Tomato Flavored Madeleine

Tomato Flavored Madeleine

by rosejyy2000

4.6 (1)
Favorite

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. "

Tomato Flavored Madeleine

1. Mix tomato juice with egg liquid and flavor;

Tomato Flavored Madeleine recipe

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

Tomato Flavored Madeleine recipe

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

Tomato Flavored Madeleine recipe

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

Tomato Flavored Madeleine recipe

5. Stir evenly;

Tomato Flavored Madeleine recipe

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

Tomato Flavored Madeleine recipe

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

Tomato Flavored Madeleine recipe

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;

Tomato Flavored Madeleine recipe

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.

Tomato Flavored Madeleine recipe

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.

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