Recipe: Cranberry Madeleine

Home Cooking Recipe: Cranberry Madeleine

Notes:

Little friends, Happy New Year! ????????????萌萌's Madeleine friends are no strangers, but the taste is single and always greasy, plus cranberry inside, sour and sweet, fragrant but not greasy, simple and fast, delicious, friends Can try it ????????

Ingredients:

Steps:

  1. Home Cooking Recipe: Have all the materials ready.

    Have all the materials ready.

  2. Home Cooking Recipe: Beat the eggs, add the fine sugar and mix well.

    Beat the eggs, add the fine sugar and mix well.

  3. Home Cooking Recipe: The low-gluten flour is added to the baking powder and the salt, mixed, sieved into the egg paste, and mixed until no particles are present.

    The low-gluten flour is added to the baking powder and the salt, mixed, sieved into the egg paste, and mixed until no particles are present.

  4. Home Cooking Recipe: The butter is melted in advance and allowed to cool to room temperature. Add the previous step and mix well.

    The butter is melted in advance and allowed to cool to room temperature. Add the previous step and mix well.

  5. Home Cooking Recipe: Cut cranberries into small pieces, soak them in rum and set aside. (This step can be omitted without rum)

    Cut cranberries into small pieces, soak them in rum and set aside. (This step can be omitted without rum)

  6. Home Cooking Recipe: Add cranberry and mix well. The mixed batter is placed in the refrigerator for 30 minutes to 1 hour.

    Add cranberry and mix well. The mixed batter is placed in the refrigerator for 30 minutes to 1 hour.

  7. Home Cooking Recipe: Put it into the squid bag and squeeze it into the mold. It can be filled with eight minutes. The mold is shaken several times. The bubbles are shaken out and placed in the middle layer of the preheated 180 degree oven for 18 minutes. I use the Madeleine mold of the kitchen, which is deeper (because I like this big belly, it is so cute), if it is a small mold, it can be roughly 180 degrees and 10 minutes.

    Put it into the squid bag and squeeze it into the mold. It can be filled with eight minutes. The mold is shaken several times. The bubbles are shaken out and placed in the middle layer of the preheated 180 degree oven for 18 minutes. I use the Madeleine mold of the kitchen, which is deeper (because I like this big belly, it is so cute), if it is a small mold, it can be roughly 180 degrees and 10 minutes.

  8. Home Cooking Recipe: Come out! Sweet and sour, sweet but not greasy!

    Come out! Sweet and sour, sweet but not greasy!

  9. Home Cooking Recipe: You can also eat cranberry, it is delicious. If you don't add cranberry, the rum will be omitted and the other materials will not change.

    You can also eat cranberry, it is delicious. If you don't add cranberry, the rum will be omitted and the other materials will not change.

  10. Home Cooking Recipe: The cake that can't be eaten can be stored in a vacuum storage box to prevent the cake from drying out and being clean. Interested friends can poke here http://url.cn/2GbE24y, or Taobao search shop number: 68057999 ????????

    The cake that can't be eaten can be stored in a vacuum storage box to prevent the cake from drying out and being clean. Interested friends can poke here http://url.cn/2GbE24y, or Taobao search shop number: 68057999 ????????

  11. Home Cooking Recipe: Welcome scan code to pay attention to the red leaf WeChat public number: red leaves love baking

    Welcome scan code to pay attention to the red leaf WeChat public number: red leaves love baking

Tips:

1. Temperature and time, flexible according to your own oven. 2. I use the kitchen mold, no need to smear the powder, not sticky. If you are not using a non-stick mold, you must first apply butter, a thin layer of powder, please use according to the characteristics of your mold. 3. Rum can't be used, just add cranberry crush. 4. You can also add raisins without vines. Or do the original taste, the other materials do not change. 5. This formula is just the amount of material used in a chef's Madeleine mold.


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