Soft Chocolate Madeleine
1.
Add powdered sugar to the egg and stir until the powdered sugar melts and the egg liquid becomes thick.
2.
Pour the chocolate, butter, and milk into a bowl, melt over water, and stir well. After that, keep warm with warm water.
3.
.Mix low-gluten flour, cocoa powder and baking powder evenly, sift into the whole egg liquid, and stir evenly with a manual whisk.
4.
Take out the chocolate liquid made in the second step, pour it on the batter, and mix evenly with a manual whisk.
5.
Cover the prepared batter with plastic wrap and put it in the refrigerator for 1 hour.
6.
When the time is up, take out the batter, put the batter into the piping bag, and wait until the room temperature is restored.
7.
First squeeze half of the batter into the mold and shake twice.
8.
.Q heart filling is cut into 3 small pieces, and Q heart filling is placed in the center of the batter.
9.
Squeeze the remaining batter into the mold, about 8 minutes full, then shake it twice.
10.
Put it into the preheated oven, heat up and down at 170℃, middle level, bake for 13 minutes.
11.
After the good cake is out of the oven, put it on the drying net and let it cool.
12.
The taste is super rich, and it will draw silk even if you break one. It's super awesome.
Tips:
1. Baking powder cannot be omitted.
2. Remember to keep the chocolate batter warm. When you pour it on the batter, you can pour it apart a bit, don't pour it all in one place.
3. The prepared batter needs to stand still for the baking powder to work. It also allows all materials to blend better. In the winter in the south, it can be left at room temperature directly. In the summer, put it in the refrigerator for an hour. Then take it out to return to room temperature and bake.
4. Please adjust the baking time and temperature according to the temperature of your own oven.
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