1. Preparations: beat the eggs, mix low-gluten flour and baking powder evenly and sieve, cut the butter into small pieces, and preheat the oven to 190 degrees.
2. Take out the vanilla seeds and rub the lemon zest
3. Put the lemon zest and white sugar in the mixing bowl, marinate for 10 minutes to create a fragrance, add the beaten egg and 20g of honey, and stir evenly with a manual whisk.
4. Put 20g of milk, honey, and vanilla pods left after removing the seeds in the milk pot and heat it up. After cooling, pour it into a mixing bowl and mix well.
5. Put the butter in a small pot and heat it until it melts. Add it to the mixing bowl for 3 times. After each addition, use a manual whisk to stir evenly. You don't need to stir quickly to avoid stirring.
6. Put the mixed cake batter into the piping bag and refrigerate for 15 minutes.
7. Spread a layer of butter on the Madeleine mold, squeeze the cake batter into the mold, and it is ninety minutes full, put it in the oven, middle layer, upper and lower heat, bake at 190 degrees for 5 minutes, change to 170 degrees and bake for 10 minutes. If it is a small mold with 6 continuous molds, bake at 170°C for 5 minutes.
8. Insert a toothpick into the cake body, pull it out, and remove it from the cake batter.
Tips:Be careful not to stir quickly, let alone stir with an electric whisk.
