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Madeleine | Easy recipes at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

薄力粉 : 45g
ベーキングパウダー : 1g
全卵 : 40g
グラニュー糖 : 30g
蜂蜜 : 15g
(A) Unsalted butter : Appropriate amount
（B）無塩バター : 40g
強力粉 : 適量

Time required

50minutes

Procedure

1) Get ready 01:23
Apply (A) unsalted butter to the mold and cool in the refrigerator.
Sift the cake flour and baking powder.
2) Melt butter 02:57
Heat the unsalted butter (B) in a 600w microwave oven for 30-40 seconds.
3) Make dough 03:20
Mix whole eggs and granulated sugar, add honey and mix.
Add the flour from 1 and mix until smooth.
Add melted butter and mix.
4) 生地を休ませる 05:21
3にラップをかけ、冷蔵庫で1時間休ませる。
5) 生地を絞り袋に入れる 05:28
オーブンを、180℃に予熱をする。
休ませた生地を軽く混ぜ、絞り袋に入れる。
6) 生地を型に絞る 06:21
型を冷蔵庫から出して強力粉をまぶし、余分な粉を落とす。
生地を型の8分目程まで絞り、表面をならす。
7) 仕上げる 07:04
170℃のオーブンで12～15分焼き、粗熱を取ったら完成。

Point

-It is recommended to use the Madeleine type as the mold.
・ Unsalted butter should be softened by returning it to room temperature in advance.
・ When mixing whole eggs and granulated sugar, be careful not to whisk.
・ When the dough is rested, the gluten weakens and the finish is more beautiful.
・ Adjust the baking time of the oven by looking at the baking color.