Ice Cream Two-color Madeleine

Ice Cream Two-color Madeleine

1. Take a piece of original milk ice cream and let it melt at room temperature. Weigh 32 grams of ice cream liquid for later use.

2. Cut the butter into the microwave and heat it for 20 seconds until it melts. It is recommended to heat it for 10 seconds and take it out to observe to see if the degree of melting continues to be heated. (It can also be melted with temperature-isolated water)

3. Beat eggs in a large bowl and add powdered sugar.

4. Stir evenly with a manual whisk.

5. Sift in low-gluten flour and baking powder.

6. Draw "well" and mix well to form a batter.

7. Add the melted butter in two portions and mix well.

8. Then add the melted original milk ice cream liquid.

9. Continue to stir evenly with a whisk to make the ice cream liquid and the batter completely merge.

10. Divide the batter into two equal portions and add 1.5 g of matcha powder and 2 g of pumpkin powder.

11. After refrigerating, take it out and pour the batter into the Madeleine mold until it is eighth full.

12. Put it into the middle layer of the preheated oven and heat it up and down at 175 degrees for about 15 minutes.

13. Put it into the middle layer of the preheated oven and heat it up and down at 175 degrees for about 15 minutes.

14. Put it into the middle layer of the preheated oven and heat it up and down at 175 degrees for about 15 minutes.

15. Finished picture.

16. Finished picture.

17. Finished picture.

Tips:

The specific heating time of the butter is adjusted according to the situation of your own microwave oven, the degree of softening of the butter and the size of the cut pieces. Try to choose larger eggs.