Flowing Christmas Madeleine Cake
1.
Add matcha powder to hot water and stir well.
2.
Heat the butter over water until the butter melts, and let it cool to room temperature for later use.
3.
Beat the eggs and heat them to about 35°C in water.
4.
I use fluff marshmallows. Compared with caster sugar, it can increase the moisture of the cake and make the cake softer. At the same time, it is not as sweet as caster sugar.
5.
Add fluff marshmallows.
6.
Beat evenly.
7.
Mix low-gluten flour and baking powder. Sift into the cake batter and mix well.
8.
Add butter and mix well.
9.
Finally add the rum and mix well.
10.
. Then divide the cake batter into two equal parts. Add one portion of the red velvet liquid and mix well.
11.
Add the other part of the matcha liquid and mix well.
12.
Cover the two flavors of cake batter with plastic wrap and let stand for 2 hours.
13.
When the time is up, pour the cake paste into the piping bag, and the marshmallows into the piping bag.
14.
First squeeze half of the batter into the Madeleine mold and shake the mold a few times.
15.
Then squeeze in about 1g of marshmallows, remember not to squeeze too much, or they will pop out during baking.
16.
.Finally, cover the marshmallow with cake batter. Do a few taps to remove air bubbles.
17.
Put it into the preheated oven, heat up and down at 170℃, middle level, and bake for 15 minutes. .The baked Madeleine cake is unmolded immediately and placed on the drying net to cool.
18.
Next, prepare the chocolate. Heat the white chocolate until it melts.
19.
Take a Madeleine cake, dip it in chocolate, and sprinkle with freeze-dried strawberries or peanuts.
20.
The madeleine cake with a festive atmosphere is ready, it's still heart-warming.
Tips:
1. Baking powder cannot be omitted.
2. Please adjust the baking time and temperature according to your own oven.
