Japanese madeleine shell cake
Overview
Madeleine cake is a French-style small dessert, also called shell cake. It is made from butter, cake flour and other main ingredients, as well as sugar, baking powder, whole eggs and other ingredients. The cake has a soft texture and a light lemon fragrance. The small shell madeleine becomes more colorful through the addition of various color powders. This recipe can make a shallow plate of 6-cup madeleines and a plate of deep-textured 6-cup madeleines.
Tags
Ingredients
Steps
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Prepare the ingredients (I used raw eggs, which are relatively small, so I used 3. If they are large eggs, 2 will be enough).
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Put the eggs, caster sugar, water (replace the same amount of pure milk for a more fragrant taste), and lemon zest into an eggbeater.
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After stirring evenly, let it sit for 10 minutes to allow the lemon flavor to blend into the egg liquid.
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Sift in the cake flour and baking powder and beat at low speed until smooth.
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Melt the butter over water and divide it evenly into 5 parts. Add cocoa powder, bamboo charcoal powder, matcha powder, and cranberry powder to 4 parts.
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Mix well separately. These color powders are particularly easy to blend in oily liquids, much better than adding them directly to the mixed batter.
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Add the previously mixed batter to the colored butter liquid and mix evenly.
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Pour the batter of each color into the molds and tap a few times on the table to create large bubbles.
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Preheat the oven to 190 degrees for 5 minutes, then place the mold in the middle rack of the oven. Bake the madeleine with dark texture for 20-25 minutes and the madeleine with light texture for 12-15 minutes.
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After taking it out of the oven, transfer it to a cooling rack to cool, let it cool and then unmold it. This is lightly textured madeleine, baked for 15 minutes.
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These are deeply textured madeleines, baked for 25 minutes. The molds are not greased and the non-stick effect is great.
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Pair it with a cup of fragrant lemon honey tea and enjoy it!
