Yuzu Madeleines

I was feeling lazy all weekends, I wanted to bake something but couldn't decide on what. Eventually settled on madeleines as I could prepare the batter in advance and the main plus point was that the ingredients were simple and it was easy to put together. And I could bake them when I have the "mojo". Finally got my butt off the chair and prepared the madeleine batter to leave in the fridge.

These madeleines were THE bomb! The bakes were moist and buttery, with a beautiful fragrance of orange and yuzu. The kitchen smelled great while the madeleines were baking. They also brown beautifully, with a golden hue on the inside too!

This recipe was adapted from Dorie Greenspan, Baking From my home to yours. My adaptations are in brackets below. Hope you'll like it.

What you need

• 2/3 cup all purpose flour
• 3/4 tsp baking powder
• Pinch of salt ( I omitted this coz my butter was salted-SCS butter)
• 1/2 cup sugar
• Grated zest of 1 lemon (I used grated zest of an orange)
• 2 large eggs, at room temp (the eggs I used were ard 64gm with shells)
• 2 tsps vanilla extract ( I used yuzu paste)
• 3/4 stick unsalted butter, melted and cooled (I used 85gm salted butter, melted the butter using the microwave)

What to do

• Weigh sugar in bowl, add in orange zest and rub into sugar.
• Add eggs into bowl, whip at high till light and fluffy (almost ribbon stage).
• Add in yuzu paste and mix till well combined.
• Sift in flour and baking powder. With mixer on lowest speed, beat in flour into batter.
• Mix in melted butter.
• Press a clingwrap onto the surface of the batter and leave in the fridge for at least 3 hours. Can be kept in frige up to 3 days. I baked the batter after 24 hours.
• When ready to bake madeleines, preheat oven to 200 degrees, grease and flour mold. If using nonstick pan, greasing it is enough.
• Bake for 11-13mins (mine were done in 10mins).
• Cool completely and dust with snow sugar (optional)

I managed 16pcs from the big madeleine mold using 1x recipe.