French red velvet madeleine
Madeleines is also known as Madeleine commercy. It is said to be in the city of Commercy in France, a small snack full of family flavor. In 1730, when the gourmet King of Poland, Reguszyski, was in exile in the city of Mercy, one day, the personal chef he brought with him slipped away when he served dessert, and at this time a maid temporarily baked her specialty snacks and sent them out for emergencies, but he didn’t expect to be very pleased with Reguszczynski, so he used the name of the maid Madeleines in the name of the snacks, and Madeleines is the real name of the shell cake.
The method of red velvet madeleine
Step 1
Crack the eggs into a clean basin and mix well with caster sugar
Step 2
Add red velvet liquid, vanilla extract, lemon juice, and salt and mix well
Step 3
Mix all the powder well and sift into the egg mixture
Step 4
Mix until there is no dry powder
Step 5
Melt the butter through the water and add it to the cake batter in 2 batches
Step 6
Mix into a smooth cake batter
Step 7
Cover with plastic wrap and refrigerate for 1 hour
Step 8
Remove the cake batter, put it in a piping bag, and squeeze it into the mold
Step 9
Preheat the oven to 190 degrees and heat the middle layer for 12-15 minutes
Step 10
The unique cuteness of madeleine cakes is their small belly
Step 11
Leave it out of the oven until it cools down and you can take it out and enjoy, of course, the refrigerated madeleine is another flavor!
Step 12
Finished product drawing
Step 13
Finished product drawing
Cooking tips for red velvet madeleines
I use the Madeleine 6 continuous mold of Xue Chef, the recipe is exactly 6 (about half the amount), if it is not this mold, you have to control the dosage, anti-stick and oven time yourself!