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
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.