Madeleine cake

Overview

This cute little cake with a golden shell shape on one side and a bulging belly in the middle is called madeleine. It is a traditional French dessert that is sprinkled with a layer of icing when freshly baked. It is sweet and delicious. Compared with other complicated baked desserts that often take several hours or even a day to make, Madeleine cake is much simpler and saves a lot of time. It can be made in about 30 minutes. If you don’t have time to bake it, the finished batter can be kept in the refrigerator for 3 days, which is very suitable for people who are busy at work. Let’s take a look at how to do it next. (The marked ingredients can make 3 trays of mini madeleines)

Tags

• baking
• good looks
• afternoon tea
• baking powder
• chocolate
• egg
• unsalted butter
• vanilla extract
• white sugar
• all purpose flour
• lemon zest
• light brown sugar
• salt

Ingredients

Steps

1. 1 Have all kinds of materials ready.

   

2. 2 Crush the light brown sugar and sift it, then pour it into the mixing bowl of a chef's machine together with the white sugar and eggs.

   

3. 3 Start the mixer and beat eggs and sugar on high speed. Because whipping whole eggs is slower than whipping egg whites alone, whipping with a chef's machine is more efficient and less labor-intensive than using a handheld egg beater.

   

4. 4 Simultaneously stir in the flour, baking powder and salt and sift together. Melt the butter in the microwave over low heat until it becomes liquid.

   

5. 5 Beat the whole eggs until they are fine and thick (about 5-8 minutes), add vanilla extract and lemon zest (optional for flavor enhancement).

   

6. 6 Sift 1/3 of the powder into the beaten whole egg liquid and stir in gently. Sift in the remaining 2/3 in two more batches. Follow the same steps as above until there is no dry powder on the surface. Do not overmix.

   

7. 7 Take out about 240ml of batter and stir it into the warm melted butter (stir in it in batches to make the butter easier to absorb).

   

8. 8 Then slowly pour the mixture from the previous step back into the beaten whole egg batter along the edge of the basin, and mix evenly. Madeleine cake batter is ready.

   

9. 9 Pour the cake batter into a large bowl, cover with plastic wrap, and refrigerate for at least an hour or two, preferably overnight (can be stored in the refrigerator for up to 3 days).

   

10. 10 Take out the refrigerated madeleine cake batter and put it directly into a piping bag with a cutout without rewarming.

    

11. 11 Next, start baking: pipe the cake batter into the madeleine mold. If the mold is not non-stick, it should be "oiled and powdered" in advance to avoid sticking.

    

12. 12 Preheat the oven to upper and lower heat simultaneously, 175 degrees. Place into the mold and bake for about 12 minutes, until the edges are golden brown. Just touch the middle and there will be a slight rebound. Do not over-bake as it will taste dry.

    

13. 13 Take out the mold and place it on a drying net, turn it upside down and release it, and let it cool.

    

14. 14 Final decoration: Dip the madeleines in the melted pink chocolate and set aside to set.

    

15. 15 Put the white chocolate into a piping bag with a cutout and draw a pattern on the pink part.