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Japanese Milky Madeleines 日式马德琳蛋糕

Thursday, June 19, 2014 19:22

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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

Ingredients: makes 9 – 10

120g Plain flour

20g Corn flour

15g Milk powder

1/2tsp 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)

Method:

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.

~~~~~~~~~~~~

日式马德琳蛋糕

材料：大约9-10个

120克底筋面粉

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：

把面粉，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，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。
换去中速，继续拌打1分钟。然后把蜜糖加入混合均匀。
用橡皮刮刀吧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，送入预热烤箱170度烘烤约25分钟或呈金黄色即可。**用马德林烤盘的话，必须在烤盘里涂上牛油才舀入面糊。

**玛德琳蛋糕（贝壳蛋糕）原自法国风味的小甜点，松软美味，简单易做。添加了奶粉和蜜糖却有另一番风味。

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.

Source: http://www.anncoojournal.com/2014/05/japanese-milky-madeleines.html

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