Japanese Milky Madeleines

Sorry that I’ve not been going around leaving comments in your blogs. There’s something wrong with the browser which refuses to let me log into my google account. So now I’m back in old school IE which allows me to log into my blogger, but I’m still not allowed to post with my google account. ARRRGH.

This recipe has been popular with many home bakers, you can check them out at frozenwings, j3sskitch3n and TheSweetylicious. And I totally know why now haha. It’s tender and fluffy on the insides with a nice golden brown crust to boot. It’s very fragrant as well. It’s a really “safe” recipe which everyone will enjoy!

Japanese Milky Madeleines (adapted from Keiko Ishida’s Okashi)
makes 18 cakes

120g pastry flour
20g rice flour or corn flour
15g milk powder
1/2 tsp baking powder
15g honey
1 tbsp hot water
100g unsalted butter
50g double (heavy) cream (at least 45% milk fat)
140g eggs (about 3 eggs)
a pinch of salt
150g Japanese sugar( jo haku tou) or caster sugar

1.Preheat oven to 170°C. Sift together flours, milk powder and baking powder. Combine honey and hot water in a bowl.
2. Place butter, cream and vanilla in a heatproof bowl. Place over a pot of simmering water and heat, stirring until butter has melted. Set aside.
3. In another heatproof bowl, beat eggs and salt with a whisk until yolks break. dd sugar and place the bowl over a pot of simmering water and mix well. When egg mixture is warm, use an electric mixer to beat on high speed unti light and fluffy, about 5 mins. Reduce speed to medium and continue beating for abt 1 minute. Add honey and mix well.
4.Gently flod in flour mixture with a spatula. Add cream and butter mixture and fold until just incorporated.
5.Spoon batter into a piping bag and pipe into paper cups or greased madeleine pans. Bake for about 25mins until madeleines are light golden in colour . Cool on a wire rack . Store them in an airtight container at room temperature for up to 5 days.

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