Madeleine with matcha tea
The famous French biscuit «Madeleine» I have already cooked, it is very tasty and very tender, but all the time I want to try something new, experiment with new flavors. This time I cooked madeleines with matcha tea according to the recipe of the famous pastry chef Sadaharu Aohi. The cookies turn out tender and spongy, slightly reminiscent of a muffin, and matcha gives a light tint and amazing flavor of tea. By the way, matcha can be easily bought in specialized tea shops – it is a very fine powder of dark green color with an original aroma. It's not cheap, but experimenters will definitely love it!
Yes, I made a double batch at once, and I got about 45 pieces, which disappeared literally in a day.
And it's a very fine, dark-colored powder, but for those who like to experiment, it's a must-have.
Composition:
- egg – 1 pcs.
- sugar - 130 gr.
- honey - 50 gr.
- flour - 200 gr.
- leavening agent - 10 gr.
- matcha tea powder - 15 gr. (I used 10 gr.)
- milk - 70 gm .
- cream butter - 165g .
Cooking Madeleines with matcha tea:
In a bowl, sift together the flour, baking powder and matcha tea powder.
In a separate bowl, whisk together the eggs, sugar, and honey until the mixture increases in volume several times.
Then heat the mass in the microwave for a few seconds to warm it up. Do not overheat so that the mass does not stop into an omelet.
Pour the dry ingredients into the warm egg mixture and mix well, gradually adding the milk.
Then pour in the melted butter and stir again to fully incorporate it into the dough.
Heat the oven to 180 degrees.
Grease the madeleine molds well with butter and sprinkle with flour. (I only did this the first time, then I just dumped the dough into the mold and baked and it came off the mold perfectly). If you don't have special molds for madeleines, you can bake the cookies in cupcake molds, filling them one-third full.
Fill the prepared madeleine molds two-thirds full with dough and bake in the preheated oven for 6-10 minutes. It is easier to use a pastry bag to pipe the dough.
Fill the molds with one-third of the dough and bake for 6-10 minutes.
A properly baked cookie should have a nice slide (sail) on top and a shell mold pattern imprinted on the other side.
Take the hot cookies out of the molds and cool on a rack.
Before serving, you can sprinkle with powdered sugar.
Store in a tightly covered container for about 5 days.
Store in a tightly covered container for about 5 days.
Happy eating!
Be happy!
