Egg Madeleine

• 1 Egg
• 1 the same weight as the egg Sugar
• 1 the same weight as the egg Cake flour
• 1 the same weight as the egg Butter (or margarine, half of the amount can also be milk)

1. Weigh the egg.
2. The rest of the ingredients should weigh the same as the egg.
3. This time, my egg was 52 g, so all my other ingredients were 50 g. You don't have to be exact.
4. Mix the sugar and egg with a blender.
5. Once it turns white, beat for 5~7 minutes.
6. If you are adding milk, do it now.
7. Fold in the dry ingredients with a rubber spatula.
8. Heat the butter in the microwave at 500W for 1 minute to melt.
9. Fold it into the batter, scraping the bottom as you go (as it's easy for it to clump on the bottom).
10. Spoon the batter into the cups until about 80% full.
11. (Paper or aluminum cups can easily change shape, so use a firm mold.)
12. Bake at 180C for 15~20 minutes.
13. When a toothpick inserted into the center comes out clean, it's done.
14. For an easy oil-free souffle made with egg whites and yogurt, check out.

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Taken from cookpad.com/us/recipes/146692-egg-madeleine (may not work)