Making Banana Madeleine (+Banana Milk Custard Cream)
I made banana madeleine with banana custard cream using the banana-shaped mold that my sister bought me!!^^ *6 pieces (based on banana shape frame)
3 serving
Within 90 minutes
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Ingredients
  • Banana milk
    250g
  • Eggs
    2ea
  • Sugar
    30g
  • Soft flour
    20g
  • Vanilla Extrack
    1tsp
  • Butter
    10g
  • Eggs
    2ea
  • Sugar
    80g
  • Soft flour
    100g
  • Baking powder
    2g
  • Butter
    100g
  • Vanilla Extrack
    1tsp
Video
Cooking Steps
STEP 1/17
(Banana Milk Custard Cream) Place banana milk in a heat-resistant container and heat it in a microwave (600w) for 1 minute.
STEP 2/17
Combine the yolk and sugar in a bowl.
STEP 3/17
Add the flour and mix well.
STEP 4/17
Microwave (600w) for 1 minute and mix thoroughly with a whisk. Then, heat it again in the microwave (600w) for 2 minutes to 2 minutes and 30 seconds to make it thick. (If you heat it too much, it may cook, so please heat it separately.)
STEP 5/17
Add butter and vanilla extract as soon as cream is warm and mix.
STEP 6/17
Place wrap in close contact with cream and cool in refrigerator.
STEP 7/17
Combine eggs and sugar in a bowl.
STEP 8/17
Add vanilla extract or lemon juice and mix.
STEP 9/17
Add the flour and mix.
STEP 10/17
Add melted butter little by little and mix.
STEP 11/17
Place the dough in a piping bag and rest in the refrigerator for 30 minutes.
STEP 12/17
Apply butter or vegetable oil to the mold to be used.
STEP 13/17
Mix banana milk custard cream to soften and place in piping bag.
STEP 14/17
First, squeeze the madeleine dough thinly.
STEP 15/17
Squeeze the cream long in the center.
STEP 16/17
Squeeze the madeleine dough over it.
STEP 17/17
Bake at 170 for 20 minutes.
If you use madeleine dough to form a navel and the top (unpatterned side) can burst. When you cool it, press the top slightly and put the broken part on the floor, and it'll close as it cools^^ As it's being baked, the cream might seep into the dough, so squeeze it a little bit
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