method for my madeleinesI just creamed my sugar and butter very well, added the eggs one at a time, then mixed in the the flours that had been mixed together.
I am not sure about the unbleached flour, but the cake and pastry flour gives a softer finish.
I like the flavour of the butter, I always use salted butter. so I rarely use any added flavouring.
By the way I had no problem removing them from the pan once they were baked.................