Tomato Flavored Madeleine

Name: Tomato Flavored Madeleine
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Unsalted butter; 1/6 teaspoon salt; 75g Caster sugar; 70g Fresh tomato juice; 100g Whole egg liquid; 1/2 tsp Vanilla essence; 2/3 teaspoon Baking powder; 125g Low-gluten flour; Some Odorless vegetable oil-brush mould

by rosejyy2000

4.6 (1)

Favorite

1

Difficulty

Hard

Time

2h

Serving

2

I have made Madeleine several times before, and I always want to change the taste. I have also seen the saying that there is a tomato cake in the book. This time I tried to use fresh tomatoes to make Madeleine. The previous few times the recipe for Madeleine was in the United States. The amount of sugar used in Renfangzi has been greatly reduced, but it still feels sweet. Now that the tomato is added, the sweetness can be slightly reduced on the taste, and the effect is really good. "

Ingredients

100g Unsalted Butter
1/6 teaspoon Salt

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75g Caster Sugar
70g Fresh Tomato Juice
100g Whole Egg Liquid
1/2 tsp Vanilla Essence
2/3 teaspoon Baking Powder
125g Low-gluten Flour
Some Odorless Vegetable Oil-brush Mould

Tomato Flavored Madeleine

1. Mix tomato juice with egg liquid and flavor;

2. Beat the butter at room temperature with sugar until fluffy;

3. Pour in the mixed tomato egg mixture and stir evenly;

4. Mix the baking powder with the flour, and then sift in the flour;

5. Stir evenly;

6. Coat or spray a layer of oil on the mold;

7. Slowly inject the egg liquid, 80% full is enough;

8. Put it in a preheated oven, 350°F, 10-12 minutes, the time and temperature may not be accurate for others, just watch while baking;

9. When baking, do not wait until it is baked to see the finished product. Observe frequently when baking. When the edge of the cake is brown, it is fine. It does not have to reach the time in the post. After baking, let it cool and use a toothpick on the edge. With a light pick, the little cake is out of the mold.

Tips:
1. The butter is sent at room temperature, and the finished product is more fragrant and delicate;

2. Adding a proper amount of flavor is to chop off the eggy smell;

3. Don't overfill the egg liquid when it is injected into the mold, otherwise the cake will expand and the shape will not look good once it is heated;

4. Regarding demoulding, one is to remember to spray a layer of vegetable oil before injecting the egg liquid, do not use odorous oils, such as peanut oil and sesame oil, and the other is to wait for the cake to cool down and do not use sharp tools such as a knife Scratch it, it will damage the anti-coating of the mold, just pick it out with a bamboo toothpick.