Madeleines, also known as Madeleine commercy. It is said to be a small snack with full family flavor in Commercy, France. In 1730, the gourmet King of Poland, Stanisław Leszczyński. When he was in exile in Commercy, one day, when his personal chef was supposed to serve dessert, he disappeared. At this time, a maid servant hastily baked her specialty snack and sent it out for emergency. Unexpectedly, it was very much to the liking of Stanisław Leszczyński. So the maid servant’s name, madeleines, was used on the name of the snack. And madeleines is also the original name of shell cakes.
Ingredients for red velvet madeleines: Egg 50g, unsalted butter 60g, sugar 45g, a pinch of salt, 1g lead-free baking powder, 3g lemon juice, 3g red velvet liquid, 3g vanilla extract, 55g low-gluten flour, 3g cocoa powder.
Steps for making red velvet madeleines:
Step 1: Beat the eggs into a clean basin and add fine sugar and mix well.
Step 2: Add red velvet liquid, vanilla extract, lemon juice, and salt respectively and mix well.
Step 3: Mix all the powders evenly and sift them into the egg liquid.
Step 4: Mix until there is no dry powder.
Step 5: Melt the butter in water and add it to the cake batter in two times.
Step 6: Mix into a smooth cake batter.
Step 7: Cover with plastic wrap and refrigerate for one hour.
Step 8: Take out the cake batter, put it into a piping bag, and squeeze it into the mold.
Step 9: Preheat the oven to 190 degrees Celsius, upper and lower fire, middle layer for 12-15 minutes.
Step 10: The unique and lovely thing about madeleines is its small belly.
Step 11: Take it out and enjoy it when it is slightly cooled after coming out of the oven. Of course, refrigerated madeleines have another flavor!
Step 12: Finished product picture.
Step 13: Finished product picture.
