잘노혀니's post

Plump and shiny chocolate madeleine #광고 How about a pink chocolate madeleine for Valentine's Day, a day to convey love? This is an easy baking method, where you just need to melt the butter at 30 degrees and mix all the ingredients together. 🥨I saved more time by using the Lucci baking silicone mold. There's no need to oil or butter it, and it's easy to clean, so it saves time!! 🍫For 9-hole Luchi baking silicone mold 90g of cake flour 10g of cocoa powder 75g of whole eggs 10g of milk 10g of honey 60g of sugar 0.5g of salt 3g of baking powder 90g of butter 1. Double boil the butter (medium heat) to 30 degrees. (When melting in a microwave, boil for 20 seconds at a time and melt in batches.) 2. Add sugar, salt, milk, and honey to the eggs and mix gently without foaming. 3. Sift the dry ingredients (cake flour, cocoa powder, baking powder) and mix. 4. Check the butter temperature at 30 degrees and mix it into the dough. 5. Refrigerate in summer and store at room temperature in winter for at least 30 minutes. 6. If it is not a Luci silicone mold!! Apply butter. 7. Put the dough in a piping bag and fill it only by 70%. 8. Cold dough should be baked at melted temperature to make the belly button plump. Regular home oven or air fryer > Preheat 210 degrees, 185 degrees for 10 minutes 9. Separate immediately. So that it does not get soggy. 10. Place the sufficiently cooled madeleine on the melted coating chocolate. 11. Refrigerate for more than 15 minutes to harden.