Cranberry Madeleine

Prepare all ingredients for use. (Cranberries can be soaked in brandy to enhance their flavor), mix the egg liquid with sugar and salt thoroughly until the sugar is dissolved.

Add the sifted flour mixture and stir until evenly combined, then stir in a 'Z' shape until smooth and free of lumps. Then add the melted liquid butter, making sure the temperature does not exceed 50 degrees, and mix well.

Add the chopped dried cranberries (can be replaced with other dried fruits) and mix well. Put into a piping bag and refrigerate overnight. The taste will be better, and the small belly will be higher.

Prepare the mold: Brush a thin layer of melted butter and sprinkle with high-gluten flour. Shake off the excess dry flour and freeze for later use.

Fill the mold 70% full, preheat the High Peak T60S for at least ten minutes at 220 degrees before starting.

Place it into the preheated oven at 170°C for 13 minutes.

Remove from the mold while hot, and seal for storage after cooling. It can be stored at room temperature for 7 to 10 days.