Thursday, February 24, 2011

my baking diary #23 green tea and chocolate madeleines

its not often that i get to bake on a weekday... not that i am tired from work, but because of my inquisitve niece, YX... with her around, the time i need for preparation or baking can be doubled! coz mum is not feeling well, so sis brought YX home so mum can rest better...

since i googled for a couple of madeleine recipes, now's the best time to try the madeleine pan i got from daiso!

this madeleine recipe is from Cusine Paradise, which i thought was relatively simple as i have the required ingredients at home...

but though i followed the recipe and instructions exactly, i am not sure why the shell-side of the madeleines do not have a smooth finish compare to the back of the madeleines... and i thought madeleines are supposed to have the 'hump' on their back?

as i only had one madeleine mould, i had to bake mine in a few batches... i noticed that madeleines from the last two batches have a slight 'hump' compared to the first two batches... it could be due to leaving the batter to sit while baking, and hence, the 'hump' can be developed coz i noticed for certain recipes, the batter is supposed to be left aside for a couple of hours or even overnight before baking to achieve the 'hump'.
but overall, i find the texture of these small cakes rather soft and nice... mum like it too and even took one before she took her medicine (coz her med is to be taken after food)... and she even asked to set aside a couple for YX to bring to childcare tomorrow...

i am going to try out the other madeleines recipes i googled... but if you want something simple, you should give this a try!



45ml melted butter
45gms plain flour
3/4 tsp of green tea powder or cocoa powder
40gms caster sugar
1 medium egg
1/2 tsp baking powder
some chocolate chips (for the chocolate madeleines, but you can put them in the green tea ones too)

(this is a half recipe - i did one lot for green tea, and one lot for chocolate)

1. Preheat oven to 180C and grease the madeleine pan with some melted butter
2. Sieve the flour, green tea powder (or cocoa powder) and baking powder and set aside (i did not sieve these, hence, there are some tiny lumps in my madeleines :( )
3. Mix the egg and sugar together till pale and thicken
4. Mix in the flour mixture in two or three batches, then slowly add in the melted butter and stir till well combined (mixture should be thick and gluey, and not too runny)
5. Spoon the mixture to fill the pan to 3/4 full and top with some chocolate chips (you can top some azuki beans for the green tea ones, but i omit this)
6. Bake for 10 - 15 mins, depending on the size of your madeleines. The madeleines are ready when it spring back whe lightly pressed, or insert a skewer and it comes out clean. 
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11 comments:

  1. The SweetyliciousFebruary 24, 2011 at 11:25 PM

    still, is very nicely baked (: the main feature is the hump. got to fridge it to get beautiful hump on it. i experiment it before and you'll be thrill to see the hump just like macaron with feet X)))

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  2. love melody, love bakingFebruary 24, 2011 at 11:39 PM

    thanks Jasmine! i understand the feeling.. when i saw the hump on my 3rd batch of madeleines, i was very happy and excited.. though it went down slightly after it cooled down (and i din take pictures of that)... will try out the other recipe which requires chilling it overnight and see how it turns out!

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  3. ann lowFebruary 25, 2011 at 12:13 AM

    I got the molds from Daiso months ago and still not started to make madeleine yet. Will definitely to bake some soon.
    Do you use double action baking powder in this recipe, maybe it helps.

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  4. CaThYFebruary 25, 2011 at 7:33 AM

    Yummy looking madeleines! *slurp* ;)

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  5. love melody, love bakingFebruary 25, 2011 at 8:20 AM

    Hi Ann, time to start using the moulds ya! I only bought 1 which now I think it's not enough! I did use the double action baking powder coz I only hv tat... To get nicely shaped madeleines, fill the mould just full before it reaches the rim. My 1st batch was filled right to the top and ended up with a crispy edge after baking..

    Thanks Cathy! Actually I nv tasted madeleines before thou my colleagues bought it to the office before. Not sure if I got the texture right but I do like how mine taste right out from the oven!

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  6. Joyce @ Chunky CookyFebruary 25, 2011 at 9:14 AM

    Looks very soft and delicious ! Must be tasting good !

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  7. love melody, love bakingFebruary 25, 2011 at 10:19 AM

    Hiya Joyce! So far good comments from my colleagues with the limited pieces i bought to the office...

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  8. AnonymousFebruary 25, 2011 at 10:42 AM

    hello! came across your blof from Jasmine (the sweet delicious)'s and thought I'd pop by to say hi!

    Your "hunch" is right. Madeleine batter needs to be rested in the fridge for a couple of hours for the madeleines to produce its characteristic hump. Try it again and I'm sure you'd fare better! :)

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  9. love melody, love bakingFebruary 25, 2011 at 11:05 AM

    thx for dropping by, travellinggfoodies! I will try it again soon, and hopefully will get a better 'hump'... :)

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  10. Cuisine ParadiseMarch 18, 2011 at 3:53 PM

    Yuppp Anncoo is right. "double action baking powde" will help to achieve the hump. Mine was omit cos i don't like the hump hahaha... and i used silicon mould instead of metal for this.. mb that's y i got the visible mould marks.

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  11. love melody, love bakingMarch 18, 2011 at 4:09 PM

    Thanks Ellena! I bought the silicon mould (the normal size and the mini ones!) recently, so am going to try it out soon!

    ReplyDelete

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