Small body with big belly: Madeleine cake

Overview

Madeleine Cake is an entry-level snack for baking enthusiasts. There are many different legends about the origin of madeleines. Regardless of whether these legends are true or false, just because there are so many different versions of the story, you can see how popular this little guy is! The most distinctive feature of Madeleines is their shell-like shape. And this iconic feature has also allowed it to successfully capture the hearts of countless people, young and old~~ From the raw material point of view, Madeleine cake basically belongs to the category of pound cake. In the earliest madeleine recipe, the ratio of flour, sugar, and eggs was 1:1:1. Because there is basically no need to beat eggs, you just mix the various ingredients evenly, and rely on the expansion effect of baking powder to make the cake swell and soft. Therefore, the making of Madeleine cake is very simple, even a novice baker can complete it easily. Beyond that, madeleines come in a variety of flavors. We can add different ingredients according to our own preferences to obtain different flavors, which is one of the reasons why it is so popular. There are many ways to make madeleine cake. The one I like now is the one using hazelnut butter introduced today. This method is simple to operate and has a rich flavor. First of all, it does not require beating eggs at all, and the success rate is 100%. Secondly, hazelnut butter is a clear liquid extracted by heating butter until brown, filtering it. It has a unique nutty aroma that can greatly enhance the flavor of snacks.

Tags

• baking
• afternoon tea
• children's day
• students
• aluminum-free baking powder
• cultured butter
• egg
• low gluten flour
• vanilla sugar
• milk
• salt

Ingredients

Steps

1. 1 Have all materials ready. After the flour (low-gluten flour, baking powder) is mixed evenly, sift it 2 to 3 times in advance (I forgot to take the milk in the picture);

   

2. 2 Put the butter into a heatable container, bring to a boil over low heat, and continue to heat until the butter turns brown and a nutty aroma comes out;

   

3. 3 Crack the eggs into a clean, oil-free and water-free egg-beating bowl, and add fine sugar and salt. Beat until the sugar is basically melted. There is no need to beat it to the level of making a cake;

   

4. 4 Add milk and mix well;

   

5. 5 Sift the prepared powder mixture into the liquid and mix until there is no dry powder left;

   

6. 6 Strain the butter and add it to the cake batter, mix well while it is hot;

   

7. 7 Put the cake batter into a piping bag and let it sit for more than 1 hour or overnight. If it’s hot, you can put it in the refrigerator;

   

8. 8 Preheat the oven to 200 degrees. When preheating begins, take the cake batter out of the refrigerator, warm it up to a fluid state, and then squeeze it into the mold;

   

9. 9 After preheating is completed, put the mold into the oven, middle layer, heat up and down, 190 degrees, bake for about 12 minutes, until the edges of the cake turn brown. After baking, take it out of the oven immediately, place it upside down on a drying net to cool, and then eat it.