Minimalist Matcha Madeleine

What I am sharing today is probably the easiest recipe ever. Sometimes, the minimalist baker inside me just asks for something simple, without any fancy designs and frosting. So, what’s baking today? TADAAA~~ the matcha madeleine. I love the flavour of tea in pastries and cakes, such as matcha and earl grey. Speaking about matcha, sometimes people call it “green tea”. In fact, matcha is just one of the various types of green tea. In other words, in the category of green tea, there are matcha, sencha, Long Jing, Zhu Ye Qing etc. Therefore, do not use the name “matcha” and “green tea” interchangeably.

You may wonder, is there any specific grade of matcha powder you should use for baking? Basically, there are two types of matcha available: ceremonial grade and culinary grade. The ceremonial grade matcha powder is the highest quality available for Japanese tea ceremony. This naturally sweet and costly matcha powder is made exclusively for drinking on its own. So, you wouldn’t want to bake and cook with such expensive ceremonial grade matcha. On the other hand, the culinary grade matcha has a more bitter note. As a result, it is more suitable for pairing up with other ingredients to make drinks and desserts, such as matcha latte, matcha macarons and matcha cake. Now you know which type of matcha powder is a wiser choice for baking, don’t you?

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I love this culinary grade matcha powder which I bought from a local supermarket. It is from Shizuoka, Japan; and it gives the madeleines a beautiful bright green hue even after baking.

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Ingredients (yield: about 12 pieces)

Cake flour 60g
Matcha powder 8g
Baking powder 2g
Egg 1 no.
Sugar 50g
Milk 20g
Butter, melted 65g

Method:

  1. Sieve cake flour, matcha powder and baking powder together. Set aside.
  2. In a mixing bowl, put in egg, sugar and milk. Whisk lightly to mix well.
  3. Add the flour mixture in two additions. Mix well.
  4. Add in the melted butter, and mix well.
  5. Chill and rest the batter for at least an hour. Resting the batter helps to create fluffier madeleines with taller bump, which is a signature characteristic of madeleines.
  6. Meanwhile, preheat the oven to 180 degree Celsius.
  7. Prepare the madeleine pans/moulds. Brush a layer of softened butter on the pan, and chill it in the refrigerator.

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    Here are two different types of madeleine pan that I have in my kitchen. The one on the left is a non-stick pan, but I still grease it before using. Those individual moulds on the right are aluminium moulds; and they MUST be greased and floured before filling with madeleine batter.
  8. After an hour, bring the batter and the madeleine mould out from the refrigerator. Transfer the batter into a piping bag.
  9. Fill each madeleine pan’s cavity to about 80% full.
  10. Bake for 10 minutes until cooked.
  11. Remove madeleines from the pan once out of oven. Transfer to cooling rack to cool completely.

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