#trust of Beauty#fig Madeleine
by Tong Gago
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Beat the eggs into the egg beater and add the powdered sugar.
2. Stir well with a manual whisk, do not whisk, and drop a few vanilla extracts.
3. Open the figs and use a small spoon to dig out the pulp and add to the egg liquid.
4. Stir well.
5. Add milk and mix well.
6. Sift in the mixed low-gluten flour and baking powder.
7. Stir well until the batter is fine and particle-free.
8. Melt the butter in water and pour into the batter.
9. Stir evenly, the batter is smooth and delicate, put it in the refrigerator for 1 hour.
10. Spread a layer of butter on the Madeleine mold to prevent it from sticking, so that the mold will be more perfect.
11. Take out the refrigerated batter. At this time, the batter is solidified and warmed to a fluid state at room temperature. (At this time, preheat the oven 170 degrees)
12. Put the disposable piping bag on a cup and pour the batter.
13. Cut a small cut on the piping bag and start to squeeze the batter.
14. Squeeze the batter into the mold (80% full), put it into the middle layer of the preheated oven, and heat up and down at 170 degrees for 15 minutes.
15. The madeleine after being released from the oven is demolded while it is hot. The 12-line madeleine mold I used in the morning is very easy to demold. After demolding, it is placed on the drying rack to cool.
16. Little one, do you like it?
Tips:1. Before squeezing into the batter, apply a layer of melted butter in the mold to make it easier to demold.
2. When refrigerating the batter, cover it with plastic wrap, otherwise it will be easy to crust.
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