Madeleine, A Different Colored Shell Cake

Name: Madeleine, A Different Colored Shell Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 67g Low powder; 1 piece egg; 35g Caster sugar; 45g Corn germ oil; 22g milk; 2g Red yeast powder; a little Lemon juice; A handful of salt; 2g Aluminum-free baking powder

by maylovef

4.8 (1)

Favorite

1

Difficulty

Normal

Time

30m

Serving

2

Yesterday, a butter version of Madeleine cake with a pot of Jun’s formula was released. Because of the large amount of butter, Ben Miao said he didn’t like the taste of butter. Miao Bao even smelled it and refused to eat it, adding the heat of butter. , It is not easy to eat for people who are losing weight. This time I improved the formula. Compared with the butter version, the light smell of corn oil is more acceptable.
A few small shells and a cup of warm milk are a wonderful breakfast for Baby Meow~~"

Ingredients

67g Low Powder
1 piece Egg

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35g Caster Sugar
45g Corn Germ Oil
22g Milk

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2g Red Yeast Powder
a little Lemon Juice
A handful of Salt

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2g Aluminum-free Baking Powder

Madeleine, A Different Colored Shell Cake

1. Materials ready

2. tep 1 Beat the eggs into an oil-free and water-free bowl, add fine sugar and stir until the sugar melts. Then add milk and stir well.

3. Add the baking powder to the flour and stir evenly, then sift in the egg liquid, and stir until it is smooth and delicate.

4. Add corn oil

5. Stir until fine and smooth

6. Divide the batter into two parts, add the red yeast rice powder to one part and stir evenly, put the two parts in the piping bag and put them in the refrigerator for more than 1 hour.

7. Divide the batter into two parts, add the red yeast rice powder to one part and stir evenly, put the two parts in the piping bag and put them in the refrigerator for more than 1 hour.

8. Preheat the oven to 190 degrees, and squeeze the batter of the two colors into the Madeleine mold in an 8-minute full amount.

9. Squeeze the second color

10. Put the cake mold into the middle layer of the preheated oven and bake for 13 minutes until the edges of the cake are browned.

Tips:
It is recommended that the mold be brushed with oil first, and then evenly sprinkled with a thin layer of flour so that it is easier to demould and will not damage the beautiful texture of the cake.