Matcha Madeleine Recipe
Madeleine is not a cookie. It is the cookie's size French cake. The matcha madeleines give us a unique aroma of matcha, and it balances up with the aroma of sweet butter. My first batch of baked madeleines were finish up soon after they come out from the oven, so as the second batch's. "I have never tasted such a tempting madeleine from any bakeries." My hubby said. "So which do you want for tomorrow's dessert? Chocolate madeleine or lemon madeleine?" I asked. “Match madeleine.” He replied.
Ingredients：
（Portion: 24pcs）
Cake flour 90g
Matcha powder 5g
Baking powder 2g
Salt 1/3 tsp
Sweet butter 60g
Whipping cream 30g
Fresh milk10g
Eggs 2pcs（~120g）
Sugar 60g
Melted sweet butter to grease the mold
Method:
1. Let the sweet butter and eggs stand at room temperature.
2. Grease a layer of sweet butter on the madeleine mold evenly with a brush.
3. Sieve the cake flour, matcha powder, baking powder and salt.
4. Heat up the sweet butter, whipping cream and fresh milk with with microwave for a minute.
4. Heat up the sweet butter, whipping cream and fresh milk with with microwave for a minute.
5. Beat the egg yolks and egg whites in a mixing bowl. Then add the sugar.
6. Beat them together until silky. Add the flour from step (3), mix quickly and evenly.
7. Put the sweet butter, fresh milk and whipping cream from step (4) to the batter from step (6), mix well, cover up the bowl with plastic wrap, chill the batter in the fridge.
8. After an hour, get the batter out from the fridge, wait a while till it slightly soften, use teaspoon to scoop out 2 teaspoon each to fill up the mold.
9. Preheat the oven to 160°C and bake for 12minutes.
10. Use a butter knife to remove the madeleines from the mold and ready to serve!
p/s: What is the characteristic of traditional madeleine?——It has a tummy! How to achieve that effect? Cool down the batter in fridge is a key step before bake it.
6. Beat them together until silky. Add the flour from step (3), mix quickly and evenly.
7. Put the sweet butter, fresh milk and whipping cream from step (4) to the batter from step (6), mix well, cover up the bowl with plastic wrap, chill the batter in the fridge.
8. After an hour, get the batter out from the fridge, wait a while till it slightly soften, use teaspoon to scoop out 2 teaspoon each to fill up the mold.
9. Preheat the oven to 160°C and bake for 12minutes.
10. Use a butter knife to remove the madeleines from the mold and ready to serve!
p/s: What is the characteristic of traditional madeleine?——It has a tummy! How to achieve that effect? Cool down the batter in fridge is a key step before bake it.
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