Apart from cookies, muffins and cupcakes, I consider madeleines to be one of the easier sweet treats to bake. The ingredients can be commonly found in the supermarket and if you bake often, they form the basic ones that you should have in your pantry. Madeleines happen to be Faith’s favourite treats and she asked for them the other day. My response?
“You have to work for it.” By that, I mean she had to help out in the baking process. 😉
You know I like Yuzu and I thought of pairing Yuzu flavour with raspberries. Faith doesn’t like to eat the fruit but I can certainly hide them in the madeleines, yes? And our little helpers could definitely crack eggs, sift flour, pour the batter into the baking tray and inserting the raspberries into the batter in each mould. Let them help!
110g raw sugar
50ml organic soy milk
175g all purpose flour/organic unbleached flour
1 1/2tsp baking powder
200g melted butter
1/2 tbsp Yuzu tea syrup
(yields 20 madeleines)
1. Preheat the oven to 230C. If you are using a metal madeleine tray, lightly butter and flour the tray.
2. Sift the flour and baking powder. Beat the eggs in a large bowl and whisk in the sugar and milk until well combined. Whisk in the sifted flour and baking powder until the batter is smooth, but don’t over-work the mixture as this will develop gluten in the flour and toughen the madeleines. Add in the yuzu tea syrup and whisk in the melted butter.
3. Fill each scallop-shaped mould of the tray to half or at most 2/3 full. Insert a raspberry into each individual mould.
4. Bake for 8 minutes in the oven or until golden brown. You may want to turn the tray 180 degrees halfway through the baking.
The madeleines are good eaten on the day itself though they are good eaten the next day too.