Shell cake also known as madeleine

Wheat Flour, Trehalose, Lactose, Japanese Hojicha Powder, Glucose, Aluminum-Free Baking Powder (Corn Starch, Sodium Acid Pyrophosphate, Sodium Bicarbonate, Calcium Carbonate), Emulsifier (Glucose Syrup, Glyceryl Lactate Fatty Acid Esters, Glyceryl Acetate Fatty Acid Esters, Skimmed Milk Powder), Maltodextrin, Salt*Contains allergens: gluten and milk products

<Prepare your own materials> Eggs (100g), milk (28g), vegetable oil/butter solution (120ml) 1. Preheat the oven to 200°C (top/bottom), put whole eggs, milk, pre-mixed powder and vegetable oil/butter solution (temperature not exceeding 60 degrees) into a mixing jar. 2. Use the mixer to stir at slow speed for 10 seconds, scrape the bowl, and mix at medium speed for another 30 seconds until there are no grains. Use the scraper to confirm whether the batter is evenly mixed. 3. Put the batter into a piping bag. It is recommended to apply a layer of cooking oil on the baking mold and then squeeze about 22 grams of batter (please adjust according to the size of the baking mold). 4. Bake at 200℃ for 12 minutes. To check whether it is cooked or not, you can insert a bamboo skewer into the center. If there is no batter attached to the bamboo skewer, it can be taken out of the oven. <When the madeleine comes out of the oven, the finished product is soft and difficult to lift. You can blow it with a fan for 1 minute before demoulding. Be careful when demoulding. The finished product is easy to flatten and deform when it is still warm. >