Ph Two-tone Madeleine

Name: Ph Two-tone Madeleine
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 70kg Sugar; 10g Invert sugar; 75g Whole egg; 75g Low powder; 2g Baking powder; 75g Clarified butter; 2g Matcha powder; 1g Vanilla extract

by Soft blue crystal

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The recipe comes from "The French Pastry Book by Pierre Hermé".
Pierre Herme is known as the Picasso in the dessert industry and the Hermes in the dessert industry. He is a pastry chef who is now known to everyone in France. Pierre Herme is worshipped as an idol by many pastry chefs.
The macarons he made are even more beautiful as "just like a girl's breast". Every March 20th is Pierre Herme's Macarons Festival, which is a day of addiction for people who are obsessed with macarons. On this day of the year, the PH store only sells macarons, and there are fixed activities. Each customer who enters the store can receive three macarons for free, so there is always a long queue at the door of the PH store on this day.
Therefore, I am more curious about the master’s recipe now. I will pick some simple ones to practice my hands. This two-color Madeleine is from the vanilla Madeleine in the book. I divided the vanilla Madeleine batter into Two servings, one serving keeps the original flavor, and one serving with matcha powder. From the color point of view, it is more attractive.
This time I used the new Madeleine 6-link mold. Unlike the old model, this model has a deep shape, which makes the baked shells more three-dimensional and fuller.
I have to mention that the first time I used it, I was worried that it would be troublesome to demould. After spreading butter on the four shells, I sprinkled it with a layer of flour. As a result, when the baking reached 6 minutes, I took it out to check the baking situation. I accidentally tilted the baking tray when I took it out. I didn't expect the cake to be tilted on one side. "

Ingredients

Ph Two-tone Madeleine

1. Prepare more than 100 grams of butter and let it stand for a while after it has completely melted.

2. Add sugar, invert sugar, and vanilla extract to the egg mixture and mix well.

3. Mix the low powder and baking powder evenly, sift into the egg liquid, and mix until the powder is completely integrated.

4. Use a spoon to scoop the upper layer of clear butter, weigh out 75 grams, and add it to the batter.

5. Divide the batter into two portions, one portion of the original flavor, and one portion with the sifted matcha powder and mix well. Cover the batter with plastic wrap and let it stand for 15 minutes.

6. Put the two kinds of batter into the piping bag respectively.

7. Squeeze into the Madeleine molds separately, and the color matching method can be arbitrary. After preheating the oven at 210 degrees, bake at 200 degrees for 10 minutes.

Tips:
1. The special feature of this formula is that clarified butter is used to make clarified butter, which requires 1.5 times the amount of the formula. After melting, let it stand and wait for separation. Take the upper clear yellow liquid and use it. The rest of the material can be put in when making bread.
2. The original formula also uses invert sugar. The mixture obtained after the conversion of sucrose is called "invert sugar". I think it is the same as the invert sugar syrup used for moon cakes, so invert syrup is used here.
3. The previously used Madeleine recipes all require standing for one hour before they are easy to have the characteristics of a big belly. I did not expect this PH formula to do something else during the period. It is estimated that after standing for almost 20 minutes, it will start to bake. I thought of the big belly bulging during baking, and the appearance of a big belly is the sign of Madeleine's success.
4. The baking time of the original recipe is 200 degrees and 6 minutes, but in actual practice, the surface of the cake is solidified, but the inner core is not cooked. It is still in the process of moving. Because the mold is too good to release, I just tilted it slightly When I clicked on the baking tray, the cake on one side fell out and put it back in the mold, which increased the baking time. The time I used was 200 degrees for 10 minutes.
5. The taste of this cake is different from the Madeleine I made before. The surface is slightly harder and the inside is slightly softer. It may have something to do with the prolonged baking time, but in order to make the inside ripe, it has to be prolonged and eaten later. When I heated it in the microwave for 20 seconds, the cake softened and the taste became much better.
6. The mold used is Xuechu 6 consecutive non-stick Japanese-style Madeleine cake molds.