Madeline cake

2024-06-20 03:00:28 813

This cute little cake with a golden shell on one side and a small belly bulging in the middle is called Madeleine Cake. It is a traditional French dessert that is sprinkled with a layer of frosting when freshly baked, making it sweet and delicious. Compared to other complex baked desserts that often take several hours or even a day to make, Madeline cake is much simpler and time-saving, taking about 30 minutes to make. If there is no time to bake, the batter can also be refrigerated for 3 days in the refrigerator, making it very suitable for busy workers. Let's take a look at the method together. (The marked materials can be used to make 3 mini Madelines)

Details of ingredients

Unsalted Butter 114 grams
Universal flour130 grams
Eggs3 pieces
White sugar100 grams
Light brown sugar15 grams
Baking powder3 grams
salt1 gram
Vanilla extract2 grams (optional)
lemon zest 2 grams (optional)
chocolateA little (decoration)

Technique

difficultybeginner
workmanshipbaking
tasteSweetness
timeHalf an hour

Steps to make Madeline cake

1. Prepare various materials.
2. Crush and sieve the light brown sugar, and pour it into the chef's mixing bucket along with white sugar and eggs.
3. Start the chef's machine and stir the eggs and sugar at high speed. Because whole egg beating is slower than beating egg whites alone, using a chef's machine to beat is more efficient and labor-saving than using a handheld egg beater.
4. Mix the flour, baking powder, and salt together and sieve them. Butter is melted into a liquid state in a microwave over low heat.
5. Until the whole egg is beaten to a delicate and thick state (about 5-8 minutes), add vanilla extract and lemon peel (to enhance the fragrance, if not necessary).
6. Sieve 1/3 of the powder onto the beaten whole egg mixture and stir gently. Sieve the remaining 2/3 in two more batches, following the same steps until there is no dry powder on the surface. Do not stir excessively.
7. Take out approximately 240ml of batter and stir it into warm melted butter (stirring in batches to make the butter more easily absorbed).
8. Slowly pour the mixture from the previous step back along the edge of the bowl into the beaten whole egg batter, stirring evenly. Madeline cake batter is ready.
9. Pour the cake batter into a large bowl, cover it with cling film, and refrigerate for at least one or two hours, preferably overnight (can be stored in the refrigerator for up to 3 days).
10. Take out the refrigerated Madeline cake batter and put it directly into the cut floral bag without reheating.
11. Next, start molding and baking: squeeze the cake batter into the Madeline mold. If it is not a non stick mold, it is necessary to apply oil and powder in advance to avoid adhesion.
12. Preheat the oven to both high and low heat at 175 degrees Celsius. Place in the mold and bake for about 12 minutes until golden brown appears on the edges. Lightly touch the middle and there will be a slight rebound. Do not bake excessively, as the taste may be dry.
13. Take out the mold and place it on the drying line, reverse the mold release, and let it cool.
14. Finally, decorate: Dip the Madeline cake in the melted pink chocolate and set it aside to solidify.
15. Put white chocolate into a cut and decorated bag, and draw a pattern on the pink part.