This time, I added brown sugar to the cake to sweeten the taste.
low gluten flour
Brown Sugar Japanese Shell-Madeleine Recipe
Preheat butter to liquid and allow to cool
Beat 3 eggs in a bowl
Add sugar and brown sugar
Stir well clockwise
Sift in the gluten-free flour and baking powder and mix well in a zigzag pattern.
Add the butter to the batter in three batches, tossing it well each time.
State of the mix
Refrigerate the batter in a piping bag for one hour.
Preheat the oven at 180℃ for 10 minutes. Take the batter out of the refrigerator and return it to room temperature before putting it into the mold.
After squeezing, shake out all the air bubbles and bake in the oven at 180℃ for 20 minutes.
Take it out and let it cool, then you can eat it.