Ingredients
1 l-size Egg
35 grams Soft light brown sugar
15 grams Maple syrup
50 grams White flour
10 grams Almond flour
1/4 teasponn Baking powder
1 Cinnamon
50 grams, boiled and crushed Kabocha
50 grams Salted butter
1 Rum raisin
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Boil the kabocha, remove the peel, and mash. This time, I minced the skin and use a bit in the batter. Leave the eggs at room temperature. Mix together the dry ingredients. Slice the butter and set aside. If necessary, butter your baking pan and set aside. Beat an egg in a bowl, then add the ingredients starting from the brown sugar up to the kabocha, in order. Use a whisk to mix well. Heat or melt the butter, then add to step 3 while it's still hot. Pour it through a strainer and use a spatula to remove the lumps. Add the kabocha peel to Step 4, and after mixing, cover with plastic wrap and chill in the refrigerator for about an hour. Mix the bowl once then pour the mixture into the baking pan. Top with raisins, adzuki beans, or nuts as desired. Bake at 360F/180C for 15 minutes and you're done. I made 6. You can bake them in mini-madeleine cups. Here I used honey instead of maple syrup. A present to my younger sister, along with chocolate cookies. She loved it! Another Halloween version.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Silicone madeleines — perfect bump, easy release
Shell-shaped molds for classic French madeleines
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing