Orange Brown Sugar Madeleine—a little cake with love

Overview

Baking at random, using whatever ingredients are on hand, and often tinkering with recipes is my strength. It’s enough to enjoy the baking process and bring healthy food to your family without looking for the origin or authenticity! Brown sugar was bought by my husband. It nourishes the skin and blood, and is filled with love. When beating the egg liquid, the rich aroma of brown sugar hits your nostrils. You are already drunk when you smell it, and it tastes even more delicious when you eat it. Orange peel is used to replace the lemon peel in the Madeleine recipe. Although the fragrance of lemon is missing, the strong fragrance of orange still satisfies the taste buds. Most importantly, it’s orange season. There is no baking powder in the recipe, and the whole eggs are beaten to make the cake rise. Madeleine's iconic belly is still there, but it is not particularly prominent. If you are from the Appearance Association and you are concerned about this, please use a recipe with baking powder. This small cake is placed in a beautiful packaging bag and can be given as a New Year gift to relatives and friends.

Tags

• baking
• brown sugar
• butter
• low gluten flour
• orange peel
• whole eggs
• fine sugar

Ingredients

Steps

1. 1 Put the brown sugar in a food bag (pack several layers), break it into small pieces with a meat hammer or other tools, put it into the grinding cup of a mixer and grind it into brown sugar powder, sift it and set aside.

   

2. 2 Wash the oranges, sprinkle a layer of salt on the skin, rub the skin gently with your hands to remove the wax film on the surface; rinse with water, dry with kitchen towels; grind into puree with a vegetable cutter. Grate 15 grams of orange peel, add 15 grams of fine sugar, and marinate for more than 30 minutes.

   

3. 3 Add whole eggs (weighing about 50 grams after shelling), add brown sugar powder, and beat with an electric egg beater until the whole egg liquid expands to 3 times its original volume. Lift the egg beater and the dripping egg batter will not disappear within 3 seconds.

   

4. 4 Add the marinated orange zest and mix well with a rubber spatula.

   

5. 5 Sift in the low-gluten flour and mix evenly with a rubber spatula.

   

6. 6 Cut the butter into small pieces, heat it over water or melt it in a microwave; take a little batter and put it into the melted butter and stir evenly.

   

7. 7 Pour the mixed butter paste back into the batter, and use a rubber spatula to stir evenly from the bottom up until it becomes a smooth paste.

   

8. 8 Put the prepared batter into a piping bag, seal it, and refrigerate for more than 1 hour, or refrigerate overnight.

   

9. 9 Take the batter out of the refrigerator and it will have solidified. Leave it at room temperature for 10-20 minutes. When the batter returns to a flowable state, squeeze it into the madeleine mold until it is about 9 minutes full.

   

10. 10 Place the mold into the preheated oven, heat up and down to 190 degrees, and bake for 13-15 minutes. Unmold the baked madeleines while they are hot and place them on a cooling rack to cool.