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Moist And Fluffy Milky Honey Madeleines Recipe

Moist and Fluffy Milky Honey Madeleines Recipe
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Serving : 20
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Prepare the ingredients before making Moist and Fluffy Milky Honey Madeleines in your home. Then, follow these steps below to serve Moist and Fluffy Milky Honey Madeleines for your family or friends.

Ingredients: Moist and Fluffy Milky Honey Madeleines

  • 100 grams ●Plain flour
  • 20 grams ●Ground almond
  • 1 tsp or less ●Baking powder
  • 100 grams ●Granulated sugar
  • 1/2 ●Lemon zest (grate yellow part only)
  • 3 ◯Eggs
  • 1 pinch ◯Salt
  • 2 tsp ◯Honey
  • 2 tsp Condensed milk
  • 150 grams Unsalted butter

How to Make Moist and Fluffy Milky Honey Madeleines

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Moist and Fluffy Milky Honey Madeleines in your home by yourself.

    Step 1
  • [Prepare the mold] Brush butter (not listed) and sprinkle flour. Shake off excess and chill in the fridge.
  • Step 2
  • [For the batter] Put the ● ingredients in a bowl and stir well (by doing this, the lemon flavour penetrates through the dry ingredients and the flour will be sifted).
  • Step 3
  • Put the ◯ ingredients in a different bowl and beat the eggs without forming bubbles. If you use salted butter, omit the salt.
  • Step 4
  • Add the dry ingredients from Step 2 into Step 3 a little at a time. Hold the balloon whisk straight and rotate it slowly and carefully until all the lumps are gone.
  • Step 5
  • When the batter starts to look glossy, add honey and condensed milk (2 teaspoons of each).
  • Step 6
  • Put the butter in a small sauce pan and heat to melt.
  • Step 7
  • Drizzle Step 5 to 6 a little at a time and stir constantly.
  • Step 8
  • The batter is done. Cover with cling film and leave to rest for 30 minutes at room temperature. Do not skip this process. It's important.
  • Step 9
  • Spoon the batter into the chilled mould tin (fill to 80% full). Bake on the top rack of a preheated oven to 200°C for 8 -10 minutes.
  • Step 10
  • After they're cooled, remove from the mold carefully. They're good to eat immediately, but even better the next day.
  • Step 11
  • On 23/11/2008 I changed the amount of plain flour 120 g to 100 g of plain flour + 20 g of ground almond to create a moister texture.
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