These simple better cakes are
a classic Western-influenced treat in Japan.
They are perfect for afternoon tea, paired with your favourite hot
beverage.
It was another Saturday afternoon that I was alone at home again. My hubby flew off to KL early in the morning
to attend his colleague’s wedding and the boys were in church.
I
wanted to bake something for boys to eat before they go church. So I decided to try out Okashi’s Japanese Milky
Madeleines.
This is a Japanese
version of Madeleines. It is lighter and
not so buttery like the French Madeleins and they’re baked in the paper cups
instead of shell shape mold.
The
cake is milky and has strong honey fragrant.
It’s more on the sweet side so I’ve reduced quite a bit of sugar. I think it can still be reduced a little bit
more if you’re not on the sweet side.
My
greatness fulfilment is hearing my 2 boys said, “Mum, the cakes are so
yummy. Can make some more?” and my reply was, "Sure! I'm happy to do it."
INGREDIENTS
120g Pastry flour or top flour
20g Rice flour or corn flour
15g Milk powder
½
tsp Baking powder
15g Honey
1
tbsp Hot water
100g Unsalted butter
50g Double (heavy) cream (45% fat)
1
tsp Vanilla extract
140g Eggs
1
pinch salt
150g Japanese sugar (jo haku tou) or
castor
sugar (I
reduced to 80g)
METHOD
(1)Preheat
oven to 170°C. Line a muffin tray with
paper cases. Sift together flours, milk
powder and baking powder. Combine honey
and hot water in a small bowl.
(2)Place
butter, cream and vanilla in a heatproof bowl.
Place over a pot of simmering water and heat, stirring until butter is
melted. Set aside.
(3)In
another 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 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.
(4)Gently
fold in flour mixture with a spatula. Add
cream and butter mixture and fold until just incorporated.
(5)Spoon
batter into a piping bag fitted with 1-cm piping tip. Pipe batter into the prepared baking tray (I skipped using piping bag. Instead I just used a spoon to spoon the batter into the
paper cases). Bake for about 25 minutes until madeleines
are light golden in colour. Cool on a
wire rack.
(6)Store
madeleines in an airtight container at room temperature for up to 5 days, or up
to 1 month in the freezer.
HAPPY BAKING!!
I’m
also contributing this recipe taken from Okashi, sweet treats made with Love by
Keiko Ishida to Cook-Your-Book it is linked to Cook-Your-Books #6 hosted by Kitchen Flavours.
Cook-Your-Books is all about cooking or baking from your many cookbooks or magazines that you have collected over the years. It’s time to get those books (or magazines) out of the shelves, and start to cook or bake.
Hi Amy,
ReplyDeleteYour madeleines looks very moist and soft. No wonder your they were gone real fast! I have not used Japanese sugar before, wondering if there is any difference at all with the regular caster sugar. Another winner recipe from this book!
Thanks for linking with CYB!
Hi Joyce, I didn't use the Japanese sugar, I used caster sugar instead.
ReplyDeleteI like CYB! :D
Hi Amy,
ReplyDeleteYour madeleines are prefectly bake.
Love how golden it looks!
Was wondering can I bake it in the shell mould?
mui
Thanks Mui Mui
DeleteI guess should be able to.
Usually people identify shell shape as French Madeleines and cupcake is Japanese :D
Hi Amy, I think these cakes looks yummy too! I have baked a few cakes from Okashi and so far love every one that I had tried.
ReplyDelete