Japanese Milky Madeleines 日式马德琳蛋糕
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Serves: 9-10 pieces
  • 120g Cake flour/Plain flour
  • 20g Corn flour
  • 15g Milk powder
  • ½tsp Baking powder
  • 15g Honey
  • 1tbsp Hot water
  • 100g Butter (unsalted)
  • 50g Whipping cream
  • 1 tsp Vanilla extract
  • 140g Eggs (used 70g egg x 2)
  • a pinch of salt
  • 150g Fine sugar (used 135g)
  1. Preheat oven to 170C. Line a muffin tray with paper cases or just greased the madeleine pan with butter. Sift together flours, milk powder and baking. Combine honey and hot water in a small bowl.
  2. Place butter, cream and vanilla in a heatproof bowl. Place over a pot of simmering water and heat, stirring until butter is melted. Set aside.
  3. In another heatproof bowl, beat eggs and salt with a whisk. Add sugar and place the bowl a pot of simmering water and mix well. When egg mixture is warm, use an electric mixer to beat on high speed until light and fluffy. Reduce speed to medium and continue beating for about 1 minute. Add honey and mix well.
  4. Gently fold in flour mixture with a spatula. Add cream and butter mixture and fold until just incorporated.
  5. Spoon batter into a piping bag fitted with a 1 cm piping tip. Pipe batter into prepared baking tray. Bake for about 25 minutes until madeleines are light golden in colour. Cool on a wire rack and dust with some icing sugar or snow powder.
Recipe by Anncoo Journal at https://www.anncoojournal.com/japanese-milky-madeleines/