Honey madeleine
Madeleine that I made for the first time after changing the oven. It's a honey madeleine that's filled with honey. It is a more moist and sweet madeleine by putting honey in the dough and injecting honey even after it is baked. Honey madeleine, which had a great honey scent and moisture. Let's make it
4 serving
Within 30 minutes
초록바람N
Ingredients
  • Butter
    55g
  • Sugar
    40g
  • Soft flour
    40g
  • almond
    10g
  • Baking powder
    1/2ts
  • egg
    1ea
  • Honey
    8g
  • Salt
    little
  • lemon juice
    1/2ts
  • Vanilla Extrack
    1ts
  • Honey
    30g
Cooking Steps
STEP 1/9
Sift flour, almond powder and baking powder into a bowl, add sugar and salt, and mix well with whisk.
STEP 2/9
Add eggs and honey and mix well.
STEP 3/9
Add lemon juice and vanilla extract and mix,
STEP 4/9
Melt the butter and mix well when lukewarm.
STEP 5/9
Put the finished dough in a piping bag and let it ripen in the refrigerator for about 3 hours,
STEP 6/9
Panned about 80% in a buttered madeleine pan and baked. Bake in a preheated oven at 190 degrees for about 12 minutes.
STEP 7/9
Cool the finished madeleine in a cooling net. My belly button is plump, so I think it's cooked well.
STEP 8/9
While the madeleine cools down, put the prepared honey into the piping bag,
STEP 9/9
Squeeze into the finished madeleine belly button. Then honey madeleine is done!
When you inject honey into a baked madeleine, you can use a choux cream pod to make it easier.
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