Madeleine Cake
1.
Prepare the ingredients.
2.
The white and egg yolk were separated, and an egg yolk was accidentally broken up. Fortunately, the white liquid was very clean.
3.
Add 20g of white sugar, 40g of milk, and 30g of salad oil to the egg yolk, and stir well until it becomes emulsified.
4.
Sift in the cake flour.
5.
Cut and mix evenly.
6.
Add salt and lemon juice to the egg whites, and add the remaining sugar in three times to beat.
7.
Add the whipped meringue to the egg yolk in three times, cut and mix in a zigzag pattern evenly.
8.
Put the evenly cut cake liquid into the piping bag.
9.
Brush the mold in advance, dry it with kitchen paper, and apply a thin brush with salad oil. This mold does not kill, it is basically non-sticky. Inject the cake liquid and shake it, preferably 8-9 points full, and put the chopped in the middle chocolate.
10.
All the cake liquid is poured into the mold, and the remaining a little is poured into several small molds, placed on the side of the baking tray, and baked together.
11.
The oven is preheated up and down at 160 degrees, and the middle layer is baked for about 15-20 minutes. This mold is a bit small. I used a grill to support.
12.
Baked out and served on the plate, this small snack looks very appetizing, the children like it very much.
Tips:
1. The baking time depends on the size of the mold, pay attention to observation during the baking process, and make it out in time to avoid baking.
2. The baking temperature is different for different brands of ovens. Some ovens have a high temperature, so please set according to the actual situation of your own oven.
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