This season is the season of ripe passion fruit, the sour taste, and the sweetness of the cake. I recently loved the use of passion fruit to join the cake. This Madeleine I changed according to the lemon fragrant Madeleine.
Eggs are broken up with a manual egg beater, and the sugar is fully stirred.
Sift through a mixture of low-powder, baking powder and salt, and mix until no particles
Cut fresh passion fruit, dig out the flesh inside, pour it into the batter, stir well
The butter is melted in water, placed at a slight temperature, mixed into the batter, and mix well.
Batter cover plastic wrap in the refrigerator for more than one hour, can be refrigerated overnight
After taking out the temperature and having a certain fluidity, it is loaded into the piping bag and squeezed into the mold. (General advice is 8 points full, I like to fill the mold)
The oven is preheated to 180 degrees, the middle layer, and the fire is baked for 10 minutes.
I recently found that I put the batter directly into the flower bag and put it in the refrigerator. When the time is up, I can take it out and squeeze it. It is more convenient.