Madeleines, while delicious, tend to dry out quickly. To enhance their texture, this recipe incorporates oil and milk, keeping them moist for days. Using high-quality matcha is crucial, as too much can overpower the taste. The preparation involves melting butter, whisking it with oil, milk, and matcha; mixing with eggs, sugar, and flour; and refrigerating the batter before baking. This ensures a soft and flavorful result. Special attention is given to greasing the molds properly for perfect madeleines.
Delicate, shell-shaped madeleines are always irresistible, but their charm fades quickly, because these little cakes tend to dry out within hours.
To counter that, I've taken an untraditional turn by incorporating a little oil and milk to keep them soft and spongy for a couple of days.
Matcha, the finely ground green tea powder, comes in a range of grades; use the best you can afford, but don't be tempted to add more for the appealing colour.
Melt the butter in a small saucepan on a low heat. Take off the heat, whisk in the oil, milk and matcha, then set aside to cool.
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