The Practice of Two-tone Madeleine

The Practice of Two-tone Madeleine

1. Prepare the required materials

2. Make the original batter: 50 grams of low-gluten flour, 50 grams of butter, 35 grams of white sugar, 1 egg, 1 gram of baking powder, first use a whisk to beat the eggs and powdered sugar evenly

3. Then make chocolate batter: 50 grams of butter, 45 grams of low-gluten powder, 5 grams of cocoa powder, 35 grams of white sugar, 1 egg, 1 gram of baking powder, and also use a whisk to beat the eggs and powdered sugar evenly.

4. Original batter: Sift the low flour and baking powder into the egg batter, mix well without dry powder

5. Chocolate batter: Sift the low-powder, baking powder and cocoa powder into the egg batter and mix well without dry powder

6. Butter melts in water

7. Pour the melted butter into the original batter and stir to form a uniform batter

8. Then pour the melted butter into the chocolate batter and stir to form a uniform batter

9. Cover the stirred batter with plastic wrap and put it in the refrigerator for 1 hour

10. After refrigerating the batter, take it out to warm it up and put it in a piping bag

11. Squeeze the batter into the mold, choose your own pattern according to your personal preference

12. Put it in the preheated oven, the middle layer is 180 degrees, and bake for 12 minutes.

13. The delicious Madeleine cake is out

Tips:

1. If you have lemons at home, you can scrape some lemon pieces and add them to the original batter to increase the flavor.
2. If you like matcha flavor or others, you can adjust it according to your own taste.
3. If you like other flavors, you can replace the cocoa powder with other flavors.
4. Put oil in the mold first, so that it can be released better.
5. Please adjust the baking time according to the size of the mold.
6. I use a PE5389 oven. When you use other brands of ovens, please adjust the baking temperature appropriately.