Original Madeleine Cake
The cake with heavy oil taste is really delicious, and I especially like the original one. It has a strong taste. It's not greasy. It's amazing!
Step 1 . Beat eggs into a bowl and pour in fine granulated sugar.
Step 2 . Stir well with a manual egg beater. Mix well. Don't beat the eggs.
Step 3 . After the butter is heated and melted, pour it into the mixture (preferably when the butter is warm)& lt; br /> (melted butter is very simple. Turn it directly in the microwave or insulate it on hot water)
Step 4 . Pour in sifted low gluten flour and baking powder.
Step 5 . Continue to stir with the egg beater until it is completely mixed, and the mixture is thick and muddy. Stir until the mixture becomes smooth and muddy, and then put it into the refrigerator for 1 hour.
Step 6 . Remove the batter from the refrigerator. By this time the batter had solidified. Place it at room temperature for a moment, and when the batter returns to a flowing state, put the batter into a decorative bag and squeeze it into the Madeleine mold. About 90% full. (if you don't use a decorative bag, you can also dig the batter into the mold with a spoon)
Step 7 . The roasted Madeleine is demoulded while it is hot, and then placed on the cooling rack to cool.
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