#柏翠大赛# Toffee Madeleine

Name: #柏翠大赛# Toffee Madeleine
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 4g Baking powder; 150g egg; 150g Toffee sauce; 100g Light cream; 100g Sugar; 2g sea salt; 30g Plain Water

by Marsally4390

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

In the era of brain tonic, understanding its origin will make you understand more [呲牙][呲牙]☟
Madeleine (shell cake) is a small French dessert originally used for home cooking. The hero who promotes it to the cake hall of the world is the French writer Proust. Proust, because of his tasteful memories of shell cakes, led him to write the long literary masterpiece "Reminiscence of the Water Years", which also put the shell cakes on the stage of history.
According to rumors, madeleines are also known as Madeleine commercy. It is said to be a small snack full of family flavor in the commercy of France. In 1730, the gourmet Polish King Leiguchensky, when he was in exile in Mersey, one day, the private chef he brought with him unexpectedly ran away when the dessert was served. At this time, there was a maid making a temporary baking. She sent her specialty snacks out for an emergency. Unexpectedly, Lei Guchengsky was very pleased, so she used the name of the maid, madeleines, for the name of the snacks, and madeleines was also a shell. The real name of the cake. "

Ingredients

#柏翠大赛# Toffee Madeleine

1. First, let’s make the toffee sauce: pour 100 grams of sugar and 30 grams of water into a boiling pot

2. After boiling on medium heat, change to low heat (remember not to stir during the cooking process)

3. Cook until the sugar becomes darker (remember to guard this process so that the finished product will not become bitter after cooking)

4. 100g whipped cream boil in another pot

5. Pour the sugar water in the front, add 2 grams of sea salt and stir quickly, then turn off the heat immediately

6. The toffee sauce is ready, set aside to cool and set aside

7. Three eggs (net weight 150g) into the egg bowl

8. Beat evenly with a manual whisk

9. Add 150 g of toffee sauce and stir well

10. Sift in low-gluten flour and baking powder and mix well

11. Pour the mixed batter into a piping bag and put it in the refrigerator for one hour

12. Mould coated with thin oil to prevent sticking

13. Cut the piping bag and squeeze it into the mold.

14. Lift the mold and shake it lightly for a few times. After shaking out large bubbles, send it to the middle layer of the oven preheated at 180 degrees and bake for 18 minutes.

15. After being out of the oven, immediately demould and let cool

16. The full Q bomb kid likes to eat it

Tips:
1. Make toffee sauce. Remember not to stir when boiling the sugar water to avoid sugar crystals. After boiling the sugar water, change the heat to a low heat and keep it, because it changes from transparent to the amber color that we need. This sauce will not taste good once it is cooked. So remember
2. Those who don’t have sea salt can use the salt we usually use instead, but they can’t leave it alone.
3. Remember to cool the cooked toffee sauce before proceeding to the next step. The amount of this formula is just 150 grams, so don’t eat it after cooking, or it’s not enough to make Madeleine.
4. Remember to let the madeleine batter stand for an hour before baking, put it in the refrigerator when it is hot, and leave it at room temperature when it is cold.
5. The temperature of each oven is different, please adjust according to the temperature of your own oven.