Chocolate Soft Madeleine
1.
Sift cocoa powder, baking powder and low-gluten flour 1-2 times.
2.
Add sugar to the eggs and beat them with a manual whisk until the sugar melts.
3.
Pour the milk and beat well.
4.
Pour in the powder mixture that has just been sieved, and mix the flour and milk and egg liquid in an irregular way (gesturing in a z-shaped direction) until it is fine and non-grainy.
5.
Melt the butter by heating the butter in a microwave oven or under water. Add the butter to the chocolate batter in two batches. Stir it in an irregular manner. Mix it well each time and add it again. The cake should be smooth and shiny.
6.
Pour the mixed cake batter into a piping bag, tie it tightly and put it in the refrigerator overnight or more than 4 hours.
7.
Spread the softened butter evenly on the mold, sprinkle a layer of flour, shake the mold to make the flour evenly cover the entire mold, then knock off the excess flour, put the mold in the refrigerator for 30 minutes, and at the same time advance the cake batter 30-40 Take it out in minutes to warm up.
8.
Squeeze the warmed cake batter into the mold 7 minutes full, then put a chocolate on each madeleine batter and press it slightly.
9.
Then squeeze a little cake batter to cover the chocolate.
10.
The fotile oven selects the conventional baking mode and preheats at 200°C. The mold is placed on the grill, placed in the middle of the oven, and baked for 15 minutes.
11.
Remove the mold immediately after baking, and place it on a drying rack to cool down.
