Madeleine cake is a classic French dessert. Because its shape is mostly shell-shaped, it is also called shell cake. It is said that the delicious madeleine cake was created by a beautiful "accident". The chef disappeared inexplicably when the dessert was served. The maid temporarily baked her signature snack, but it was praised and loved by the master, so she The maid's name Madeleine was used in the naming of the snack and became the real name of the shell cake (Madeline).

Madeline cake has a history of hundreds of years, but its preparation is very simple and suitable for family production. It is generally made of butter, flour, eggs, sugar, baking powder and other ingredients. There is no need to whip the butter. Instead, baking powder is used to give the cake a fluffy texture. The "arrogant" belly that appears when it is baked is due to it. One of the signs of successful production is its dense texture, moist and delicious inside. As a normal temperature cake, it can be stored at room temperature for 3-5 days.

How to make madeleine cake?

Madeline cake is simple and easy to make, even novices can learn it easily! Below I will share how to make a red velvet madeleine. The red color is very festive and is also a favorite color of the Chinese people.

Red Velvet Madeleine

Ingredients: (reference quantity: 12 pieces)

Eggs: 2, fine sugar: 60g, lemon juice: a few drops, Cake flour: 105g, baking powder: 2g, beet powder: 5g, butter: 100g.

Baking time: Bake in the middle rack of the oven at 170 degrees for about 18 minutes. (It depends on the temperament of the personal oven.)

Preparation work:

1. Mix and sift low-gluten flour, baking powder, and beet powder, and set aside.

2. Anti-stick the madeleine mold in advance: apply butter, sprinkle with high-gluten flour, and finally pour out the excess flour.

3. Melt the butter in water and set aside.

Preparation steps:

1. Mix whole eggs, fine sugar and lemon juice evenly without beating.

2. Pour in the powdery ingredients and mix evenly with a spatula.

4. Pour the warm butter into the batter in 2-3 times, mix well each time before pouring in the next time.

5. Cover the egg bowl with plastic wrap and refrigerate for half an hour.

6. Let the batter stand at room temperature for 10 minutes to allow the batter to regain fluidity. Preheat oven to 170 degrees.

7. Use a piping bag to squeeze the batter into the madeleine mold until it is 80% full.

8. Bake in the middle rack of the oven at 170 degrees for about 18 minutes.

9. It can be demolded immediately after being baked and placed on a drying net to cool naturally. It is great whether it is eaten directly or stored in bags to give to relatives and friends.