Japanese Madeleine Shell Cake
1.
Prepare the ingredients (I used fresh eggs, which are relatively small, so I used 3, if it is a large egg, 2 will do).
2.
Put eggs, fine sugar, water (use the same amount of pure milk instead of more fragrant), and lemon zest in an egg beater.
3.
After mixing well, let it stand for 10 minutes to let the lemon flavor melt into the egg liquid.
4.
Sift in low-gluten flour and baking powder, and beat at low speed until smooth.
5.
After the butter is melted in water, it is divided into 5 parts, 4 parts of which are added with cocoa powder, bamboo charcoal powder, matcha powder, and cranberry powder.
6.
Stir them separately. These toners are especially easy to fuse in oily liquids, much better than adding them directly to the mixed batter.
7.
Add the previously mixed batter to the colored butter liquid and mix evenly.
8.
Pour the batter of different colors into the molds, tap a few times on the table, and shake out large bubbles.
9.
Preheat the oven at 190 degrees for 5 minutes, then put the mold in the middle of the oven, bake the deep-grained Madeleine for 20-25 minutes, and the light-grained Madeleine for 12-15 minutes.
10.
After being out of the oven, transfer to a cooling rack for cooling, and then release the mold after cooling. This is light-grained Madeleine, baked for 15 minutes.
11.
This is a deep-grained Madeleine, baked for 25 minutes. The molds are not greased, and the non-stick effect is great.
12.
Pair it with a cup of fragrant lemon tea and enjoy it!
Tips:
Because of the presence of baking powder, the cake swells more severely during the baking process, so the batter can be filled up to 80%.
