Earl grey madeleines

After the last post on comparisons, I decided to try JOCs but adapted with Sally because it used normal flour but proportionately the least amount of flour and egg, and replaced with milk. It also did not use a mixer, which is good for me. Although I have a hand beater, I don't relish the washing up. I followed Sally's recipe and tips and decided to use only ½ tsp of baking powder as she did for 18 madeleines. That didn't produce the signature hump and next time I need to double the amount as I did with all the other ingredients since I have 24 madeleines. The pastry is also sweeter than I'm used to but the sugar was important for making it crispy. So the recipe below has been adjusted for  ingredient proportions and also doubled for next time because I have 2 pans (with 12 moulds each).

Sources:
1) Proportions: https://www.justonecookbook.com/cherry-blossom-madeleines/
2) Tips: https://sallysbakingaddiction.com/2018/01/17/madeleines/ 

Ingredients (makes 20 to 24)
114g (8 tbsp) melted butter, room temp
⅔ cup (124g) sugar
1 cup (120g) flour
1 tsp baking powder
1 tbsp earl gray leaves, crushed
1 tbsp milk, room temp
2 eggs, room temp
2 tbsp (28g) melted butter (for brushing the tin moulds)

Method
1) Bring out the eggs and milk and let them come to room temp. Melt the butter and allow to cool down to room temp. 
2) Combine the sugar and egg and whisk until pale and fluffy.
3) Sieve the flour and baking powder. Sift into the egg mixture and fold carefully to avoid knocking out the air. I used the whisk to fold the flour in. 
4) Add in the ground earl gray tea and fold in.
5) Add the milk and carefully blend.
6) Add in half of the melted butter and blend, and continue adding slowly and blending carefully.
7) Cover with cling film and put in the fridge to rest for between 30 to 60 minutes. No longer than 60 minutes otherwise the melted butter will harden.
8) While waiting for it to chill, preheat the oven to 180 deg C. Brush the moulds with plenty of melted butter. Dusting with a sifting of flour is not necessary as it can get claggy.
9) Fill each mould about ⅔ full, with 1 level tbsp of batter (using the measuring spoon) to get 20 maddys, or fill ¾ tbsp to get 24 maddys. No need to smoothen out the top as it will spread out and flatten, instead, try to create a peak.
10) Bake at 177 deg C (no higher as it can burn on the outside but leave the inside raw). Baking time is 13 minutes, although watch carefully in the last 2 minutes or it can burn.
11) Use a fork to release each and leave to cool on a cooking rack. Alternatively, invert the entire madeleine tin over the cooling rack.
12) Leave to cool slightly for 3 minutes and eat immediately while the edges are still crispy. It looses its crispiness after 10 minutes (!). Best eaten with 24 hours. Store the cooled remainder in an airtight box at room temp for up to 4 days.

Recipe feedback
This recipe was a bit on the sweet side, I could probably reduce up to 20g of sugar and get away with it. I couldn't taste the tea because it hadn't been 'activated'. Not sure what I can do about this next time, it would be hard to boil tea in 1 tbsp of milk.

On day 2, the texture of madeleines reminded me of kueh bulu. That's the best description of this recipe, slightly biscuity and yet cakey. Can't really call it sponge, at most saviordi biscuits?