Pineapple Coconut Madeleine
Pineapple Coconut Madeleine
Ingredients：
Progress：
Moulding, Final Proofing & Baking：
| Weight (kg) | pct.( %) | |
| Part Ⅰ | ||
| Whole Egg | 280 | 27.98% |
| Part Ⅱ | ||
| Granulated Sugar | 220 | 21.99% |
| Citric Acid | 2 | 0.20% |
| Salt | 3.5 | 0.35% |
| Sour Powder TW007 | As need | |
| Potassium Sorbate | As need | |
| Part Ⅲ | ||
| Cake Flour | 250 | 24.99% |
| Compound Emulsifier CE6200 | 10 | 1.00% |
| Compound Baking Powder BP-20 | 5 | 0.50% |
| Part Ⅳ | ||
| Sorbitol | 20 | 2.00% |
Malt Syrup | 20 | 2.00% |
| Part Ⅴ | ||
| Soybean Oil | 90 | 8.99% |
| Lactic Acid Butter | 100 | 9.99% |
| Pineapple Flavor | 0.05 | 0.00% |
| Coconut Flavor | 0.05 | 0.00% |
| Filling | ||
| Pineapple Jam | As need | |
| Total | 1000.6 | 100.00% |
Progress：
1. Add Part Ⅰ and Ⅱ into mixer, stir till no egg lump and sugar completely dissolved.
2. Add sieved Part Ⅲ, mix evenly without grain.
3. Put in Part Ⅳ and blend well.
4. Add Part Ⅴ, mix until batter becomes smooth.
Moulding, Final Proofing & Baking：
Deposit weight: 30g per mould
Fill with 5g pineapple jam
Baking condition: 230℃ top / 180℃ bottom, 13 min
