Fang Zi improved from "the most comprehensive cake textbook" --- p182 in France small baked snacks, Madeleine has a high reputation. There is a lot of saying about the origin of this name. One is that this snack was first created by a female chef named Madeleine in the 18th century in France. Others say it was created by celebrity chef Marie Antoine Carême or the famous dessert chef Avice Jean. Regardless of the origin of the name, it is delicious. Although it is a calorie snack with a ratio of butter to flour of almost 1:1, it is perfect for neutralization with some orange peels~ It is completely impossible for citrus star lovers to stop! The following ingredients can be made about 6 or so, I doubled, so the step chart is a photo of double ingredients~ and I doubled that I can not only do 12. . More is more and my batter is too much. . . You know how to (╮)╭
Preparation: a. Mix low-gluten flour and baking powder and sieve it. b. Butter is heated by water or melted in a microwave oven. c. Soften the butter outside the component at room temperature, apply it to the mold with a brush, and finish the mold. Put it in the refrigerator and let it cool. After the butter has condensed, take it out, then brush it up and put it in the refrigerator. Take it out when you use it.
Beat the eggs into the mixing bowl, stir with the egg beater, add the powdered sugar, stir well until melted
Powdered material that is placed in orange dander, mixed and sieved
Add the melted butter and stir it to a smooth state after adding one material at a time.
Put on the plastic wrap and put it in the refrigerator to cool it. After refrigerating until the batter can be easily squeezed out (my refrigerator is 3°, put it out for about half an hour. The step chart is before the refrigerator)
Remove the mold and fully and evenly spread the high-gluten flour (other than the ingredients). Then set up the mold, gently rub the console to shake off the excess flour (I just brushed the oil twice, and did not dust, demoulding a little bit of stain, next time I still honestly powdered.)
Put the batter in a flower bag and fill it with 8 minutes. (I used the spoon directly, so I put it down decisively...)
Bake in an oven preheated to 170° for 20 minutes.
After roasting, take it out and erect it on the baking table with baking paper and gently slap it to make the cake release. Place the bulged bottom surface up and turn it over after the heat is dissipated.
1. Do not put too much batter. . I am too much. . It’s not good to look like it’s overflowing. 2. If you are a mold, it is best to be honest and follow the instructions of Fang Zi, oiling and dusting! Otherwise, it will be shown to you in minutes! 3. The addition of orange peel is very heavy, the gospel of citrus lovers!