Small Figure and Big Belly: Madeleine Cake

Name: Small Figure and Big Belly: Madeleine Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece (approximately 55g with shell) egg; 67g (or 60g+7g cocoa powder) Low-gluten flour; 17g milk; 2g Aluminum-free baking powder; 50g Fermented butter; 35g (40g for cocoa flavor) Vanilla sugar; A handful of salt

by Warm blue 0429

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Madeleine Cake (Madeleine Cake) is an entry-level dessert for bake lovers.

There are many different legends about the origin of the Madeleine cake.

Regardless of whether these legends are true or false, just because there are so many different versions of the story, you can see how popular this little guy is!

The most notable feature of the Madeleine is the shell-like shape, which is not one of them. And this iconic feature has also made it successfully capture the hearts of countless young and old~~

From the raw material point of view, Madeleine cake basically belongs to the category of pound cake. In the earliest Madeleine cake recipe, the ratio of flour, sugar, and eggs was 1:1:1.

Basically, there is no need to beat the eggs, just mix all kinds of ingredients evenly, relying on the swelling effect of the baking powder to make the cake body expand and soft, so the method of Madeleine cake is very simple, even for the novice bakers, it can be done easily.

In addition, the flavors of Madeleine cakes vary. We can add different raw materials according to our own preferences to obtain different flavors, which is one of the reasons for its popularity.

There are also many ways to make Madeleine cakes. What I like now is the way of using hazelnut butter that I introduced today.

This method is simple to operate and has a strong flavor. First of all, it does not need to beat eggs at all, and the success rate is 100%. Secondly, hazelnut butter is a clarified liquid obtained by heating butter to brown and filtering. It has a unique nutty aroma, which can greatly enhance the flavor of snacks. "

Ingredients

1 piece (approximately 55g with shell) Egg
67g (or 60g+7g cocoa powder) Low-gluten Flour
17g Milk
2g Aluminum-free Baking Powder
50g Fermented Butter
35g (40g for cocoa flavor) Vanilla Sugar
A handful of Salt

Small Figure and Big Belly: Madeleine Cake

1. Prepare all materials. After mixing the flour (low-gluten flour, baking powder) evenly, sieve 2~3 times in advance (forgot to take the milk in the picture);

Small Figure and Big Belly: Madeleine Cake recipe

2. Put the butter in a container that can be heated, simmer until it boils, continue heating until the butter is brown and the aroma of nuts wafts out;

3. Knock the eggs into a clean, oil-free and water-free egg beater, add fine sugar and salt. Whip until the sugar is almost melted, no need to beat it to the point of making a cake;

4. Add milk and mix well;

5. Sift the prepared powder mixture into the liquid and mix well until there is no dry powder;

6. Strain the butter into the cake batter, mix well while still hot;

7. Put the cake batter into a piping bag and let it stand for more than 1 hour or overnight. It can be stored in the refrigerator if it is hot;

8. Preheat the oven to 200 degrees. When the preheating starts, take the cake batter out of the refrigerator, warm it up to a flowable state, and then squeeze it into the mold;

9. After the preheating is over, put the mold into the oven, middle layer, top and bottom heat, 190 degrees, bake for about 12 minutes, until the edge of the cake is browned. After the baking is over, immediately take it out of the oven, and let it cool down on the drying net before eating.

Tips:
1. The powder must be sieved in advance to ensure that the cocoa powder and baking powder can be evenly distributed. Especially for the taste of cocoa, if it is not sieved in advance, the cocoa powder will be unevenly distributed;

2. Baking powder is best to use imported aluminum-free baking powder;

3. The preparation of vanilla sugar is very simple. Mix the vanilla bean pods with caster sugar and let it stand for more than 1 month. The longer the time, the stronger the fragrance. If not, use regular granulated sugar and vanilla extract instead;

4. The process of standing still is very important, at least one hour should be left standing. It can help the baking powder to work and form small bubbles in the cake batter;

5. The specific baking time should be adjusted according to the actual situation. Mine is a mini size. If it is a normal size, extend the time appropriately and bake it until the edges are colored.