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.
3.5.3226
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.