Merry Christmas! Making Red Velvet Madeleine Red Velvet Madelein
Hello. This is dessert at 4 p.m. Today, I made a lovely red velvet madeleine with the combination of white and red. I'm going to use the giant madeleine mold and it's good to eat just one This year will inevitably be a different Christmas from last year, but next year will be warmer after overcoming the difficult times :) Thank you for your hard work this year. Have a great year-end
4 serving
Within 120 minutes
오후4시의디저트
Ingredients
  • Soft flour
    270g
  • cocoa powder
    10g
  • Non-glutinous rice flour
    20g
  • Baking powder
    7g
  • Sugar
    250g
  • Salt
    2g
  • egg
    5ea
  • Butter
    250g
  • Milk
    80g
  • White chocolate
    150g
  • Sprinkle
  • Butter
    15g
Video
Cooking Steps
STEP 1/10
In a bowl, mix eggs, sugar, and salt until sugar is half dissolved.
STEP 2/10
Sift flour, cocoa powder, baking powder, and red soup rice powder into 1 and mix.
STEP 3/10
If you don't see any raw powder in 2, add melted butter and warm milk and mix gently.
STEP 4/10
Place the finished dough in a piping bag and refrigerate for an hour.
STEP 5/10
Spread melted butter on the madele.
STEP 6/10
Pan the dough after the tissue is finished by 80-90%.
STEP 7/10
Bake in an oven at 180 degrees for 25 minutes. (There is a temperature difference between ovens, so please check the condition and adjust the time and temperature.)
STEP 8/10
Prepare the white chocolate by melting it in a double bath.
STEP 9/10
Place the end of the madeleine in the melted white chocolate and remove.
STEP 10/10
Sprinkle sprinkles on top before chocolate hardens.
1. If you want a brighter red color, you can add a red color. 2. Use coated chocolate instead of white chocolate. Coverage may not melt smoothly or separate without tempering. 3. It's a recipe that contains a lot of baking powder, so it's better to use odorless baking powder. 4. For those of you who use a large Madeleine single fan like me, wrap the bottom of the pan around the cooking foil and balance it before panning. Because of the shell-shaped nature that spreads upward, it tilts if left as it is. :) 5. You can use a regular small madeleine mold.(The amount of dough for 4 regular madeleines = the amount of dough for 1 large madeleine)
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