“This recipe can be made with just six kitchen molds.
This Madeleine has peanuts inside, so it tastes great! I used to learn that cooking doesn’t touch molds so when it comes to stripping, it’s very easy to strip. I baked this cake in the Dongling K30a oven, and the color of the cake is very even! The whole process without cover of tin foil, baked out of color to create a beautiful uniform sample!
To sum up: to bake beautiful and successful desserts, you must have a good mold and a good oven! The Dongling oven is perfect with a kitchen mold
Tip: Granulated sugar in the recipe is not recommended to be reduced. Because the bloggers themselves do not like sweet, so the amount of sugar added is very moderate.”
How to make Peanut Madeleines
Pour the eggs and sugar into a bowl. Whip the eggs by hand
Sift the flour and baking powder together into a bowl
Stir well with egg yolks or spatula. The batter is thick and muddy
Melt the butter heat insulation.
Pour the melted butter liquid into the batter and continue to stir well with the egg whisk
Then add some chopped peanuts (or other nuts) and mix them a little
Place the cake batter in a pastry bag and refrigerate for about 20 minutes
Take out the batter and squeeze into the mold for 8 to 9 minutes. Then let stand for about 10 minutes (preheat the oven to 180 degrees, the temperature is for reference only! In addition, the mold is pre-made non-stick treatment, that is, use softened butter to touch in the tool, be sure to wipe, and then a little low powder on the sieve; Then shake the mold with low flour in every part of the mold, and then pour out or blow out the excess flour!
Finally, into the oven, on fire 176, on fire 170, bake for 28 minutes — 30 minutes!
(Please decide the specific temperature and time according to the actual temperature of your oven.)
The finished product
- 100 g cake flour
- 2 eggs
- 3 g baking powder
- 55 g sugar
- 110 g butter
- Chopped peanuts