low gluten flour
|1 small spoon|
Halloween Pumpkin Madeleine’s recipe
Steam the pumpkin ahead of time, allow it to cool, and then crush it with a spoon to make a puree
Add eggs to powdered sugar
Stir until the powdered sugar is melted
Mix low gluten flour and baking powder well
Sieve into the egg mixture.
Stir into an even batter
Add pumpkin puree
Melting butter through water
Add the butter to the batter
Mix well and refrigerate for 20 minutes
Place the chilled batter in a piping bag.
Squeeze into a Madeleine mold
Bake in the lower middle of the preheated oven at 170°C for 20 minutes, cool after baking.
Melt dark and white chocolate in a piping bag over water.
Painting Halloween decorations on the surface of the Madeleine Cake
2、Bake the cake and wait for it to cool completely before decorating it with chocolate.