STEP 1/10
Beat in eggs and sugar and beat well.
STEP 2/10
Add condensed milk, oligosaccharide, rum, and salt and mix well.
STEP 3/10
Add medium-hot butter and mix. (You can melt it in the microwave or boil it slightly over gas heat.)
STEP 4/10
Put in the sieve powder and turn the hand mixer off with your hands. (Whipping with a hand mix creates gluten and becomes stiff.)
STEP 5/10
Put it in the refrigerator and let it ripen for about 30 minutes.
STEP 6/10
Preheat the multi-oven after about 25 minutes when the Madeleine dough comes out of the refrigerator. 180 degree conversion up and down fever. 20 minutes (set the temperature time for each oven.)
STEP 7/10
Brush the mandrel with butter and sprinkle with the powder and shake it off.
STEP 8/10
Spoon 80% of the dough into the mold and pat it out.
STEP 9/10
Place in multi-oven middle tier and bake well.
STEP 10/10
Do you smell sweet maderene? Chocolate Madeleine that smells like chocolate.