Milk Tea Madeleines | Hungry Rabbit

Madeleines1. Melt butter in small sauce pan, whisk in Milk-Tea Powder, it’s OK if it’s not entirely emulsified. Set aside to cool for 5 minutes.2. Sift flour, baking powder and salt in a bowl. Set aside.3. Beat eggs in bowl of stand mixer until light and fluffy, about 3 minutes on hight speed. Add sugar and vanilla and beat until a ribbon drops from beater, about 3 minutes.4. Gently fold in flour mixture. Re-whisk melted butter and add to batter. Stir to combine.5. Cover batter and refrigerate for at least 3 hours or up to 2 days.6. Preheat oven to 375°F and set rack in the middle position. Brush madeleine mold with melted butter and dust with flour. (alternately, use cooking spray) Set aside.7. Spoon a generous tablespoon of batter into each indentation of the madeleine mold. Do not spread batter, it will fill the mold as they bake.8. Bake for 8-10 minutes, till it set. Do not over bake or it will be dry.9. While the madeleines are baking, make the glaze in a small bowl by whisking sugar, milk and milk-tea powder until smooth.10. Remove from oven and turn madeleines onto cooling rack.Milk-Tea Glaze1. When madeleines are cool enough to handle, about 5 minutes, dip madeleines in the glaze and coat completely. Lift madeleines with a fork and let excess glaze drip back into bowl. Set madeleines on cooling rack, scalloped side up, until they are completely cooled and glaze has firmed up.Recipe Notes: Glazed madeleines can be store in container for 4 days. Unglazed madeleines can be store in freezer for up to 1 month.