1. Put the eggs and sugar in the container and beat them evenly.
2. Add milk and vanilla extract, stir well, sift in the mixed low powder, baking powder and almond powder.
3. Melt the butter, add it to the batter in portions, mix well and put it in the refrigerator for more than 1 hour.
4. Spread a small amount of butter (amount outside the formula) on the Madeleine mold and sift a thin layer of powder for later use.
5. The batter after refrigeration needs to be warmed up. Put the batter into the piping bag without a flower mouth, squeeze the batter into the mold, squeeze the strawberry jam in the middle when halfway through, and then cover the batter.
6. The oven is 170 degrees Celsius for 13 to 15 minutes. The specific temperature should be adjusted according to the temperament of the oven.
Tips:1. Strawberry jam can be replaced with other jams.
2. I make the jam by myself, the sweetness is moderate. Choose the amount of commercially available jam to avoid too sweet.
3. After the batter is refrigerated, it must be warmed up before use.
