
Classic Madeleine
Madeleine, a French mini patisserie sponge cake. This method is relatively easy, made of ingredients most households would commonly have. It's best eaten right out from the oven when it still holds crispy edges. Perfect with a cup of expresso!

Ingredient
Unsalted Butter 125g
2 Large Fresh Eggs (room temperature)
Fresh Milk 10g
Sugar 100g
Japanese Pastry Flour 125g
Baking Powder 1 Tsp
Sea Salt 1/2 Tsp

Method
In a saucepan, melt butter and set aside to cool
In a mixing bowl, sieve pastry flour, baking powder, salt, and gently whisk it to combine dry ingredients
In another mixing bowl, add eggs, milk, sugar and beat until frothy to form wet ingredients
Combine wet ingredients into dry ingredients and mix well with a spatula
Add in melted butter in 2 batches, ensure to mixed well before adding the next batch
Gently scoop batter into desired madeleine tin
Once the batter is scooped into the tin, place it in the fridge for at least 3 hours or overnight
Preheat oven at 200°C, using top and bottom heat mode
Bake at 190°C for 13-15 minutes or until golden brown
Bring it out from the oven, remove from the tin and cool it on a wire rack
Serve immediately, ENJOY!


Note
This recipe yields approx. 20 pieces of classic madeleine
Nishio Peacock is used as Japanese Pastry Flour, the product can be found at our shop, simply click "Order Form" to find out