Why does Madeleine swell and crack?
Why does Madeleine swell and crack?
Because the water in the batter is eventually discharged from the central part.
When the madeleine paste is put into the oven, moisture in batter turns into water vapor when heated. The volume of water vapor is larger than that of moisture, so the entire paste will swell up. At this time, the heat will be transferred from the surrounding batter to the center, and gradually fully cooked. When the water in the batter becomes vapor, it will also be discharged from the center, which will cause the expansion and cracking of the central part.
Tips:
If the baking powder is added, more gas may be produced, resulting in greater cracks.
Suggestions:
The madeleine paste should be properly air-dried before it is put into the oven. To prevent excessive drying, covering it in the process is best.
You may also need to apply a high-quality baking tray for madeleine cakes which can help controlling the baking temperature and time for even heat conductivity, so that the water evaporation is not so concentrated and rapid, but slow, so as to avoid cracking.
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