1. This recipe uses two eggs, 20 grams of cocoa powder, 90 grams of special pastry powder, 70 grams of corn oil, 50 grams of sugar, 4 grams of baking powder, appropriate amount of chocolate, and appropriate amount of chocolate beans. (Prepare two such ingredients, one for the original flavor and one for the cocoa flavor, to make the original Madeleine, the cocoa powder is replaced with the same pastry powder).
2. Combine the whole egg with milk and sugar, and beat until the ingredients are completely fused.
3. As shown in the picture, it is in a well-made state, and the egg batter is slightly whitish.
4. Then mix cocoa powder, special pastry powder, and baking powder into the egg mixture and mix until there is no dry powder.
5. Then add corn oil and mix until the ingredients are fully integrated.
6. Use the same method to prepare the original Madeleine paste, add all the paste to the piping bag, and then refrigerate for one hour.
7. After refrigerating, mix the two cake batters and mount them in the shell mold.
8. Then put it into the preheated oven and bake at 170 degrees for 20 minutes.
9. Melt the chocolate at high temperature, then squeeze it on the surface of the Madeleine, and decorate it with chocolate beans.
10. To better suit the situation, we can sprinkle an appropriate amount of coconut powder on the surface.
