Thursday, August 16, 2012
Japanese Milky Madeleines
Recipe from "Okashi sweet treats made with love" by Akeiko Ishida
pastry flour 120 g ( I uesd cake flour)
rice flour or corn flour 20 g (I used corn flour)
milk powder 15 g
baking powder 1/2 tsp
honey 15 g
hot water 1 tbsp
unsalt butter 100 g
heavy cream 50 g
vanilla extract 1 tsp
eggs 140 g(about 3 eggs)
a pinch of salt
fine sugar 150 g
1 Grease and flour madeleine mold or muffin pan.
Preheat oven to 170 C or 335 F.Sift together flours baking powder and milk powder.
Combine water and honey in a small bowl.
2 Place butter cream and vanilla in a bowl and heat over a double boiler until butter is melted. Set aside
3 In another bowl, beat the eggs and salt with a whisk. Add sugar, place the bowl over the double boiler and mix well.
4 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.
5 Gently fold in flour , milk powder and baking powder mixture with a spatula.
Add cream and butter mixture and fold until just incorporated
6 Pipe batter into prepare mold. Bake for about 20-25 minutes until madeleines are light and golden in color.Cool on a wire rack.