Stir-fried Blueberry Madeleine
1.
Prepare materials.
2.
Clean the blueberries and dry them with kitchen paper towels for later use.
3.
Low-powder, baking powder, beat and mix well in advance with a manual whisk.
4.
Put the butter in the main ingredient directly into the melting bowl, put it on a bowl of warm water, let it stand for a while, wait until the butter is almost melted, stir evenly with a spatula, and keep warm for later use.
5.
In a clean water-free basin, pour the whole egg liquid, salt, and fine sugar, and use a manual whisk for a while to beat evenly.
6.
Sift in the mixed low powder and baking powder, and mix evenly.
7.
Then pour the melted butter evenly. Stir evenly with a spatula.
8.
Cover with plastic wrap and put it in the refrigerator for 1 hour.
9.
At the point, take out the batter and warm it up.
10.
At the same time preheat the oven 180 degrees up and down. The mold is cleaned and wiped dry, and then coated with a thin layer of butter, which can be wiped evenly with the help of kitchen paper towels. Sprinkle a thin layer of low powder with a small powder sieve, and then invert the mold to shake off the excess powder. This step is mainly for anti-sticking.
11.
Then, stir the batter in the warming again and put it into the piping bag.
12.
Cut and squeeze into the mold, 8-9 points full. You can squeeze it to 80% full, and then press the blueberries directly into the batter. You can also squeeze half of the batter, press in the blueberries, and squeeze a little batter to cover the blueberries. Either way. Then shake the mold.
13.
Put it in the middle of the preheated oven. Bake for 15-18 minutes.
14.
Just shake off the mold after baking.
Tips:
Tips: 1. My mold is relatively large, so I can make 6 molds. If you have a smaller mold, you can do more.
2. The number of blueberries to be pressed depends on personal preference and the size of blueberries.
3. The baking time can be fine-tuned according to your own oven.
