Fall in Love with Madeleine Again
1.
Prepare the necessary ingredients, heat the butter into a liquid first, and the recipe requires it to be boiled until it is caramel-colored and filtered. I have tried it and the taste is not much different from the melting of heating. I will not waste the ingredients, and it is better to boil it into a liquid.
2.
Mix the whole egg liquid with fine sugar with a whisk until mashed
3.
Beat slightly until the sugar and egg liquid becomes lighter
4.
Cut the orange zest into fine diced pieces or grind them into shreds for later use (when I squeeze the orange juice for my daughter, I wrap the diced orange zest and put it in the freezer, which is more convenient for use)
5.
Add the diced orange zest to the egg mixture and mix
6.
Sift the mixture of low powder and baking powder
7.
Add the sieved powder to the egg mixture and mix well
8.
Add milk and mix well
9.
Pour the melted and cooled liquid butter into the batter three times, stirring well each time, and then add the next time
10.
After mixing all the ingredients, wrap it with plastic wrap and place it in the refrigerator for 1 hour
11.
Brush the Madeleine mold with a thin layer of butter and put it in the refrigerator to prevent it from sticking and make it easy to release.
12.
When the batter is taken out of the refrigerator, it needs to be warmed until the batter is fluid
13.
Put the disposable piping bag on the cup and put the batter into the bag
14.
Squeeze the batter into the mold until it is 9 minutes full, this is a large Madeleine mold
15.
This is a mini madeleine mold, also squeeze into the batter 9 minutes full, it will be crooked if it is too full
16.
Preheat the oven to 200 degrees, roast the smaller one for about 8 minutes, and roast the larger one for 12-15 minutes
17.
With the heat, Madeleine straightened her belly and baked it until it was slightly golden around. The belly is a sign of Madeleine’s success.
18.
Xiaoma is out first
19.
Da Ma is also out
20.
After baking, demoulding and cooling
21.
Madeleine is actually going to return to the oil the next day and it tastes better!
Tips:
1. The butter is heated directly, you can try the taste of heating to burnt color, personally there is not much difference. 2. The batter must be refrigerated and allowed to stand for more than one hour, preferably overnight. 3. The taste is better after the oil is returned the next day
4. If you like the taste of cocoa, you can replace the low powder with 10 grams of cocoa powder, which can be made into half cocoa batter and half original batter, and squeeze it in the mold at the same time to make a two-color madeleine, as shown in my finished product picture.
