Easy! How To Make Madeleines (Shell Shaped Butter Cakes) Recipe by Fumie's Recipe
Cooking Instructions 1 My You tube Recipe Channel→ Fumie's Recipe 2 Bring an egg to room temperature in advance. Brush each cup of a madeleine pan with butter and let it sit in a fridge. Warm unsalted butter in 50 ℃ / 122 F hot water to melt. (If you mix water and boiling water in the same ratio, it reaches about 50℃ / 122 F.) Leave it as it is to keep it warm. 3 Beat an egg lightly, and add granulated sugar and honey. Stir well for 2 minutes and melt the sugar. Please don't stir too quickly. 4 Add vanilla oil and stir. Sift cake flour and baking powder over the mixture. Stir well until smooth and glossy. Please don't stir too quickly. 5 Add the melted butter in 3-4 parts, and stir well each time until smooth. Use a spatula to scrape off the batter stuck to the side and fold it to mix. Let it sit in a fridge for 40 minutes. 6 Preheat an oven to 200℃ / 392 F in the meanwhile. Take out the chilled pan, and sprinkle bread flour onto each cup to coat. Hit your work surface lightly with the pan to remove excess flour. Put the pan back in the fridge. 7 40 minutes later, mix roughly the cake batter to loosen it, and put it in a piping bag (round tip). Squeeze out the batter into the cake pan and fill up each cup eighty percent. Bake it at 200℃ / 392 F for 9 minutes and then 170℃ / 338 F for 3 minutes. 8 Turn the pan over, tap it lightly, and remove the cakes. Freshly baked is fluffy inside, crunchy outside. 1 My You tube Recipe Channel→ Fumie's Recipe 1 My You tube Recipe Channel→ Fumie's Recipe 2 Bring an egg to room temperature in advance. Brush each cup of a madeleine pan with butter and let it sit in a fridge. Warm unsalted butter in 50 ℃ / 122 F hot water to melt. (If you mix water and boiling water in the same ratio, it reaches about 50℃ / 122 F.) Leave it as it is to keep it warm. 2 Bring an egg to room temperature in advance. Brush each cup of a madeleine pan with butter and let it sit in a fridge. Warm unsalted butter in 50 ℃ / 122 F hot water to melt. (If you mix water and boiling water in the same ratio, it reaches about 50℃ / 122 F.) Leave it as it is to keep it warm. 3 Beat an egg lightly, and add granulated sugar and honey. Stir well for 2 minutes and melt the sugar. Please don't stir too quickly. 3 Beat an egg lightly, and add granulated sugar and honey. Stir well for 2 minutes and melt the sugar. Please don't stir too quickly. 4 Add vanilla oil and stir. Sift cake flour and baking powder over the mixture. Stir well until smooth and glossy. Please don't stir too quickly. 4 Add vanilla oil and stir. Sift cake flour and baking powder over the mixture. Stir well until smooth and glossy. Please don't stir too quickly. 5 Add the melted butter in 3-4 parts, and stir well each time until smooth. Use a spatula to scrape off the batter stuck to the side and fold it to mix. Let it sit in a fridge for 40 minutes. 5 Add the melted butter in 3-4 parts, and stir well each time until smooth. Use a spatula to scrape off the batter stuck to the side and fold it to mix. Let it sit in a fridge for 40 minutes. 6 Preheat an oven to 200℃ / 392 F in the meanwhile. Take out the chilled pan, and sprinkle bread flour onto each cup to coat. Hit your work surface lightly with the pan to remove excess flour. Put the pan back in the fridge. 6 Preheat an oven to 200℃ / 392 F in the meanwhile. Take out the chilled pan, and sprinkle bread flour onto each cup to coat. Hit your work surface lightly with the pan to remove excess flour. Put the pan back in the fridge. 7 40 minutes later, mix roughly the cake batter to loosen it, and put it in a piping bag (round tip). Squeeze out the batter into the cake pan and fill up each cup eighty percent. Bake it at 200℃ / 392 F for 9 minutes and then 170℃ / 338 F for 3 minutes. 7 40 minutes later, mix roughly the cake batter to loosen it, and put it in a piping bag (round tip). Squeeze out the batter into the cake pan and fill up each cup eighty percent. Bake it at 200℃ / 392 F for 9 minutes and then 170℃ / 338 F for 3 minutes. 8 Turn the pan over, tap it lightly, and remove the cakes. Freshly baked is fluffy inside, crunchy outside. 8 Turn the pan over, tap it lightly, and remove the cakes. Freshly baked is fluffy inside, crunchy outside. 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