Passion Fruit Two-tone Madeleine
1.
Prepare ingredients.
2.
Put the eggs and white sugar in a clean container and beat with a manual whisk until the white sugar melts.
3.
Mix the arowana cake powder and baking powder through a sieve.
Good low-gluten flour is not easy to clump, just a light sieve. After sifting, there are basically no flour balls on the sieve.
4.
Pour in the sifted flour and mix until there are no dry powder particles.
5.
The butter melts in water.
6.
Pour into the mixed egg mixture and stir with a whisk until the butter and batter are completely integrated.
7.
Pour the mixed batter into the passion fruit pulp.
8.
Stir evenly with a spatula.
9.
Take out one portion and sift into the purple sweet potato flour, and stir well.
10.
The two batters are bagged and refrigerated for one hour.
11.
Prepare a Madeleine mold.
The 12-connected shell madeleine mold I used by Xuechu has a good anti-sticking effect. If you use other non-sticky molds, you must apply a layer of butter and dust with flour, so that the non-sticky effect of the processed mold will be better. Better.
12.
Take out the piping bag, knead it a little, squeeze the two colors into the mold at will, and squeeze it into the mold.
13.
Preheat the oven up and down at 180 degrees.
14.
Put it in the mold.
15.
Bake up and down at 180 degrees for 15 minutes.
16.
Take out the baked Madeleine.
17.
Let it cool down on the air line, put in a sealed bag if you can't finish it, and put it in the refrigerator.
Tips:
1. If you have no confidence in the mold, you must perform anti-sticking treatment in advance.
2. Before entering the oven, be sure to shake it, otherwise there are small holes on the surface. (Forget the consequences of shaking before entering the oven)
3. Each oven has a different temper. Pay attention to increase or decrease the temperature according to your own oven.
