Moist Milky Madeleine

• 100 grams Cake flour
• 20 grams Almond flour
• 20 grams Skim milk
• 90 grams White sugar
• 2 1/2 grams Baking powder
• 120 grams Unsalted butter
• 2 Egg
• 40 grams Honey
• 1 few drops Vanilla oil
• 1 tbsp Milk

1. Coat the cups with oil.
2. Sift the bread flour if you need.
3. Microwave the butter to dissolve.
4. Preheat the oven at 170C.
5. Sieve the flours into a bowl.
6. Mix the eggs, honey, vanilla and milk together.
7. Add the sieved , too.
8. Add the dissolved butter to mix in.
9. The batter is done when the mixture becomes smooth.
10. Rest for 1 - 2 hours.
11. Fill the cups about 80% full and tap the bottom to flatten the surface.
12. I use rose shaped silicon cups.
13. Bake for about 20 minutes at 170C.
14. Check by inserting a skewer and if it comes out clean, it's done.
15. Take the Madeleine out from the cups and cool on a cooling rack.
16. When they are nearly cooled, cover with a plastic wrap to avoid drying.
17. To store them, wrap or put into a plastic bag.
18. Cut in halves.
19. It's moist and springier texture.
20. It's tasty with milky flavour.
21. Wrap them
22. Vanilla Rum Madeline

flour, flour, milk, white sugar, baking powder, butter, egg, honey, vanilla oil, milk

Taken from cookpad.com/us/recipes/145978-moist-milky-madeleine (may not work)