Cranberry Madeleines

Overview

Baking enthusiasts often like to add some cranberries when making snacks. According to online records, it has a better immune effect on the urinary system. To be honest, if you eat ordinary fruits without any condiments, it will not be delicious and sour, but it is good for health, so when making snacks, add some appropriately and eat it with snacks, so you don’t have to worry about the sour taste. In my spare time, I will buy some cranberries, cut them open, core them, dry them or pickle them with sugar, put them in the refrigerator, and use them to make snacks from time to time. The colors are eye-catching, and they will also add points to the purchase of snacks. Madeleine is a French snack, usually made with butter. Later, in order to be healthier and not too greasy, many people switched to unflavored vegetable oil. In fact, both can be used. It depends on whether you focus on deliciousness or health. As for the amount of sugar used, Americans are not polite when using sugar. It is so sweet that it feels so sweet. My recipe appropriately reduces the amount of sugar used.

Tags

• pastries
• baking
• anti-stick oil
• baking powder
• cranberry
• egg
• fruit wine
• low gluten flour
• unflavored salad oil
• vanilla essence
• white sugar
• milk
• salt

Ingredients

Steps

1. 1 Cut the cranberries into cubes overnight and soak them in fruit wine or rum;

   

2. 2 Place a large bowl, first beat the eggs into the bowl, add 5 tablespoons of sugar, 1/8 teaspoon of salt, beat until the sugar is basically incorporated into the egg liquid, then add 1 teaspoon of essence, 4 tablespoons of milk, 2 tablespoons of salad oil, continue to beat, beat evenly, first mix the baking powder into the low-gluten flour, stir evenly, sift in 5 tablespoons of low-gluten flour;

   

3. 3 Use the lowest speed of the egg mixer to beat evenly. While beating, hold the egg beater and beat it irregularly. Then add the remaining 4 tablespoons of low-gluten flour and continue to beat the batter in the same manner;

   

4. 4 Because I didn’t want the color of the cake to be too dark, I picked up the cranberry pieces and put them into the batter and mixed them evenly. I didn’t put the cranberry soaking solution into the batter;

   

5. 5 Preheat the oven to 350°F, spray anti-stick oil on the mold, and brush evenly with a brush;

   

6. 6 Pour in the batter 70% to 80% full, put it in the oven and bake for 8-9 minutes;

   

7. 7 Bake at low heat for 2 minutes. If you don't use high heat, bake for 2-3 minutes more. After baking, use a toothpick to pick it up and the cake will come out of the mold. Some friends like it sweeter, so they can sprinkle a thin layer of frosting or powdered sugar on the cake, but I don't recommend eating it too sweet.