Japanese Milky Madeleines 日式马德琳蛋糕
The recipe for these Asian tweaked Japanese Milky Madeleines was adapted from the cookbook of Okashi, ‘Sweet treats made with love’ and had received good reviews from many bloggers. The method is to bake the Madeleines in cupcake cases which is very convenient for those who don’t own a madeleine pan. I baked them in this madeleine shell shaped pan which I bought online (here) recently. I’m very satisfied with the end result. These shell shaped madeleines do look pretty. They are light, fragrant and buttery with a flavourful taste of milk and honey. Perfect for afternoon tea, paired with your favourite hot beverage.
Japanese Milky Madeleines 日式马德琳蛋糕
Prep time
Cook time
Total time
Author: Ann Low
Serves: 9-10 pieces
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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.
- Gently fold in flour mixture with a spatula. Add cream and butter mixture and fold until just incorporated.
- 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.
日式马德琳蛋糕
材料：大约9-10个
- 120克 底筋/中筋面粉
- 20克 玉米粉
- 15克 牛奶粉
- 1/2茶匙 发粉
- 15克 蜜糖
- 1汤匙 热水
- 100克 无盐牛油
- 50克 动物性鲜奶油
- 1茶匙 Vanilla香精
- 140克 全蛋 （我用两个70克全蛋）
- 盐少许
- 150克 细砂糖 （我用135克）
做法：
- 面粉，玉米粉及发粉过筛备用。蜜糖加入热水搅拌备用。
- 将牛油，鲜奶油及香精倒入小锅内，以隔水溶化法，搅拌致牛油溶化，搁旁待用。
- 把盐加入蛋里，用打蛋器打发，加入细砂糖，以隔水法打发。当蛋糊微温，转用打蛋机以快速度打致轻盈及逢松。改换中速，继续拌打1分钟。然后把蜜糖加入混合均匀。
- 用橡皮刮刀把粉类轻轻的拌入蛋糊里，最后加入以准备好的奶油。
- 把面糊舀入纸杯约8分满或马德林烤盘，送入预热烤箱170度烘烤约25分钟或呈金黄色即可。然后放在凉架上待凉，撒上糖粉或防潮糖粉即可享用。
- **用马德林烤盘的话，必须在烤盘里涂上牛油才舀入面糊。
- 马德林烤盘是这里买的。
I’m linking this post to the Little Thumbs Up event, theme for this month, May is ‘Milk’, organised by
Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
and hosted by Tze of Awayofmind Bakery House
This post is also linked with Cook-Your-Books #12 (May 2014)
organised by Joyce from Kitchen Flavours.
Ohhhhhhhhhh…. These r so cute and dainty
Hi Ann! These are such pretty and yummy Madeleines! I should give myself a treat and get a nice Madeleine pan 🙂
Hi Ann! I definitely prefer your madeleines in this shell pan than the traditional one which I reckon a bit too flat, I like chubby-looking madeleines better, just like my chubby girl, hahaha!
Hi Jessie, I like your chubby girl. She is so sweet and adorable 🙂
小小个的蛋糕 我也想要几个。
加了蜂蜜增添了香气。好赞哦
Joceline, 你也是有做过啊。中文食谱是跟你的。。。希望你不介意 🙂
Your pan does look different from the norm. Yummy looking cuties!
Lovely Madelines and I liked the mould too…the shape is so cute and pretty..
Hi Cecilia, Thank you 🙂
I just wrote comment but…I forgot to get recipe. This looks so perfect. I would love to make it soon.
Hi Nippon Nin, No problem, can get the recipe anytime 🙂
Hi Ann, your madeleine mould is so cute… looks like sea shells! Mine is slightly elongated one.
Hello Yen, So happy to see your first comment! You've tried this recipe before?
Indeed they are so lovely.. bet they are yummy too.
Hi Mel,Is quite similar to butter cake, quite yummy to me 🙂
漂亮!!看了心情大好!美丽星期一由这马德琳开始,谢谢你带来的喜悦:)
谢谢你的赞美!我昨天拍照的时候正下着大雨,天暗暗的。。。感觉拍出来的照片跟我的心情一样,很moody 😀
these looks so cute, love the mould!!
你的日式的玛德琳做的很美, 下次也要试试!
Yummy madeleine with the cute mould. Love it!
之前做过一次,还好有大肚子。哈哈哈~
Ann, the shape of the madeleine is so gorgeous! Is not the usual flat type. Lovely sea shells!!
Thanks for linkup with Little Thumbs Up!
Ann,我已自备咖啡了,跟我一起下午茶如何?
我常常很想做这个
可是又每次不自觉地冷落了它:(
The sea shell formed madeleines look so adorable and beautiful!
Ann, 日式的玛德琳会有肚脐眼吗?
我喜欢玛德琳这种小蛋糕。
你的贝壳烤模很好看。
哈哈哈。。。有啊。。不好意思露出来。:D
Ann, 我喜欢看这个贝壳形状玛德琳,很好看!日式玛德琳有机会一定试!谢谢分享!
