Cranberry Madeleine Cake
1.
All ingredients are ready, chopped dried cranberries
2.
After the eggs are beaten, add sugar
3.
Mix well to melt the sugar
4.
Mix the cake flour and baking powder through a sieve, and sift into the egg mixture
5.
Whipped evenly
6.
Pour the melted butter liquid into the batter
7.
Mix evenly and in a smooth state
8.
Add crushed cranberries and mix well
9.
Cover the mixed cranberry batter with plastic wrap and put it in the refrigerator for one hour
10.
Put the piping bag on a cup, scrape an appropriate amount of refrigerated batter into the bag
11.
Squeeze the batter in the Madeleine pan, about 8 minutes full
12.
Put it into the middle layer of the preheated oven, heat up to 170 degrees, lower the heat to 150 degrees, about 10 minutes, wait until the edges are golden brown and the surface bulges, then it can be out of the oven.
13.
After being out of the oven, it will be demoulded, and it will be sealed and preserved after being allowed to cool on a drying rack.
14.
I squeezed the other batter into the small plate
15.
Fire up and down at 160 degrees for about 6 minutes, and the surface will bulge and the edges will be golden.
16.
After being out of the oven, it will be demoulded, and it will be sealed and preserved after being allowed to cool on a drying rack.
17.
Madeleine
18.
Little Madeleine
Tips:
A perfect Madeleine must have a small belly on the surface, so this is also the criterion for judging whether it is successful and mature; Madeleine is relatively small, so it is best to observe it by the oven from time to time to prevent it from baking; Madeleine cake batter needs to be refrigerated for one hour before use, because in the process of refrigeration, the batter will be deeply fused, which also makes the batter sticky, and the taste of the madeleine baked is more delicate.
