Keiko's Japanese Milky Madeleines

This is one of the few things I managed to bake in London... I only uncovered them while sorting thru my camera.

This is a very yummy cake - very fragrant and milky. The only deterring factor is that it requires several short shelf life ingredients like double cream & milk powder which can be quite wasteful to throw out the rest after 1 bake.


JAPANESE MILKY MADELEINES

What you need:
120g pastry flour (i use sponge flour)
20g corn flour
15g milk powder
1/2 tsp baking powder
15g honey
1 tbsp hot water
100g unsalted butter
50g double (heavy) cream
1 tsp vanilla extract
140g eggs (approx. 3 big eggs)
Pinch of salt
150g Japanese sugar or castor sugar (I used 100g)

Method

1. Preheat oven to 170 degree celsius. Sift together the flours, milk powder and baking powder. Combine honey and hot water in a small bowl.


2. Place butter, cream and vanilla in a bowl and heat over a double boiler until butter is melted. Set aside.


3. In another bowl, beat eggs and salt with a whisk. Add sugar, place the bowl over a double boiler and mix well.


4. 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.


5. Gently fold in flour, milk powder and baking powder mixture with a spatula. Add cream and butter mixture and fold until just incorporated.


6. Pipe/spoon batter into prepared baking cups. Bake for about 20-25 minutes until madeleines are light golden in colour. Cool on a wire rack.

Store in airtight container at room temp for up to 5 days or up to 1 month in the freezer. I made these when I had visitors over my place, so they were gone on the same day!

Pretty meimei said she loved these madelines!