Vanilla Cranberry Madeleine
1.
I use a non-stick Madeleine mold made by Faber
2.
Sift the low-gluten flour and lead-free baking powder for use
3.
Put the eggs, vanilla sugar, and caster sugar into the cooking bowl
4.
If you don’t have vanilla sugar, just scrape out the vanilla seeds with a 1/4 strip of vanilla tongs and use it.
5.
Add the low-gluten flour and baking powder that have been sifted into the egg mixture and mix well with a whisk. Don't draw circles to prevent stubbing
6.
Add salad oil
7.
Add salad oil to the batter, mix well
8.
Pour the batter into the piping bag and put it in the refrigerator for one hour
9.
Squeeze into the batter
10.
In the middle of the squeezed cake batter, half of the dried cranberries I did not put in the dried cranberries, because the youngest baby in my family does not like to eat, half of them, and half not (dried fruits can be according to personal preference
11.
Put it into the pre-prepared oven, heat up to 185 degrees and lower to 170 degrees, and bake for 15 minutes.
12.
Wait until the tall belly bulges and the edges turn slightly yellow, it can be baked
13.
The finished product is out
14.
Finished picture
15.
Finished picture
Tips:
1. Use butter to make the Madeleine more rich.
2. Refrigeration madeleine batter can make the cake texture more delicate, if not refrigerated, it is also possible
3. If you use a silicone mold, apply a thin layer of melted butter to the mold before pouring the batter, which will make it easier to demold.
4. If a metal mold is used, after spreading a layer of butter in the mold, sprinkle some flour and pour out the excess flour. The mold after this treatment has the best anti-sticking ability. But I use the non-stick Madeleine mold made by Faberge, which has not been processed at all. It is very easy to demold and it is really not sticky at all.
5. (This temperature is for reference only, please adjust according to the temperature of your own oven)
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