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HELLO! It's been a while and here's an update on what I baked today - Lemon & Matcha Madeleines! Madeleines are French traditional small sponge cake with shell-like shape. Usually it is sprinkled with icing sugar or coated with glaze after it has been baked & cooled. However, the ones I baked today has none of it cos I ran out of icing sugar. I did attempt to purchase icing sugar at NTUC but they ran out of stock. I also tried to go to Red Man (aka Phoon Huat) but cos of the current circuit breaker in place, customers need to register first & the waiting time is 2 hours. I guess I'm unable to use icing sugar during this period 😅 But okay, actually it can do without icing sugar & glaze too. It tastes just as good! So, anyway I adapted the recipe from youtube: https://www.youtube.com/watch?v=8oOHooJl3NM This is a lemon madeleine recipe but I also made the matcha one based on this recipe. Also, since this recipe can only make around 6-8 madeleines, I actually doubled the amount of ingredients for the lemon madeleines while keeping the amount the same for the matcha ones. In the end, I made a total of 24 madeleines (16 lemon, 8 matcha). I shall now post the recipe below (this is if you want to make ard 6-8 madeleines only; otherwise you can also double or even triple the amount of ingredients if you want):
Ingredients (lemon madeleine)
Lemon zest from 1/2 lemon
some lemon juice (this was actually not in the original recipe but I figured it would make the lemon taste stronger so I added some lemon juice in)
50g of melted butter
1 egg
40g of sugar
50g of cake flour
2g of baking powder
Methods
1. Melt the butter & let it cool. From the recipe, the butter has to be cooled because hot butter will be pre-activated with baking powder and it will cause the batter to not bake beautifully. Madeleines should 'swell' up when baked.
2. Mix the lemon zest & lemon juice into the melted butter. Mix well.
3. In another bowl, break the egg and mix the whites & yolks evenly. After which, mix with sugar evenly.
4. Then, sift in the cake flour and baking powder. Mix evenly.
5. Add the melted butter and mix until the mixture is smooth.
6. Refrigerate for 30 minutes (for me, I actually refrigerated it for an hour because I actually watched other videos that stated the dough should be refrigerated for around 1-3 hours or even overnight. Hence, I figured 1 hour would be a safe choice).
7. Pour the mixture into a piping bag.
8. Apply melted butter to the madeleine pan.
9. Fill 80-90% of each frame on the pan with the mixture using the piping bag. Please make sure the hole of the piping bag isn't too big cos you wouldn't want the mixture to flow out too much & too quickly and end up overflowing the frames of the pan.
10. Bake it in a preheated oven (170-180 ℃ / 338-356 ℉) for around 12-15mins.
11. Let it cool before serving.
Ingredients (matcha madeleine)
50g of melted butter
1 egg
40g of sugar
50g of cake flour
5g of matcha powder
2g of baking powder
Methods
1. Melt the butter & let it cool. From the recipe, the butter has to be cooled because hot butter will be pre-activated with baking powder and it will cause the batter to not bake beautifully. Madeleines should 'swell' up when baked.
2. In another bowl, break the egg and mix the whites & yolks evenly. After which, mix with sugar evenly.
3. Then, sift in the cake flour, matcha powder and baking powder. Mix evenly.
4. Add the melted butter and mix until the mixture is smooth.
5. Refrigerate for 30 minutes (for me, I actually refrigerated it for an hour because I actually watched other videos that stated the mixture should be refrigerated for around 1-3 hours or even overnight. Hence, I figured 1 hour would be a safe choice).
6. Pour the dough into a piping bag.
7. Apply melted butter to the madeleine pan.
8. Fill 80-90% of each frame on the pan with the mixture using the piping bag. Please make sure the hole of the piping bag isn't too big cos you wouldn't want the mixture to flow out too much & too quickly and end up overflowing the frames of the pan.
9. Bake it in a preheated oven (170-180 ℃ / 338-356 ℉) for around 12-15mins.
10. Let it cool before serving.
The first batch of the lemon madeleine mixture. This is how it looks like after it is piped onto the pan. Make sure it is 80-90% filled, because it will expand in the oven due to the baking powder.
Tada! Can you see the swelling of each madeleine?
This is the next batch (both lemon & matcha madeleines).
TADA! YUMS 😋
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