also made JAPANESE MILKY MADELEINE adapted from keiko's OKASHI (: my bro asked me to bake something for him to bring to work to thank his colleagues for coming to my nephew's full month celebration. so i baked this (: and also, choc madeleine which i forgot to snap a photo of it. yes, is MADELEINE! i bought the pan!! soooo HAPPY!! (: (: anyway, those jap milky madeleine are really extremely yummy! however, despite reducing the sugar level, my mum found it a bit on the sweet side. so, i'll reduce bit more next time (:
MUST TRY IT!! (:
JAPANESE MILKY MADELEINES
120g Pastry flour
15g Milk powder
1/2 tsp baking powder
100g unsalted butter
50g heavy cream (at least 45% milk fat)
1 tsp vanilla extract
1 tbsp hot water
140g eggs (approx 1 big egg)
a pinch of salt
Jap sugar or castor sugar
- Preheat oven to 170 degree C.
- Sift (A) together
- Combine (C) together in a small bowl
- Place (B) in a bowl and heat over a double boiler until butter is melted. Set aside
- In another bowl, beat eggs and salt with a whisk. Add sugar, place the bowl over a double boiler and mix weel.
- When egg mixture is warm, use 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 sifted ingredients in (A) with a spatula. Add in cream and butter mixture and fold until just incorporated.
- Pipe batter into prepared cups. Bake for about 25 mins until madeleines are light golden in colour. Cool on wire rack.
- Store in airtight container at room temp for up to 5 days or up to 1 month in the freezer.
i've more cookies and pineapple tarts to bake! and need to get rid of those egg whites! sent pei hwa 2 of those good recipes that i like, besides macarons which could get rid of egg whites really fast. if you have keiko's book, they are DACQUOISE and FINANCIERS. hope that helps (:
sorry, i'll be busy in the kitchen again. shall blog again soon. HAPPY CHINESE NEW YEAR! (: (: