法式雙層巧克力瑪德蓮 Double Chocolate Madeleine
Автор: Madame Bon'App波拿旁法式廚房
Загружено: 2019-06-19
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Double Chocolate Madeleine 法式雙層巧克力瑪德蓮
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Madeleine is the first french dessert i've made when i got in Paris, it's quite easy that just need to mix all ingredients together, piping in the mold, sending it into the oven; 220°C for 1mins then turn down to 180°C for 9-10mins, and you will get a super delicious home-made madeleins. The key of this dessert is the ratio of the butter and flour, if you want a really smooth texture, adding more 50g butter to the batter. Try to do it, you will love the home-made french desserts madeleine.
瑪德蓮是巴黎人用來搭配咖啡的小點(café gourmand), 它的質地取決於裡面奶油和麵粉的比例，而它的蓬鬆度則取決於烤箱的溫度。通常在一般麵包店裡販售的瑪德蓮較為乾澀，因此剛到巴黎時，自製烘培瑪德蓮成了拿手甜點之一。
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