It's a wonder why there isn't a higher rate of heart disease in France than there is in the US. Perhaps it's our lacking embrace of saturated fat from animal products such as dairy, cheese, butter fat, etc. There is really no reason why these little cakes are so pricey at coffee shops like Starbucks. You're literally eating just a tablespoon of cake batter. So anyways.. onto the recipe. Oh, and one other thing, when using AP flour, if you use unbleached/unbromated flour the cakes will be darker than when using "white" flour.
Ingredients
1/2 c unsalted butter (1 stick or 4 oz or 113 g)
2 large eggs, at room temperature
1 tbsp whole milk
1 c all purpose flour (120 g)
2/3 c organic granulated sugar (133 g)
1 tbsp powdered sugar, plus more for dusting
1 tbsp matcha green tea powder
1 tsp baking powder
pinch of sea salt
Directions
0. Prepare the Madeleine pan(s) with butter and a dusting of flour. Set aside.
1. Melt the butter. Set aside and let cool to room temperature.
2. In a bowl, sift together flour, sugar, matcha powder, powdered sugar, baking powder and sea salt.
3. In a separate bowl, whisk together milk and eggs.
4. Gradually add the flour mixture to the milk/egg mixture and fold in with a spatula. Let the batter rest for at least an hour.
Preheat oven to 375 F (190 C).
5. Bake for 10-12 minutes.Remove from oven and let cool. Gently remove madeleines to a rack.
At this point after the cakes have cooled to room temperature, you could dust them with powdered sugar and eat.
Showing posts with label green tea. Show all posts
Showing posts with label green tea. Show all posts
Kitchen Notes: Matcha Swiss Roll
This was my second time making a dessert in the "Swiss Roll" style; meaning it's a soft, sponge-like bread with a sweet cream-based filling. The pumpkin roll with candied ginger came out pretty good and well-liked by TDay2015 eaters.
There were several things that went terribly wrong but I didn't scrap the recipe and start over:
There were several things that went terribly wrong but I didn't scrap the recipe and start over:
- The sponge batter came out extremely dense; thick like a gorilla glue heavy; it also didn't cook all the way through in the oven and perhaps I didn't spread it out thick enough on the baking sheet because...
- Before folding in the egg whites, the sponge batter wasn't liquid at all.
- When it came to the rolling the sponge up to cool down in a linen kitchen towel, it stuck to the towel - ugh. In fact, when I tried to unroll the sponge to put in the filling... the sponge broke in several pieces because it was sticking to the towel.
- And, not wanting to cut my losses, I produced an extremely unappetizing but edible dessert
- Definitely a #failed #kitchenexperiment
I subbed two ingredients: almond milk for regular cow's whole milk; and 3/4 c AP flour plus 1 tbsp cornstarch sifted together for cake flour.
Green Tea Pound Cake
This recipe comes from the book Perfect Cakes by Chef Nick Malgieri. I made a few adjustments to the recipe, not much, but don't go broke buying matcha green tea powder when you can make it yourself using ordinary loose leaf green tea. Because I didn't use the bright green-colored matcha tea powder and used unbleached all-purpose flour, the cake itself had a green tea flavor and had a muddy-green color when I took it out of the oven. I also overfilled the loaf pan (the cake does rise by double its volume) and baked the cake for 15 minutes longer that what the original recipe calls for.
You don't need to buy the expensive matcha green tea powder for this recipe. If you have an electric coffee grinder, you can certainly make your own with any type of dried green tea. I used a combination of good quality green tea bags plus some Longjing loose leaf tea. The green tea powder that anyone can make is called konacha, or "powder tea". Since this is for a bread-based dessert, you don't need to get the green tea as finely milled as you can with a coffee grinder, as you might with a mochi or green tea ice cream recipe.
Ingredients
2 c unbleached all-purpose flour
2 tbsp green tea powder
2 tsp baking powder
2 sticks unsalted butter, diced
1 1/2 c powdered sugar
5 large eggs, separated
a pinch of salt
Directions
Preheat oven to 325 degrees F. Butter and line a 9" x 5" x 3" loaf pan with parchment paper.
1. Separate the eggs into yolks and whites. A small bowl for the yolks, and a 5-qt mixing bowl for the whites.
2. In a large bowl, sift together flour, tea powder, baking powder, and powdered sugar. Cut in butter with a pastry blender (or toss in all these ingredients in step 1 into a food processor and pulse until crumbs form). Gently fold in one egg yolk at a time with a rubber spatula.
3. Add the pinch of salt to the egg whites and beat with a balloon whisk (or use an electric mixer with a balloon whisk attachment) until medium peaks form. When you lift the whisk out of the eggs, the foam should mostly hold its shape and be white and opaque in color.
4. Gently fold the egg whites into the flour mixture until no white streaks remain.
5. Fill a prepared loaf pan with the batter half way, the cake will rise and double in volume. Bake for 50 minutes, or until a skewer comes out clean. Let it cool for 10 minutes in the pan on a rack before slicing.
You don't need to buy the expensive matcha green tea powder for this recipe. If you have an electric coffee grinder, you can certainly make your own with any type of dried green tea. I used a combination of good quality green tea bags plus some Longjing loose leaf tea. The green tea powder that anyone can make is called konacha, or "powder tea". Since this is for a bread-based dessert, you don't need to get the green tea as finely milled as you can with a coffee grinder, as you might with a mochi or green tea ice cream recipe.
Makes 1 loaf (9" x 5" x 3")
Ingredients
2 c unbleached all-purpose flour
2 tbsp green tea powder
2 tsp baking powder
2 sticks unsalted butter, diced
1 1/2 c powdered sugar
5 large eggs, separated
a pinch of salt
Directions
Preheat oven to 325 degrees F. Butter and line a 9" x 5" x 3" loaf pan with parchment paper.
1. Separate the eggs into yolks and whites. A small bowl for the yolks, and a 5-qt mixing bowl for the whites.
2. In a large bowl, sift together flour, tea powder, baking powder, and powdered sugar. Cut in butter with a pastry blender (or toss in all these ingredients in step 1 into a food processor and pulse until crumbs form). Gently fold in one egg yolk at a time with a rubber spatula.
3. Add the pinch of salt to the egg whites and beat with a balloon whisk (or use an electric mixer with a balloon whisk attachment) until medium peaks form. When you lift the whisk out of the eggs, the foam should mostly hold its shape and be white and opaque in color.
4. Gently fold the egg whites into the flour mixture until no white streaks remain.
5. Fill a prepared loaf pan with the batter half way, the cake will rise and double in volume. Bake for 50 minutes, or until a skewer comes out clean. Let it cool for 10 minutes in the pan on a rack before slicing.
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