The ingredients and process of making Madeleine are very simple, nothing more than the basic combination of butter, egg flour and sugar.The secret lies in the use of a fan-shaped mold and high-temperature baking, because the mold is shallow around, deep in the middle, so the surrounding dough quickly solidifies, and the addition of BP's dough at this time just has explosive force, can only break through from the middle, thus forming a small belly that protrudes outwards.Madeleine, with her compact, perfect curves, is incredibly charming.

WHAT YOU NEED

Ingredients

30 grams of low-fat flour
50 grams of butter
30 grams of sugar
One egg.
19 grams of almond powder
2 grams of unleaded powder
12 grams of caramel
2 grams of converted syrup

How TO MADE Candy madeleine

Steps 1 to 4

1. The mold is coated with a thin layer of softened butter, the powder is sifted, the excess powder is gently removed, refrigerated for backup.

2. The hydrothermal heating method melts the butter.

3. (Keep insulated until use)

4. Low-strength flour powdered foam mixed with sieve.

Steps 5 to 8

5. Add sugar and mix the almond powder.

6. Add caramel to convert the syrup to a uniform mixture.

7. Added melted butter mixture.

8. The dough is thick and sticky, refrigerated for 1 hour.

Steps 9 to 12

9. Remove the dough from the back and pour it into the mold, filling it with 8 or 9 minutes.

10. Preheat the oven to 180 degrees, and the middle layer will be ready to cook in about 13 to 15 minutes.

11. Deformed after cooling.

12.

Handy cooking tips

　　1 cup of refrigerated madeleine paste can make the cake more delicate.The baking time is for reference only, the specific time depends on the individual oven.