[Yoon's] 2. Chocolate madeleine
I'm lazy to look at other people's recipes and make them by myself.
2 serving
Within 90 minutes
Yoons베이커리
Ingredients
  • Eggs
    1ea
  • Sugar
    40g
  • Soft flour
    35g
  • cocoa powder
    12g
  • Baking powder
    2g
  • Milk
    12g
  • unsalted butter
    50g
  • Dark chocolate
    23g
Cooking Steps
STEP 1/8
Remove eggs and butter from refrigerator in advance. When all the ingredients are ready and the egg is ready, beat the eggs at room temperature in a bowl.
Beat in eggs and microwave butter and dark chocolate for 1 minute to 1 minute and 30 seconds. If you don't have dark chocolate, just melt the butter.
STEP 2/8
Add sugar and mix. You can melt the sugar until it is completely dissolved, but honestly, if you think it's mixed to a certain extent, you can stop mixing it.
Mix lightly so that it does not bubble.
STEP 3/8
Sift together the flour, cocoa powder, and baking powder and mix.
I only need to add 1g of baking powder, but I added 2g because I like the madeleine belly button. If you want to make your belly button small, add 1g.
When it's all mixed, add milk and mix it.
STEP 4/8
Add melted butter and dark chocolate. It is said that the temperature of 40 to 60 degrees is good, but it is cooled to this temperature after heating the egg in the microwave. Put it in and mix it lightly.
STEP 5/8
After wrapping, rest it in the refrigerator for 1 to 2 hours to create viscosity.
It feels like 2 hours of rest is almost the same as a day of rest, so I rest for 2 hours. I forgot the rapping picture, so I don't have it.
STEP 6/8
Remove the dough from the refrigerator and leave it at room temperature for about 10 minutes and mix. You have to remove all the bubbles to make the madeleine look pretty.
Preheat the oven to 190 degrees. While waiting for preheating, fill the mold with 70 to 80 percent of the batter.
(It depends on the material of the mold, but if the madeleine doesn't come off the mold well after baking, spread the butter thinly and put it in the refrigerator for a while, then sift the flour and coat it.)
STEP 7/8
Bake for 190 degrees, 5 minutes, and 170 degrees, 9 minutes.
If you keep baking at one temperature, your belly button won't come out well at 170-180 degrees, and the color will be bright.
If you keep baking at 190 degrees, the dough inside will pop out of the belly button like a volcano.
STEP 8/8
Sprinkle sugar powder on the surface or coat it with coating chocolate to make it prettier.
1. If you want to coat chocolate, you need to use coating chocolate. Unlike ordinary dark chocolate, coating chocolate contains butter, which makes it liquid for coating. Dark chocolate just sticks to the coating and doesn't coat well. 2. If you don't add dark chocolate and feel less sweet, add about 10g more sugar. If chocolate is in it and it feels too sweet, you can reduce sugar. 3. If you don't have soft flour, you can replace it with strong flour or gravity flour. I did a blind test and no one could guess which one was strong and which one was strong.
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