Receta 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
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.
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）
150克 细砂糖 （我用135克）
换去中速，继续拌打1分钟。然后把蜜糖加入混合均匀。
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。