# Fourth Baking Contest and is Love to Eat Festival# Cranberry Madeleine

Name: # Fourth Baking Contest and is Love to Eat Festival# Cranberry Madeleine
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 90g Low-gluten flour; 25g Dried cranberries; 3g Aluminum-free baking powder; 40g Corn oil; 40g Unsalted butter; 80g Caster sugar; 2 egg

by Di Shuting

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Ingredients

# Fourth Baking Contest and is Love to Eat Festival# Cranberry Madeleine

1. Melt the butter in advance. (If the temperature is low and the butter cannot be softened at room temperature, put the butter in a microwave or oven and heat it for a while until the butter is completely melted. Then let the melted butter cool for later use.)

2. Cut dried cranberries into small pieces.

3. Beat the eggs. Add granulated sugar and corn oil. (Using vegetable oil instead of part of the butter, the way to eat is healthier, the taste is softer and fragrant)

4. Stir evenly without graininess.

5. Low-gluten flour, baking powder, mix and mix well.

6. Sift into the liquid.

7. Mix well.

8. Add the pre-melted butter in portions and continue to mix well.

9. Add chopped cranberries and mix well.

10. Cover with plastic wrap and put it in the refrigerator to stand for 1 hour.

11. Take out the batter and warm it up. Spread a thin layer of butter on the mold, then squeeze the batter into the mold 80% full, preheat the oven at 180 degrees and bake for 10-15 minutes. (Master the baking time by yourself, the mold size and oven temperature are different)