Oreo Madeleine
Oreo Madeleine, a small cake created by me, I can't resist eating any Oreo cake. With Shanghai salt, it tastes salty and sweet, and the taste is really unusual.be careful ⚠️ 1. Butter should be added to the batter in two to three times, stirring well once and then adding again. 2. Eggs should be kept at room temperature, not refrigerated, or the butter will solidify quickly. 3. The batter must be refrigerated in the refrigerator for more than an hour before it tastes good.
Step 1 . Butter melts into liquid in hot water.
Step 2 . Four whole eggs are added with fine granulated sugar and sea salt at one time.
Step 3 . Whisk to coarse bubble state.
Step 4 . Sift in low gluten flour and baking powder.
Step 5 . Stir well with a manual egg beater.
Step 6 . Finally, add butter.
Step 7 . Stir until the batter is lifted, and the batter is fine and smooth with strong fluidity.
Step 8 . Add Oreo and stir well.
Step 9 . At this time, pour the batter into the flower mounting bag, clamp it with a clip and put it into the refrigerator for more than one hour.
Step 10 . The mold is brushed with a layer of softened butter in advance to prevent sticking, and the oven is preheated at 170 degrees.
Step 11 . Squeeze the batter into the mold for 8 minutes.
Step 12 . Bake in the middle of the oven for 25 to 30 minutes.
Step 13 . Let the finished product cool.
Step 14 . Beautiful little shells.
Step 15 . Beautiful.
Step 16 . Section.
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