Easy Madeleines with Belly Buttons.
You can cook Easy Madeleines with Belly Buttons using 8 ingredients and 14 steps. Here is how you cook that.
Ingredients of Easy Madeleines with Belly Buttons
- It’s 2 of Eggs.
- Prepare 1 tbsp of Honey.
- Prepare 1 tbsp of Milk.
- It’s 80 grams of Sugar (caster sugar).
- Prepare 100 grams of Cake flour.
- Prepare 2/3 tsp of Baking powder.
- Prepare 80 grams of Butter.
- You need 15 of drops Vanilla oil.
Easy Madeleines with Belly Buttons step by step
- Break the eggs into a bowl and beat with a whisk. Add the honey, milk, sugar, and vanilla oil and mix well..
- Sift in the cake flour and baking powder into the bowl from Step 1, and mix in a circular motion using a whisk. The flour may fly out in the beginning, so be careful and mix slowly..
- Put the butter in a heatproof container and melt it in the microwave. Put the melted butter into the bowl from Step 2, and mix well with a whisk. Pour the batter into cupcake molds, cover with plastic wrap and leave to rest at *room temperature* for 20 minutes..
- While the batter is resting, wash the dirty dishes. Also, preheat the oven to 210°C with the baking sheet inside..
- After 20 minutes, take the baking sheet out of the oven (it's hot so be careful), and quickly put on the batter-filled cups. Put the sheet back in the oven and bake for 15 minutes. When the madeleines are nicely browned, and a skewer pierced into one comes out clean, they're done..
- The flavor of the madeleines won't have settled yet when they are fresh out of the oven, so be sure to let them rest for half a day or more before enjoying them. As time passes, they become moist, and take on a nice sheen on the surface..
- Tip: if you put the batter in a cup with a spout, it's easier to pour into the cups..
- The madeleine on the left has a "belly button." The one on the right was baked without resting..
- The size and shape of the 'belly button' will vary depending on the type of cup you bake the batter in – this is quite fun. Enjoy different kinds of "belly buttons" using different types of cups, as described below..
- This is a 3 cm diameter mini cup that spreads out vertically. It's small but surprisingly deep..
- Using the cups shown in Step 10: The "belly buttons" are more like pot-bellies, but they're cute anyway, so I like them a lot..
- This are foil cups with 7.5 cm diameter bottoms. This is a real madeleine cup. It's flat..
- Using the foil cups shown in Step 12: If you bake the madeleines in flat, shallow cups, the "belly button" bump in the middle will be not be as pronounced..
- Here I used small morning glory flower-shaped cups, and added 2 tablespoons of cocoa to the batter..