Matcha Madeline
By HollieHoeger
Ingredients: butter,fine sugar,baking powder,low powder,pure milk,matcha powder,whole egg
Recipe Recommendations
- butter 60 grams
- low powder 60 grams
- fine sugar 60 grams
- whole egg one
- baking powder 2.5ML
- matcha powder 3 grams
- pure milk 12 grams
Steps for Matcha Madeline
1
Mix baking powder, low flour, and matcha powder well.
2
Place butter on a steamer to insulate the water from melting.
3
Butter has a low melting point, so stir while melting. When the butter is about to melt, take the butter bowl out of the steamer and melt it with the remaining heat. Be careful not to melt until the oil and water are separated.
4
Pour the beaten egg into the bowl.
5
Add fine sugar.
6
Stir well with a manual egg beater.
7
Add milk.
8
Continue to stir well.
9
Sieve in the mixed flour and stir well with an egg beater.
10
Batter that is stirred well with flour.
11
Pour in the still flowing butter solution.
12
Then stir evenly to form a batter, which is thicker and shiny. When you lift the egg beater, the batter will flow slowly in a line like this.
13
Seal the basin with plastic wrap and place it in the refrigerator for 1 hour.
14
Apply butter to Madeleine molds and set aside.
15
Remove the refrigerated batter and let it rest at room temperature for half an hour until the batter softens, to the extent that the batter can flow slowly when tilting the basin.
16
Put the softened batter into the decoration bag and use a large flat-mouthed spout.
17
Squeeze the batter into the mold and make it 80% full; after taking out of the refrigerator, the batter must be allowed to flow slowly before it can be used, so that the batter can be half-squeezed and half-flowed into the mold, and the surface of the batter will also be relatively flat. Only then will the baked shape be beautiful.
18
Place the mold in the oven at 190 degrees for 13-15 minutes. Finally, the high bulge in the middle of the cake can be baked.