1. Pour the whole egg and powdered sugar into a bowl and mix well.
2. Mix well until there are no particles.
3. Low-flour and Oreo powder, together with baking powder, are sieved and added to the egg mixture.
4. Stir the batter evenly.
5. Melt the butter and heat insulation water in advance, then pour it into the mixed custard.
6. Stir slowly and evenly. Put it in the refrigerator for one hour.
7. Pour the refrigerated batter into the piping bag, squeeze the batter into the mold for 8 minutes to full, preheat the oven, and lower the fire on the middle layer at 180 degrees for 15 minutes.
8. The white chocolate chunks are melted in water. The baked Madeleine is unmolded and dipped in melted white chocolate and decorated with sugar beads.
9. Finished picture.
10. Finished picture.
Tips:Since the white chocolate chunks melted too early in the water, the madeleine has solidified when it is dipped in the chocolate liquid after baking. It is recommended to melt the white chocolate after the madeleine is completely baked, so that it will be easier to dip evenly.
