Low Oil Fluffy Madeleine

Low Oil Fluffy Madeleine

1. Prepare the ingredients, the eggs are room temperature eggs. If the room temperature is too low, beat the eggs in warm water about 38 degrees.

2. Eggs, sugar, salt, and vanilla extract are put together.

3. Use a hand-held electric egg beater to beat at medium speed until the egg liquid is white and the volume is about twice the original. The egg beater is lifted to draw a figure of 8 or a heart shape, and the pattern can be maintained for 4 seconds (now you can preheat the oven up and down 170 degrees ).

4. Mix low-gluten flour, baking powder, and cornstarch, then sieve, add in egg batter and stir evenly.

5. Stir the milk and corn oil evenly.

6. Add to the cake batter and mix well.

7. Prepare 12 consecutive Madeleine non-stick molds, put the cake batter into the mold, about 9 minutes full. It can be placed in a piping bag.

8. Put it in the middle of the oven and bake for about 18 minutes.

9. Take off the mold while it is hot.

10. Finished picture

11. Finished picture

12. Finished picture

13. Delicate and soft

14. Finished product

15. Finished product

Tips:

1. The oven is different, the temperature and baking time are adjusted according to your own oven.
2. Eggs are normal temperature eggs, the indoor temperature is about 24 degrees. If it's too cold in the room, send it away with warm water about 38 degrees.
3. After mixing in the flour, use the mixing technique.
4. Sealed and refrigerated, it is recommended to eat as soon as possible.