这个模子我还没有入手,当我要买的时候,店家说没有了!!是不是天意,要来你家吃。。。哈哈!是借口~
These Madeleines look so beautiful!
Beautiful madeleine you have baked! well done!
Hi there, this is a nice recipe with lovely photographs. I am French and love baking madeleines!I already have so many moulds at home for baking madeleines but I love the one you used. I have checked the website and it seems it is only in Japanese. Is there another way to get the English version? I am currently based in Australia. Thank you for your feedback. Sandrine
Thank you very much Ann Low. Will check the link. Have a nice day! x
Hi Sandrine, Thank you for dropping by. The madeleine mold was bought from Taobao, China. I've looked at Aliexpress and found those in individual size.Hope you find this interest to you. http://www.aliexpress.com/item/wholesale-10pcs-free-shipping-cream-Madeleine-cake-mold-durable-die-cast-alu-bakeware-pudding-mini-shell/474160619.html?spm=2114.01020208.3.269.42HmVx&ws_ab_test=201407_2,201444_5_3_2_1_5_4,201409_4
Hi Ann
Beat eggs mixture till “light n fluffy” do u mean till ribbon stage?
Sorry, I m new to baking so trying to understand better how it should b like. Hope u don’t mind.
Thank u, Ann! ?
No problem Grace 🙂 Beat the egg mixture to ribbon stage will do.
看着很想吃,不过我似乎需要减肥了….
Can you advise is the weight gor the egg with shell or without shell? Thank you
Hi Shirlyn, Yes, weigh the egg together with the shell. Don’t have to be exact, approximately between 68 – 72g for each egg.
Hi Ann,I have been telling myself that I had to bake this for a long long long time but I have not bake this recipe yet! Ai ya… so shameful!!!I like yours baking in your shell baking pan 😀 These, I called the perfect Jap-French fusion treatsZoe
they look yummy!
看到这个贝壳模才想到我去年在南非买到一个然后就进去柜子收藏,至今没有动过哈哈。。。看来是时间拿出来亮相亮相。。先拿你几个美丽的贝壳吃过瘾 🙂
Hi Ann, may I know if the flour can be substitute with cake flour? Thank you.
Hi Mira, you can use plain flour or all purpose flour.
我很山龟,没有吃过马德琳,嘻嘻。。
these look wonderful love Japanese cakes
Hi Ann, these sea shell Madeleines are so lovely. Agreed with you that they are perfect for afternoon tea/coffee break. Enjoy!
Ann, these are so pretty, like real sea shells!
我来迟了,还有得吃吗?
You always make such beautiful food Ann. Too beautiful to eat. I just want to look at it. Love the shell shape of the Madeleine.
Very lovely madeleine ! So cute !
Lovely madeleines, Ann! And I like your shell-shaped mould.I have this book too and have not tried any recipes from it yet, coming soon, hopefully!Thanks for sharing with CYB!
Its similar to kue cubit in Bahasa Indonesia.. Thanks for the recipe , gonna try it soon
Hi Lanny Sari, Please let me know once you tried this recipe. Do you have a picture of this kue cubit?
Ann does anlene milk powder works?
Sure, is healthier too.
Ann does anlene milk powder works?
Sure, is healthier too.
Hi Ann, may I know if the flour can be substitute with cake flour? Thank you.
Hi Mira, you can use plain flour or all purpose flour.
Can you advise is the weight gor the egg with shell or without shell? Thank you
Hi Shirlyn, Yes, weigh the egg together with the shell. Don’t have to be exact, approximately between 68 – 72g for each egg.
Hi Ann
Beat eggs mixture till “light n fluffy” do u mean till ribbon stage?
Sorry, I m new to baking so trying to understand better how it should b like. Hope u don’t mind.
Thank u, Ann! ?
No problem Grace 🙂 Beat the egg mixture to ribbon stage will do.
看着很想吃，不过我似乎需要减肥了….
Hi there, this is a nice recipe with lovely photographs. I am French and love baking madeleines!
I already have so many moulds at home for baking madeleines but I love the one you used. I have checked the website and it seems it is only in Japanese. Is there another way to get the English version? I am currently based in Australia. Thank you for your feedback. Sandrine
Hi Sandrine, Thank you for dropping by. The madeleine mold was bought from Taobao, China. I've looked at Aliexpress and found those in individual size.
Hope you find this interest to you. http://www.aliexpress.com/item/wholesale-10pcs-free-shipping-cream-Madeleine-cake-mold-durable-die-cast-alu-bakeware-pudding-mini-shell/474160619.html?spm=2114.01020208.3.269.42HmVx&ws_ab_test=201407_2,201444_5_3_2_1_5_4,201409_4
Thank you very much Ann Low. Will check the link. Have a nice day! x
Its similar to kue cubit in Bahasa Indonesia.. Thanks for the recipe , gonna try it soon
Hi Lanny Sari, Please let me know once you tried this recipe. Do you have a picture of this kue cubit?
these look wonderful love Japanese cakes
Very lovely madeleine ! So cute !