For a while, I have been thinking about baking some nice goodies from Okashi but just haven't set my mind and lazy ass to do it. Haha. Not sure about you but I do need to have inspiration for baking or cooking.
Well, yeah having said so much, I set my eyes on these pretty beauties - Japanese milky madeleines. These simple but yet awesome tasting beauties.
Recipe adapted from Okashi by Keiko Ishida
113g cake flour**
20g corn flour
15g milk powder
1/2 tsp baking powder
1 tbsp hot water
100g unsalted butter
50g heavy cream (45% fat)
1 tsp vanilla extract or 1/3 vanilla pod
140g eggs (2.5)
a pinch of salt
150g caster sugar
- Preheat oven to 170 degrees celsius. Line your muffin tray with paper cases.
- Sift cake flour, corn flour, milk powder and baking powder.
- Combine honey and hot water into a small bowl.
- Place butter, cream and vanilla in a heatproof bowl. Using the double boiler method, place over a pot of simmering water and heat, stirring until butter is melted. Set aside.
- In a heatproof bowl, beat eggs and salt with a whisk. Add sugar and place the bowl over a pot of simmering water and mix well. When the 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 piping bag and pipe batter into the paper cases or just follow my lazy way of pouring into the measuring jug. Bake for about 25 minutes until madeleines are light golden in colour. Cool on wire rack.
- Store madeleines in an airtight container at room temperature for up to 5 days or up to 1 month in the freezer.