之前也做过了原味和班兰口味。。。
试用博友送来的新模子, 花纹明显,很好脱模，谢谢你甜甜!
I simply love these traditional small cake for tea time treat. You may also refer here& here for my original and pandan flavour madeleines.
I made these with my new madelenies mould which sent by a blogger friend, thanks Sweetie! It is easy to unmould and the shell shape look obvious.
试用博友送来的新模子, 花纹明显,很好脱模，谢谢你甜甜!
I simply love these traditional small cake for tea time treat. You may also refer here& here for my original and pandan flavour madeleines.
I made these with my new madelenies mould which sent by a blogger friend, thanks Sweetie! It is easy to unmould and the shell shape look obvious.
Ingredients
70g Cake flour
20g Almond meal
10g Chocolate powder
80g Sugar
0.5g Salt
2g Baking soda
2 Eggs
90g Unsalted butter
40g Dark chocolate
10g Rum
Some butter
some flour
Method :
- Preheat oven at 180C.
- Melt chocolate and butter in a microware or in a pot over low heat, set aside.
- In a bowl, use hand whisk to combine eggs, sugar,salt and sifted cake flour, almond meal, chocolate powder and baking powder.
- Add in rum, melted chocolate (2), mix well.
- Lightly brush butter inside madeleine mould, dust the mould with the flour and tap out the excess.
- Spoon batter into moulds with a teaspoon (Fill batter 90% full)
- Bake at 16-18 mins or till golden brown.
(Recipe adapted and translate from chinese cook 安星美“每天都是饼干日”)