This Madeleine is an unexpected surprise. I also added some coffee powder. I didn't expect the extra mellow taste of the finished product. The aftertaste of the coffee is very long. It is really more delicious. There are several small details that determine the quality of the finished product. ~ Steps will specify, I use the rabbit's six-in-one Madeleine mold, the formula can actually do eight, but the oven space is insufficient, can only put down a six-mode, so the extra batter I put Baked in the Muffin paper cup mold, the taste is just as good~
Prepare a mixing bowl, mix the eggs and fine sugar well, and pay attention to the eggs without mixing. After mixing, add the vanilla extract and mix well.
I will use low-powder, coffee powder, baking powder and salt to sift. I use a white coffee with a fruity taste. The taste of the finished product depends directly on the coffee powder. If it is pure black coffee, the taste will be bitter. It is not recommended. The fruity white coffee itself has a nutty scent and will not be particularly bitter. After sieving, the sifter will leave a little bit of sugar in the coffee powder and throw it away.
Mix the sifted powder and egg liquid evenly, and gently stir it evenly in one direction with the egg beater. Do not use too much force to avoid the batter from gluten. At this time, the batter is thicker, but the egg is lifted. The batter will naturally drip slowly.
Putting the butter in the milk pot is very important. Many Madeleine's practice is to melt the butter directly or to melt it in a microwave oven, but the authentic Madeleine uses coking butter, which is directly used for small fire. Slowly melt the butter, do not leave the fire immediately after melting, but continue to heat, the butter is slightly boiling until it is slightly discolored, it is dark yellow, Madeleine made with coking butter will be more fragrant, but also be careful not to heat too much, If the butter is smeared, it won't be used. The butter after coking will evaporate a part of the water, so remember to put a little butter into the milk pot to avoid enough heat after heating.
Pour the coking butter into the egg yolk paste and gently stir it in one direction. The batter will become very thick and shiny, then put the batter in the refrigerator for one hour.
At this point, the mold is again anti-adhesive. If it is not a metal mold, it will be oiled and dusted, but I use a metal non-stick mold, and I found that after the oiled powder treatment, the Mard Lin shell surface will be rough and have holes, so I will use the paper and butter to gently apply the mold when the remaining butter in the milk pot is still hot, no need to apply more, a thin layer is good, so The Madeleine surface will be brighter. In the summer, the oiled mold will be placed in the refrigerator, but now it is the winter in the south, and it can be placed outdoors. .
Take out the refrigerated batter and warm it back until the batter can flow slowly. Put it into the squid bag and squeeze it into the mold. It’s just eight minutes. Don’t be afraid to waste and fill the mold. When the batter is baked, Inflated, the shells coming out will not be easy to see. The extra batter can be loaded into the Mafen model. It is also awkward here. The metal molds are colored very quickly. In order to avoid the difference between the two shells, the color difference is too far. A macaron pad is placed under the mold to prevent the bottom temperature from rising too fast and too deep. If you don't have one, it's okay to pad a thick piece of cardboard. However, whether it is a macaron or a cardboard, please pre-heat the oven and put it in, otherwise it will not delay the warming of the bottom.
Preheat 180 degrees, 18-20 minutes into the oven
See the steps ~ baked Madeleine infusion in the freshly brewed black tea for a while, will become a soft and soft entrance. Coffee and black tea are also very good. Very good taste