Sub)누구나 실패 없이 배꼽 빵빵! 진짜 맛있는 쑥 캐러멜 마들렌 레시피 with 위즈웰 인헨스 오븐｜ 자도르

▽ Learn more about how to make 'Like' and 'Subscribe' are a great help in content creation! Hi guys :) Today I made Mugwort Caramel Madeleines. I like caramel so there are lots of recipes using caramel on my channel...lol It was so tasty because the sweet flavor of caramel caught the bitterness of mugwort :) As shown in the video, it is also delicious if you apply roasted soy flour on the outside. Madeleine does not swell much when the initial baking temperature is not high enough. So don't forget to preheat enough at a high temperature before baking. ▶Ingredients (for 12 madeleines) [Mugwort madeleines] -84g Unsalted butter -84g Eggs -76g Granulated sugar -12g Honey -76g Cake flour -6g Mugwort powder -2.5g Baking powder -A pinch of salt 1) Add sugar, salt, and honey to the egg and mix lightly. 2) Stir slowly for about 1 minute to completely dissolve the sugar. 3) Sift the flour, mugwort powder, and baking powder and slowly mix. 4) Stir 30 times more from the point when all the ingredients are completely mixed to make a bit of gluten. 5) Add between 40 and 60 degrees Celcius melted butter. Stir until the butter is completely mixed in the batter. 6) Refrigerate it for at least 1 hour. (up to 24 hours) 7) Fill 90% of each mold coated with butter and flour. 8) Bake 210 degrees Celcius for 4 minutes and then lower the temperature to 190 degrees Celcius. Bake another 7 minutes. (Conventional oven) Convection oven: 200 degrees Celcius for 4 minutes, then 4 more minutes at 180 degrees Celcius. (may vary depending on oven performance) 9) When the madeleines are hot, remove them from the mold, and let it cool completely by leaning them on the mold. [Caramel sauce] -50g Granulated sugar -10g Corn syrup -42g Heavy cream -8g Unsalted butter -A pinch of salt 1) Heat sugar and corn syrup in a pot over low heat. 2) Put salt in the cream and prepare to put it hot. (50 degrees Celcius or more) At this time, be careful not to let the moisture from the heavy cream evaporate too much. 3) When the sugar is caramelized and the color you want, add the hot heavy cream and mix with a spatula. 4) add butter and mix, cover the surface with a plastic wrap, and cool completely to room temperature. 5) Make a hole in the madeleine hump with an apple corer, and fill in caramel. *Storage: When sealed, the crispy texture on the outside disappears. Until the day it is made, it is recommended to store it at room temperature without sealing to maintain the crispy texture of the outside. If you don't eat it all on the day you made, seal it individually. Individually packaged, it can be stored at room temperature for up to 4 days, or frozen for longer. After freezing, defrost it at room temperature for 2 to 30 minutes before eating. Product used -Egg: American large size (50g excluding shell) -Butter: President (unsalted) -Flour: Swan’s down -Heavy cream: Trader Joe's -Salt: Fleur de Sel (https://iherb.co/Cmy21MwE) -Glass Bowl: Pasavache -Baking powder: Bob's red mill -Apple Coreer: Ali Express (https://s.click.aliexpress.com/e/_971M05) -Madeleine mold : Chiyoda (purchased in Japan a few years ago) Instagram:   / jadore________   -------------------------------------------------- -------------------------------------------------- --- Please indicate the source when using the recipe. Secondary editing and re-uploading of the video are prohibited. -------------------------------------------------- -------------------------------------------------- ---