Passion Fruit Two-tone Madeleine

Name: Passion Fruit Two-tone Madeleine
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 110g Arowana Cake Mix; 100g butter; 70g White sugar; 2 pcs egg; 3g Baking powder; 50g Passion fruit pulp; 5g Purple Sweet Potato Powder

by Grid blue

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Madeleine should be one of the fastest, least technical, and the lowest failure rate among all the cakes at room temperature. The freshly baked and cooled Madeleine has two tastes. The former is crispy on the outside and soft on the inside, while the latter is rich in fragrance . The most important thing for Madeleine is butter and flour. Arowana's wheat cake flour is used for flour. Good cakes have low gluten and are easier for cakes with soft, bulky, and mellow cakes.
Madeleine with passion fruit is sour and sweet, sweet but not greasy, and has a special flavor. "

Ingredients

110g Arowana Cake Mix
100g Butter

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70g White Sugar

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2 pcs Egg

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3g Baking Powder
50g Passion Fruit Pulp
5g Purple Sweet Potato Powder

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. Cool down on the drying net

18. If you can't finish it, put it in a sealed bag 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.