Easiest Way to Prepare Favorite Moist and Fluffy Milky Honey Madeleines

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We hope you got insight from reading it, now let's go back to moist and fluffy milky honey madeleines recipe. You can cook moist and fluffy milky honey madeleines using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to cook Moist and Fluffy Milky Honey Madeleines:

1. Take 100 grams of ●Plain flour.
2. Take 20 grams of ●Ground almond.
3. Take 1 tsp of or less ●Baking powder.
4. Use 100 grams of ●Granulated sugar.
5. Provide 1/2 of ●Lemon zest (grate yellow part only).
6. Provide 3 of ◯Eggs.
7. Take 1 pinch of ◯Salt.
8. You need 2 tsp of ◯Honey.
9. You need 2 tsp of Condensed milk.
10. Take 150 grams of Unsalted butter.

Instructions to make Moist and Fluffy Milky Honey Madeleines:

1. [Prepare the mold] Brush butter (not listed) and sprinkle flour. Shake off excess and chill in the fridge..
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)..
3. Put the ◯ ingredients in a different bowl and beat the eggs without forming bubbles. If you use salted butter, omit the salt..
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..
5. When the batter starts to look glossy, add honey and condensed milk (2 teaspoons of each)..
6. Put the butter in a small sauce pan and heat to melt..
7. Drizzle Step 5 to 6 a little at a time and stir constantly..
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..
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..
10. After they're cooled, remove from the mold carefully. They're good to eat immediately, but even better the next day..
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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