perilla seed madeleine
Without sugar and butter It's a small perilla seed madeleine.
2 serving
Within 60 minutes
섀탕비
Ingredients
  • potato starch
    2Ts
  • Heavenly Horse Powder
    70g
  • Perilla seeds
    30g
  • Baking powder
    3g
  • Cooking oil
    32g
  • Soymilk
    90g
  • Honey
    70g
  • Vinegar
    1ts
Cooking Steps
STEP 1/7
Put all the powder ingredients in one place.
STEP 2/7
Mix evenly with a whisk.
STEP 3/7
Mix all the liquid ingredients.
STEP 4/7
You can stir it with a whisk so that the oil and soy milk mix well.
STEP 5/7
Add liquid ingredients to the mixture.
STEP 6/7
Mix quickly and gently with a spatula. You can't touch itMix gently and quickly, cover with wrap, and let ripen in the refrigerator for 30 minutes.
STEP 7/7
Pour the ripened dough into the madeleine mold. Bake at 170-180 for 12 minutes. (The temperature varies depending on the oven specification, so please set it to your oven.)
1. Preheat the oven to 170-180 for at least 20 minutes. 2. Apply some oil to the madeleine (or it will stick to the mold and won't fall off)
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