Green Tea Madeleines

Green Tea Madeleines

Ingredients:

1/2 stick (4 tbsp) unsalted Butter, melted and cooled

1/3 cup White Sugar

1/2 cup All-purpose Flour, sifted

a pinch of Salt

1/2 tsp Baking Powder

1/2 tbsp Green Tea Powder (Matcha)

1 large fresh Egg (at room temperature)

1/2 tbsp Low-fat Milk (at room temperature)

1 tbsp Sugar Powder, for dusting *optional

1 tbsp unsalted, melted (for coating the pans)

1 tbsp All-purpose Flour (for dusting the pans)

Tool:

Shell-shaped Madeleine Pans

Instructions:

In a medium bowl, add-in the flour, baking powder, sugar, a pinch of salt, and green tea powder. Mix with a wire whisk to combine. Set aside.

In another bowl, combine the egg (room temperature) and milk; whisk until frothy.

(*Room temperature eggs expand in volume when beaten.)




Add the egg mixture into the flour mixture. Stir until combined with a rubber spatula.




Then add the cooled melted butter, and mix until combined. Do not over-mix!

Cover the bowl with a cling wrap and place in the fridge for at least 6 hours or overnight.

(*Resting the batter in the fridge makes all the difference, so don't skip this step. It helps to create the madeleine bump to form.)

 


Preheat the oven to 190°C.

Brush a generous amount of melted butter with a pastry brush in the molds of the madeleine pans; and lightly dust flour over the molds with a fine mesh strainer.

Pull the bowl of batter out from the fridge, and fill each mold in the madeleine pan with a spoonful of 
batter. *Do not overfill; no need to smooth them out in the molds, as they will just melt when baking.


Bake in the preheated oven for 10 minutes, or until the madeleines’ edges turns slightly golden, and the tops spring back when touched.

Remove the madeleine pans from the oven, and let cool for 3 minutes.

Gently remove the madeleines from the molds with a fork, and place them onto a rack to cool.

Dust the tops with powdered sugar, and serve slightly warm or at room temperature.

Happy Baking!!

Note:

Madeleines are great paired with tea or coffee.

Matcha Mushi Pan 抹茶蒸しパン (Green Tea Steamed Cake)

This is a light, fluffy, and soft steamed bread; but is more cake-like, with a hint of green tea.

It is good for breakfast, or as an afternoon snack.

Matcha Mushi Pan 抹茶蒸しパン (Green Tea Steamed Cake)

Ingredients:

1 large egg
1 tbsp canola oil
1 tbsp honey
3 tbsp plain regular yogurt
1 1/2 tbsp sugar
1/2 cup all-purpose flour
1 tsp baking powder
1 tsp green tea powder (matcha powder)

Instructions:
Prepare the ramekins. Place cupcake liners in each ramekins.
Prepare the steamer pan. Place the ramekins in the steamer pan. Pour water in the steamer pan, halfway up the sides of the ramekins; then remove the ramekins.
Cover the steamer lid with a cheese cloth to prevent water from dropping unto the steamed cakes later when steaming.
Cover the steamer pan with the lid, and slowly bring water to a boil.

In a large bowl, beat egg with a wire whisk until frothy.
Add-in oil and whisk well.
Add-in the honey and yogurt, mix well.
Add-in sugar, mix thoroughly until well-dissolved.
Sift-in flour, baking powder, and green tea powder in the egg mixture, fold until well combined.

Place a cupcake liner in ramekins. Divide and pour the mixture into the ramekins.

Gently place the ramekins inside the steamer pan. (Be very careful not to scald yourself with the steam!) Cover with the lid and steam over medium heat for 12-15 minutes.

Turn off the heat, and remove the ramekins carefully from the steamer pan immediately.
Remove the steamed cakes from the ramekins, and allow them cool in room temperature on a wire rack. Serve warm.

Happy Eating!!