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1
Grind the tea in a mill.
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2
Mix the tea leaves and heavy cream together.
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3
Heat in a microwave for about 30 seconds to boil it down.
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4
Melt butter over hot water or in a microwave.
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5
First, put the eggs in a bowl, then sugar, heavy cream + tea leaves from Step 2, butter, almond powder and vanilla oil in that order.
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6
Mix with a whisk.
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7
Sift in cake flour, baking powder and mix.
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8
Mix well to make the mixture thick and smooth.
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9
Cover with cellophane wrap and let sit for 1 hour in the refrigerator.
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10
Then pour the batter into the cups to about 60% full.
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11
Bake in a 170C preheated oven for 20 minutes.
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12
Done.
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13
By the way, the way to make lemon madeleines.... instead of tea leaves, use 1 tablespoon of lemon juice and prepare 1 lemon.
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14
Add 1 tablespoon of lemon juice at Step 4 instead of the tea leaves.
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15
Peel a lemon and slice into about 5 mm thickness.
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16
Take the cakes out of the oven once when you have baked for about 5 minutes and place the sliced lemon on top.
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17
Then bake for the remainder of the time.
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18
The rest would be the same.
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19
For your reference - Strawberry Madeleines: They are made in the same way as the lemon version.
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20
Place a strawberry cut in half, then bake.
