Madeleines

Overview

Madeleines are pound cakes, also called shell cakes. The shape comes from a mold. I wanted to make a red madeleine, but after baking, the red color disappeared, leaving only a red belly;

Tags

• baking
• children
• afternoon tea
• baking powder
• beetroot juice
• cake flour
• egg
• unsalted butter
• fine sugar
• milk

Ingredients

Steps

1. 1 Crack the eggs and caster sugar into a mixing bowl, stir well with your hands

   

2. 2 Add beetroot juice and milk and continue to stir evenly

   

3. 3 Sift in the mixed flour and baking powder, mix well by hand

   

4. 4 Pour in the melted butter (melt the butter in water in advance)

   

5. 5 Stir the batter evenly in a zigzag pattern. The batter will be relatively thin at this time. Let it sit at room temperature for 20 minutes and then put it in the refrigerator for at least 30 minutes

   

6. 6 After refrigeration, the batter is stirred slightly and it will become very thick

   

7. 7 Put the batter into a piping bag and squeeze it into the mold until it is about 90% full. The batter will fit into 6 shell molds. Gently tap the mold to make the surface of the batter smoother

   

8. 8 Place the mold into the middle shelf of an oven that has been preheated with the upper tube at 200 degrees and the lower tube at 180 degrees, and bake for 5 minutes

   

9. 9 After 5 minutes, the surrounding sides of the batter have begun to solidify. Lower the oven temperature to 180 degrees for the upper tube and 160 degrees for the lower tube. Continue baking for 16 to 20 minutes until the surface of the cake swells

   

10. 10 When the time comes, take out the mold and let it cool. The mold will not stick and there will be zero pressure for demoulding