Name: # Fourth Baking Contest and is Love to Eat Festival# Cranberry Madeleine
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 tbsp cranberry; 3 tablespoons (or rum) wine; 2 pieces egg; 6 tbsp Sugar; 1/8 tsp salt; 4 tbsp milk; 2 tbsp Unflavored salad oil; 1 tsp Vanilla essence; 10 tbsp Low-gluten flour; 2/3 teaspoon Baking powder; Some Anti-stick oil

# Fourth Baking Contest and is Love to Eat Festival# Cranberry Madeleine

by rosejyy2000

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Baking enthusiasts often like to add some cranberries when making desserts. According to online records, it has a better immune effect on the urinary system. To be honest, if you eat ordinary fruits without any condiments, it is not delicious and slightly sour. , But it is good for health, so add some when making snacks, and eat them with snacks, so you don’t have to worry about the sourness. In my spare time, I buy some cranberries, pitted, dried or marinated with sugar, put in the refrigerator, and used to make desserts from time to time. The colors are eye-catching, and they will also add points to the purchase of desserts.

Madeleine is a small French snack, usually made with butter. Later, in order to be healthier and less greasy, many people switch to unflavored vegetable oil. In fact, both can be used, depending on whether you focus on deliciousness or health. As for the amount of sugar used, Americans are not polite with sugar. It is so sweet that there is a sense of suddenness. My prescription has appropriately reduced the amount of sugar used. "

# Fourth Baking Contest and is Love to Eat Festival# Cranberry Madeleine

1. Dice the cranberries overnight and soak them in fruit wine or rum;

# Fourth Baking Contest and is Love to Eat Festival# Cranberry Madeleine recipe

2. Set a large bowl, beat the eggs into a bowl, add 5 tbsp sugar, 1/8 tsp salt, beat until the sugar is almost blended into the egg mixture, then add 1 tsp flavor, 4 tbsp milk, and 2 tbsp salad oil , Continue to whisk, and whisk evenly, first mix the baking powder with the low-gluten flour, stir evenly, and sift in 5 tablespoons of the low-gluten flour;

3. Use the lowest speed of the whisk to beat evenly, hold the whisk to rotate irregularly when beating, and then continue to beat the remaining 4 tablespoons of low-gluten flour into the batter;

4. Because I don't want to make the color of the cake too dark, so I picked up the cranberry and put it into the batter and mixed well, without putting the cranberry solution into the batter;

5. Preheat the oven to 350°F, spray anti-sticking oil on the mold, and then brush it evenly;

6. Pour the batter into 70 to 80% full, and bake for 8-9 minutes on the bottom of the oven;

7. Bake for 2 minutes with the low-grade LOW of the heat. If you don't use the heat, you can bake it for 2-3 minutes more. After baking, use a toothpick to gently pick the cake, and some friends will eat it sweeter. You can sprinkle a thin layer of icing or powdered sugar on top of the small cakes, but I don't recommend eating too sweet.

Tips:
1. The cranberry fruit tastes very light, so add flavor to chop off the eggy smell. If you don't mind the reddish and darker color, you can put the soaked wine in the batter;

2. It would be better if the baking temperature of the oven was lower, and the baking time would be extended accordingly, and the edges would be more beautiful;

3. Brush a layer of odorless salad oil to prevent sticking when you don't have anti-sticking spray;

4. Some friends don’t like to use priming, you can just use the bottom fire to bake, the longer time is OK, if you use priming, the time must not be too long, one or two minutes is enough, don’t turn off the light, don’t leave the oven Always stare, sweet things are easy to be burnt.