Gluten-Free Moist Chocolate-Dipped MadeleinesㅣNo Gluten Baking

#nowheatflour #GlutenFree #ChocolateMadeleine
** Please turn on subtitles :) **
INGREDIENTS
[Madeleine Batter]
100g Erythritol
10g Allulose
2 Whole Eggs
1/2 t Vanilla Extract
60g Rice flour
30g Almond flour
10g Cocoa powder
1/2 t Baking powder
1 Pinch of salt
50g Unsalted butter
30g Milk
5g Melted butter (for greasing the pan)
⭐ Erythritol can be replaced with sugar. Use sugar which is 80% of erythritol
[Chocolate for Dipping/Coating]
80g Chocolate for coating
⭐If you use couverture chocolate that is not for coating, tempering is required. If tempering is omitted, you can dip the half of madeleines into the melted chocolate(see the video)
INSTRUCTIONS
[Preparation]
1. Melt butter and milk together in a double boiler (keep it at 40-60°C/104-140°F)
2. Sift the dry ingredients
3. Preheat the oven to 180°C (356°F)
[To Make Madeleine]
1. Mix 100g of erythritol, 10g of allulose, 2 eggs, and 1/2t of vanilla extract with a whisk
2. Add the sieved flour (60g of rice flour, 30g of almond flour, 10g of cocoa powder, 1/2t of baking powder, and 1 pinch of salt) and mix thoroughly.
3. Mix the melted milk and butter (40-60°C/104-140°F) in a double boiler into the batter
4. Refrigerate the batter for 1 hour
5. Grease the pan with melted butter thinly
6. After 1 hour, gently mix the rested batter, put it in a piping bag and squeeze it so that it almost fills the mold ⭐ Unlike wheat flour, it does not rise well. So fill the batter fully in the pan
7. Bake in the preheated oven at 180°C (356°F) for 10 minutes.
8. When it's baked, set the madeleine upright on the mold at an angle and let it cool
[To Make Chocolate for Coating/Dipping]
1. Melt 80g of chocolate for coating in a water bath to 55°C/131°F
2. Spread chocolate thinly on the pan
3. Layer the baked Madeleine on top of the chocolate and press it
4. Refrigerate for about 20 minutes to harden the chocolate and take it out
⭐ If you use regular chocolate, not for coating; the coating will not work well. You need tempering process to stabilize the chocolate. If you want to skip tempering, coat the top of the madeleine with chocolate (see the video).
Thank you ✨

[@sooastory3225]

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[@cafetiful9552]

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