Oreo Madeleine

Oreo Madeleine

1. Add light cream to corn oil.

2. Mix well and heat to warm through water.

3. Add fine sugar to the egg liquid.

4. Heat over water, stir by hand until the sugar melts and the temperature of the egg liquid reaches about 37 degrees.

5. Take out the egg beater and use an electric whisk to beat the whole egg liquid until the egg head is lifted and the figure 8 is not easy to disappear (the beat time is about 4 minutes).

6. Sift in low powder and stir with a spatula until there are no particles.

7. Pour in the light cream solution and stir evenly with a spatula.

8. Finally, add crushed Oreo biscuits and stir evenly with a spatula.

9. Pour the cake batter into the Japanese-style Madeleine mold, about 8 minutes full.

10. Put it into the middle layer of the preheated oven and heat up and down at 160 degrees for 20 minutes. After the baking is complete, take it out immediately, buckle it upside down on the drying rack, and cool to room temperature. At this time, the food is crispy on the outside and soft on the inside.

11. For the purpose of protecting the mold, it is recommended to brush butter and sprinkle low powder on the mold in advance. It can also prevent sticking and easy demoulding, and the surface of the baked cake is more crispy.

Tips:

1. There is no liquid thermometer, you can try to put two drops of the solution on the back of your hand, and the skin feels warm and you can operate it.
2. The main points about the whole egg:
1) Whole egg beating has strict requirements on the temperature of the eggs, so refrigerated eggs that have just been taken out of the refrigerator must not be used, and they must be taken out and placed in advance.
2) The most suitable temperature for whole egg beating is around 37-40 degrees. At this time, the efficiency is the highest. Therefore, it is generally to place the egg-beating basin in the hot water basin, and heat the insulated water. The temperature of the hot water is controlled at 60-70 degrees. Left and right (it feels hot to the touch)
3) Judgment criteria for whole egg delivery, generally use the "8-character method" to verify whether delivery is in place. That is, lift the egg beater and draw a figure of 8 with the egg liquid falling on the mixing head. If the figure of 8 can be clearly maintained on the surface of the egg batter for a period of time and will not disappear, it means that the beater is in place.
4) If you need to mix the egg batter in the subsequent production, it is recommended that you beat it for a while after reaching the successful state, until the egg liquid on the egg beater can keep it from falling for a while. This will ensure more bubbles (but be careful not to overshoot)
3. Why should the cream solution be kept warm with hot water?
1) Because the whipped cream is stored in cold storage, the temperature is low, and the fat is easy to agglomerate when cold, sitting warm water can promote the full integration of the two.
2) The whole egg liquid is warm. In the end, the cream solution is added to the whole egg liquid and stirred, so it must be kept warm.
4. You can make 2 large shell madeleine molds for cooking.