1. Prepare the ingredients and sift the flour for later use.
2. Cut the red dates into small pieces
3. Add a little rum to the cut red dates.
4. Beat the eggs into a small basin and add sugar.
5. Stir well until fully integrated, then add milk and mix well.
6. Add the red dates and stir slightly.
7. Pour in the flour mixture, cut and mix with a silicone spatula until there is no dry powder.
8. Melt the butter in the microwave on low heat and pour it into the batter.
9. Flip the spatula up and down to fully fuse the butter and batter. Put it in the refrigerator for about an hour.
10. Put the batter into the piping bag.
11. Put a thin layer of butter on the Madeleine mold in advance, cut a small opening in the piping bag, and carefully squeeze the batter into the mold until it is 8 minutes full.
12. Preheat the oven at 180 degrees for 5 minutes. Put the mold in the middle layer and bake for about 18 minutes. The temperature of the oven is different, the temperature is for reference only.
13. When the madeleine is baked into a swollen belly and the edges are slightly browned, it will be out of the oven.
14. After being out of the oven, it is cooled slightly, and it is reversed and released from the mold.
15. With a bite, the sweet red dates are mixed in the fragrance of the cake, and the deliciousness is unstoppable.
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