Book (Practical) Recipe Madeleine and Financier laboratories

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Recipe :
Madeleine and financier, baked sweets originated in France. This book is a study on how to make truly delicious madeleine and financier by testing various methods such as changing the mixture, changing the powder, and changing the way of making these two familiar sweets. It also contains 48 variations. Madeleine and financier, which are thought to be the most basic of baked sweets. They are representative of those made by beginners in making sweets. However, there are many points that tend to fail unexpectedly in practice. If you try to make them by changing the amount of ingredients, I will show you how they fail when they are baked in the correct way. Also, if you try to make them by changing the amount of ingredients, I will examine how they differ when they are baked. In addition, if you make them by changing the ingredients, I will also test how they differ in flavor, flavor, texture, etc. In addition, I will introduce a total of 48 variations such as coating the basic madeleine or financier and changing the flavor. When making the financier, I use the egg white, but I added 2 familiar sweets made with the leftover egg yolk.