Cooking Steps

1. 

   Step1:1. Put the eggs into a clean dish without water or oil. Stir in the sugar until it melts.

2. 

   Step2:2. Put butter in hot water to melt into liquid. Keep it warm.

3. 

   Step3:3. Slowly pour the melted butter into the egg mixture and stir evenly. Pay attention to the temperature of the melted butter without scalding. A little bit of butter is left for brushing the mould. Not too much. Just a little is enough.

4. 

   Step4:4. Sift the low gluten flour and cocoa powder into the butter and egg mixture and mix them evenly. Then put the cake paste into the flower mounting bag and refrigerate for more than half an hour.

5. 

   Step5:5. Spread a layer of butter on the special mould for Madeline to facilitate demoulding. Take out the refrigerated cake paste from the refrigerator. Squeeze a proper amount of cake paste into each mould. Because chocolate will be squeezed later. Do not squeeze too much cake paste for the first time. Shake the mould slightly after extruding the cake paste to evenly spread the cake paste in the mould.

6. 

   Step6:6. Melt the dark chocolate in hot water and then put it into the mounting bag. Here I use the concentration of 56%. The chocolate sandwich can be made according to your preference.

7. 

   Step7:7. Squeeze the melted chocolate into the middle of the cake paste. Be careful not to squeeze too much to avoid the chocolate exposure affecting the beauty of the finished product.

8. 

   Step8:8. Squeeze another layer of cake paste to cover the chocolate sandwich. Shake the mold to spread the cake paste evenly in the mold. Shake it slightly to shake out the bubbles. Here we should pay attention that the cake paste should not be too full. Avoid the paste flowing out of the model.

9. 

   Step9:9. Preheat the oven for 160 degrees, put the baking tray into the middle layer of the oven and bake for 15 minutes. Since the temperature of each oven is different, the temperature is adjusted by yourself.

10. 

    Step10:10. After the Madeline cake is baked, take it out of the oven. Turn it over and it's easy to get out of the mold. Put it on the grill and cool it, then sprinkle it with sugar powder. The cake can only be sprinkled with sugar powder after it is cold. Otherwise, the sugar powder will not play the role of decoration.

11. 

    Step11:11. Finished product