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Matcha Madeleine
Thursday, 1 March 2012 | posted by Simply bakes


There is something about matcha that is really intriguing. It can be bitter, yet so rich and subtle at the same time. Ever since my first matcha latte at Starbucks, i couldn't stop thinking about it! Every donut, drink or dessert i order, it would definitely be matcha.:)
If you have noticed, i have been baking alot of simple and plain cakes recently. Most people would prefer layered cakes with cream filling and cake etc. I love them too, but sometimes just a simple soft banana muffin or madeleine with a cup of warm milk in the morning can make me happy for the rest of the day. 


This madeleine is really fragant, soft, moist, and rich. The matcha flavour is also noticeable. I find that when they are freshly baked, they are incredibly soft and fluffy but the vanilla flavour was more pronounced than matcha. After storing in an airtight container overnight, they became more moist and the matcha flavour really comes out:) 


These madeleines posses more of a big general hump rather than a distinct little hump at the back of cake. Overall, my sisters really liked this Madeleine recipe and i am very pleased with what i have done:) Madeleines are best eaten on the day itself but i would prefer them one day after cause of the stronger matcha flavour. However, homebaked goods do not keep for long so i would store them in the refrigerator. The madeleines will harden in the fridge due to the butter content in them. When you want to eat it, bring it out to thaw for a little at room temperature and it will be soft and fluffy again:D



Madeleines
(makes 30 petite madeleines)
2/3 cup sugar 
3 eggs - room temperature
1 teaspoon pure vanilla extract
1 stick unsalted butter (1/4 pound) 
1 cup all purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1 tbsp matcha powder
1/4 teaspoon kosher salt
confectioners' sugar for dusting
madeleine pan
Preheat the oven to 350 degrees.  Butter and flour the madeleine pans.  In a mixer with the paddle attachment, mix together the sugar, eggs and vanilla for about 4 minutes. Meanwhile melt the butter and let it cool a bit so that it doesn't scramble your eggs when added to the bowl. Add the melted butter and mix well in the mixer.  In a separate bowl mix together by hand the flour, cornstarch, baking powder and salt.  Add the flour mixture to the batter and mix well with a rubber spatula.
Spoon the batter into the pans with a large soup spoon.  Don't fill them up to the top only about 3/4 the way full.  Bake for about 8 minutes (especially if you have nonstick madeleine pans) and up to 10 minutes.  You want them to be lightly golden.  Turn them out to a parchment lined lined cookie sheet to cool.  You may dust them with powdered sugar if desired.


With Love, Simply Bakes

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IAmABaker
I am a 16 year old living in Singapore. This blog is to document my entire baking endeavor and to share with you guys out there recipes and my baking experience. Feel free to ask me any questions, just click 'comment' below each post. Looking forward to the holidays!

Love, SimplyBakes

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