In the 19th-century European novels, the young gentlemen of the romantics ate cigars to drink spirits. Even Mr. Rochester in Jane Love was a fan of chocolate candy when he was young. He always wanted to make a masculine dessert. Whiskey, dark chocolate mixed with black cocoa powder, and finally with salted butter, all the bitterness and richness of the mellow.
Apply softened butter to the inner wall of Madeleine mold in advance, apply a layer of high-gluten flour, flip the mold, gently pat the bottom of the mold to remove excess flour, and send it to the refrigerator for free storage.
1 egg is taken out from the refrigerator and returned to room temperature. It is broken into egg liquid. Add 50g of fine sugar and stir with egg to dissolve the fine sugar. The overall color is light.
15g black cocoa powder is sieved with powdered sugar and stirred evenly
40g low-gluten flour and 2g baking powder are mixed and sieved, continue to stir evenly with egg
60g of salty butter is separated from water or melted into a liquid state in a microwave oven. When it is warm, pour it into the batter and mix well with egg.
Add 30ML whiskey and continue to mix well
50g dark chocolate is chopped, added to the stirred batter, and roughly mixed with a spatula. The surface of the container containing the batter is covered with plastic wrap, sent to the refrigerator for one hour, then taken out, and the room temperature is warmed for about 10 minutes to batter. Put it into the piping bag and squeeze it into the mold until it is nine minutes full.
The oven is preheated to a temperature of 190 degrees and baked in the middle layer for about 13 minutes. After taking out the mold, the mold can be demolded. After cooling, it can be touched and not put into a sealed bag.
1. Please choose more than 64% high quality dark chocolate. You can't use saltless butter instead. 2. Black cocoa powder has a special flavor (the taste of Oreo biscuits). If you use other cocoa powder, it will lead to Flavor change