Red Velvet Madeleine Sweetheart Karst Cake

Name: Red Velvet Madeleine Sweetheart Karst Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 35g Caster sugar; 50g Whole egg liquid; 62g Low-gluten flour; 2.5g Red yeast powder; 20g milk; 1.5g Vanilla extract; 1.5g Baking powder; 62g butter; 40g Farrhona 70% dark chocolate; 40g Light cream

by Mi Rui's Review

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The taste of Madeleine's crispy shell is very attractive, and girlfriends can't help but destroy one after another.
Madeleine’s lemon peel has a unique fragrance. Today I made this one without the lemon peel.
With the red velvet shell and the chocolate dry nash filling, a small dessert red velvet karst cake that can be enjoyed at the same time as the cake and chocolate, the taste becomes very rich and the crispy shell, the soft inside and the rich flavor You can't resist the delicious temptation of Valrhona Chocolate. "

Red Velvet Madeleine Sweetheart Karst Cake

1. First make the filling, prepare 40g dark chocolate and 40g light cream.

Red Velvet Madeleine Sweetheart Karst Cake recipe

2. The temperature of the dark chocolate insulation water reaches about 50°C, and the surface temperature of the dark chocolate reaches 35°C and stirs evenly.

3. Heat the whipped cream to 60°C and pour it into the cooled chocolate, stir and mix well.

4. Put it in a piping bag and refrigerate for half an hour.

5. Squeeze the chocolate into a ball, put it in the refrigerator and freeze to harden.

6. Prepare the necessary materials for the red velvet batter.

7. Prepare the necessary materials for the red velvet batter.

8. Mix low-gluten flour + baking powder + red yeast rice powder through a sieve, add to the egg liquid and mix well.

9. Add milk + 10g caster sugar + vanilla extract to the batter and mix well with warm water at about 35°C.

10. The butter is insulated and the water melts.

11. Add to the batter and mix until a smooth and delicate batter.

12. Pour the prepared red velvet batter into a piping bag and put it in the refrigerator for more than 1 hour.

13. Take out the refrigerated red velvet batter, squeeze a part of the batter, and add the frozen chocolate filling.

14. Squeeze another part of the batter to cover the filling, and squeeze until 8 batter is full.

15. Adjust the Changdi CRWF42NE oven to the upper/lower tube and bake at 170℃ for 16 minutes.

16. Remove from the oven and let cool.

Tips:
1. This is a simple and delicious dessert. The production steps are simple and there is basically no failure. Please follow the recipe and do not change the recipe at will.
2. Pay attention to the temperature of the chocolate, and add heated whipped cream when it is completely free of particles to avoid separation of water and oil.
3. The batter must be refrigerated for more than 1 hour, overnight is the best, please do not omit this step.
4. The operating temperature of velvet batter also needs attention, do not do what you want.