#trust of Beauty#madeleine Cake

Name: #trust of Beauty#madeleine Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 1 piece butter; 1 piece egg; 50g Powdered sugar; 1.5g Aluminum-free baking powder; 1g cocoa powder; 1g Matcha powder

by JIE Tong

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

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

#trust of Beauty#madeleine Cake

1. All the ingredients are ready, the butter will melt into liquid for later use

2. Eggs ➕ powdered sugar, beat and stir evenly, no need to beat

3. After the egg liquid is evenly stirred, sift in low-gluten flour and baking powder, and then stir evenly.

4. Add melted butter

5. Stir evenly until it is smooth.

6. Divide the mixed batter into 2 small parts, add cocoa powder and matcha powder respectively, stir well and set aside

7. Put the three colors of batter into the piping bag and put it in the refrigerator for 1 hour

8. My Madeleine mold is non-sticky, so I didn’t put butter on it, just sprinkled a thin layer of cake flour on the mold. If it’s not sticky, butter first and then flour.

9. Squeeze a little matcha batter into the mold first, and then a little cocoa batter. The shape is very random in this way. You can make it whatever you want.

10. Then squeeze the original batter into the mold and squeeze it until it is 9 minutes full.

11. Put it in the preheated oven, 160 degrees for 18 minutes, the temperature of each oven is different, the temperature is for reference only, you can decide according to your own oven temperature