Monday, June 4, 2018

双色玛德琳 Bicolour Madeleine








喜欢烤玛德琳,只因做法和材料简单,外形也很可爱

这天就来个双色的贝壳














双色玛德琳

材料 :


鸡蛋  2个

细砂糖  100克
低筋面粉  100克
泡打粉  3克
奶油  100克 (融化)


可可粉  10克


做法 :


1. 鸡蛋用打蛋器打散,加入细砂糖搅拌均匀。

2. 筛入低粉和泡打粉,搅拌均匀。

3. 加入融化奶油拌均匀,平分2份,一份加入可可粉拌匀
4. 用保鲜纸把面糊盖好放入冰箱里冷藏1小时
5. 烤模涂一层奶油,撒上面粉,敲出多余的面粉。
6. 将面糊舀烤模里,放入预热烤箱170度烤15分钟至熟。



Bicolour Madeleine

Ingredients :

2 eggs
100g castor sugar
100g cake flour
3g baking powder
100g butter (melted)


10g cocoa powder


Method :


1. Beat eggs and sugar in a mixing bowl.

2. Sieve in cake flour and baking powdermix till just incorporated.
3. Add in melted butter and mix well. Divide batter into 2 equal portions,mix one portion with cocoa powder.

4. Cover with cling wrap and refrigerate for one hour.
5. Grease and flour madeleine mouldscoop the batter into mould.
6. Bake in preheated oven at 170C for 15 mins.



























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