Madeleine Cake
by Looking for Peach Blossom Island
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Add the fine sugar to the eggs and mix them evenly with a manual whisk without whisking.
2. Sift the powder materials, squeeze in with vanilla extract, and mix well.
3. Stir it into a delicate state as shown in the figure.
4. Melt the butter into a liquid over low heat, pour it in and stir well.
5. After being kept in the refrigerator for one hour, the surface has basically solidified, take it out and put it in a flowable state at room temperature, and squeeze it into the mold. The non-stick metal molds I use can also use silicone molds. It is best to brush the silicone mold with butter in advance to facilitate demoulding.
6. Put it into the preheated oven, and heat the middle layer up and down at 180 degrees for about 13 minutes.
7. Unmold the Madeleine and let it cool. The coloring of metal molds is generally better than that of silicone molds.
8. A little belly bulged in the middle, and I used a knife to cut off some of it because I wanted to make it into a shell.
9. Dip the edges in the melted chocolate, sprinkle with roasted peanuts, and let cool until set.
