I usually like to drink coffee, one cup a day is normal, occasionally I like to drink two cups and it's not much.However, I drink coffee simply because I like the taste, I like the taste of sweetness mixed with sweetness...Maybe it's for physical reasons, the stimulating effect of coffee for me is almost fictional, sometimes at night I sleep so much that I don't open my eyes and I need to write a recipe, even if I drink a cup of coffee, I can still barely hold my eyes and fall asleep right after writing the recipe...So, because I like coffee, a lot of times I want to add it to the dessert, so that the dessert that comes out also has the aroma of coffee -- and today's coffee-flavored Madeleine is one of the experiments...The finished product, the taste, the taste, the taste, the taste, the taste, the taste, the taste, the taste...Ingredients: 45 g of low-fat flour, 7.2 g of alcoholic coffee powder (4 bags), 55 g of egg yolk, 60 g of refined sugar, 55 g of butter, 1/2 teaspoon of powder

WHAT YOU NEED

Ingredients

45 grams of low-fat flour
7.2 grams of caffeine powder in 4 bags
55 grams of egg juice
60 grams of fine sugar
55 grams of butter
1/2 teaspoon of powder

How TO MADE Coffee Madeleine

Steps 1 to 4

1. Eggs and sugar in a small bowl

2. Mix thoroughly with a manual blender to dissolve the sugar; be careful not to spread;

3. Add coffee powder

4. The mixture dissolves the coffee powder into the egg juice;

Steps 5 to 8

5. Sifting low-fat flour and baking powder

6. Stir evenly

7. Butter melted into a liquid

8. In the middle of nowhere

Steps 9 to 12

9. Mixed up

10. Cover with a film and refrigerate for 1 hour.

11. After cooling to a liquid state, place in a bag and squeeze into a madeline mold for eight minutes.

12. Middle layer of preheated oven, 190 degrees for 15 minutes

Steps 13 to 16

13. Dry and sealed in the oven

Handy cooking tips

　　1.The coffee powder I use is Nestlé alcohol coffee powder, when using it, try to squeeze the bags apart as much as possible into the powder and then pour it into the bowl; in addition, the coffee powder is not easy to dissolve, it takes patience to stir for a while; 2.The Madeline silicone mold used here needs to be pre-coated with a layer of butter and then squeezed into it;