Madeleine cake is a classic French dessert, because it is mostly shell-shaped, also known as shell cake. It is said that the delicious Madeleine cake was produced by a beautiful accident. When the chef served dessert, it disappeared for no reason. The maid baked her own special snacks temporarily, but won the appreciation and favor of the owner, so she named the snacks with the maid's name Madeleine, which became the real name of the shell cake.

Madeleine cake has a history of hundreds of years, but the method is very simple and suitable for home production. Generally made of butter, flour, eggs, sugar, baking powder and other ingredients. It is not necessary to send butter, but to use baking powder to make the cake fluffy. The "proud" belly during baking is one of the signs of its success. The taste is dense and the heart is moist and delicious. As a normal temperature cake, it can be stored at normal temperature for 3-5 days.

How to make Madeleine cake?

Madeleine cake is simple and easy to make, and novices can learn it easily! Let's share a method of red velvet Madeleine. Shengshi color is very festive, and it is also a favorite color of China people.

Red Velvet Madeleine

Composition: (reference weight 12)

Eggs: 2, refined sugar: 60g, lemon juice: a few drops, low-gluten flour: 105g, baking powder: 2g, beet powder: 5g, butter: 100g.

Baking time: the middle layer of the oven, 170℃ for about 18 minutes. (It depends on one's oven temper. )

Preparatory work:

1, low-gluten flour, baking powder and beet powder are mixed and sieved for later use.

2. Madeleine mold should be treated with anti-sticking treatment in advance: butter, high-gluten flour, and finally dump the excess flour.

3. The butter is melted in water for later use.

Production steps:

1, whole egg+fine sugar+lemon juice and mix well, no delivery.

2. Pour the powdery material and stir evenly with a scraper.

4. Pour the warm butter into the batter for 2-3 times, and pour it into the next time after each stirring.

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

6. Let it stand at room temperature for 10 minute to let the batter recover its fluidity slightly. 170 degree preheating oven.

7. Use a paper bag for the batter and squeeze it into the Madeleine mold until it is 8 minutes full.

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

9. It can be taken out of the oven and naturally cooled on a drying net. It's great whether you eat it directly or give it to friends and family in bags.