Recently I purchased cans of premium tea powder from Matchaya and the first thing I made with the teas were these madeleines. I’ve always love madeleines as it is simple to make and is easy to incorporate all kinds of tea flavors. Hojicha is my favorite. Simply love the warm toasty flavor of the tea.
Be sure to use pure ground hojicha in this recipe. Tea leaves will not produce the right flavor intensity. Hojicha may not be easily available in some areas. If you can’t find it, just use matcha which I believe would be more easily available. I used this recipe to make the matcha flavor and it turns out to be very good too. Dust lightly with powdered sugar and enjoy slowly with your favorite cup of tea. Simple pleasures…
A few notes on the recipe.
- I greased the madeleine pan with fingers. The best tool.
- Refrigerate your prepared pan until ready to use. This will prevent over-browning.
- Ensure all your ingredients are at room temperature.
- I find chilling the batter overnight in the fridge works best in achieving that classic dome. If time constraint, chill for a minimum of 2 hours (with lesser expectation on the outcome).
- Ensure your oven temperature is at the 190 degree before putting the pan in. I used an oven thermometer. You can get it from Phoon Huat.
- 115 grams unsalted butter, plus more for greasing the pan
- 100 grams granulated sugar
- 120 grams all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 1 tablespoon pure hojicha powder
- 2 eggs
- 1 tablespoon unsweetened soy milk
Grease the madeleine pan and coat lightly with flour. Place pan in refrigerator until ready to use.
Melt butter in a small pan over low heat. Set aside. Combine sugar, flour, baking powder, salt and hojicha in a medium bowl and sift into another bowl. Combine well. Crack eggs into the mixing bowl and beat with the whisk attachment on medium speed until triple in volume. About 3 to 5 minutes. Add dry mix and soy milk. Mix on low speed until just combine. About 15 seconds. Remove bowl from mixer and add cooled melted butter in 3 additions. Using spatula, fold until just combine after each addition. Do not over mix. Pour batter into an airtight container and cover the top with cling wrap. Cover lid and store in refrigerator for minimum of 2 hours, preferably overnight.
When ready to bake, set oven temperature to 190 degrees. Scoop batter into prepared pan. I used a small ice cream scoop that has a volume of about slightly more than one tablespoon. Bake for 12-13 minutes. Best eaten while still warm.
Makes 12 delicious madeleines.