How to cook Coco Peanut Butter Soft Madeleine?

How to cook Coco Peanut Butter Soft Madeleine?

Coco Peanut Butter Soft Madeleine

Coco Madeleine has more peanut butter soft heart, the satisfaction is doubled!
5 from 1 vote
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Course: Main Course
Cuisine: Chinese
Keyword: Coco Peanut Butter Soft Madeleine
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 2
Calories: 559kcal
Author: Jerry Ye

Ingredients

  • 40 g peanut butter
  • 60 g egg one egg
  • 45 g white sugar
  • 20 g milk
  • 40 g low gluten flour
  • 15 g cocoa powder
  • 2 g Baking powder
  • 60 g butter

Instructions

  • Peanut butter is heated in a microwave oven for about 30 seconds to make it more liquid (you can also heat it with insulated water).
  • Cover small containers (can be small boxes, molds, etc.) with plastic wrap, pour the liquid peanut butter into it, and shake it to smooth out the peanut butter. Freeze hard in the freezer.
    The size of the container is about 0.5cm thick after you pour the peanut butter. I tripled it when I did it
  • The mold is coated with softened butter sieve powder to prevent sticking. I use a release paste. Then put it in the refrigerator freezer.
    If your mold has a good anti-stick effect then you can ignore this step.
  • Add the granulated sugar to the eggs and stir with the eggs until the granulated sugar melts.
  • Add milk and stir well.
  • Sift low-gluten flour, baking powder, and cocoa powder into egg paste.
  • Stir in an irregular direction.
  • Put butter in a small bowl and heat it in the microwave for ten seconds and ten seconds until it melts into a liquid. Add to batter and stir evenly. At this time, the batter is delicate and shiny.
  • Put the batter in a decorative bag and seal it in the refrigerator for 1 hour.
  • At this point the peanut butter has been frozen a little hard, take it out and cut into small pieces. Measure the size of the block by yourself, a little smaller than the belly made by your Madeleine mold. My about 1 * 1 * 0.5cm.
    After cutting, put it back in the freezer to prevent it from melting.
  • Preheat the oven to 190 degrees in advance.
    Take out the decoration bag with batter and take it back for 10 minutes, or just squeeze it with your hand. Squeeze into the mold to full.
    Take out the peanut butter, put it in the middle of each mold, and press down gently, never press it too far.
  • Cover the remaining with peanut butter and not have to be flat.
  • Bake in the oven for 8-9 minutes. If you are a normal size Madeleine mold, you may need to extend the time to about 13 minutes.
    Once heated, it will spread out automatically.
  • Peanut butter will not inhibit the growth of the belly, but will boil the belly up high.
  • If you press the peanut butter too far down, there may be cases where the peanut butter is directly exposed to the outside and sticks to the mold, so be careful.

Notes

If you bake a lot of ovens, it is recommended to put a small piece of peanut butter in the first oven. Slowly increase the amount after the experiment is ok.

Nutrition

Nutrition Facts
Coco Peanut Butter Soft Madeleine
Amount Per Serving
Calories 559 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 19g119%
Cholesterol 177mg59%
Sodium 461mg20%
Potassium 307mg9%
Carbohydrates 47g16%
Fiber 4g17%
Sugar 25g28%
Protein 13g26%
Vitamin A 912IU18%
Calcium 112mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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