Green tea marbled madeleines

I made these as a variation from the yuzu madeleines recipe. These madeleines did not turn out as good.... I wonder if it's coz of the green tea powder.

Also, the green tea taste was not prominent enough. Maybe I have to add more to it. I used 1 tbsp and yet the taste was still not what I wanted.

The marbling was achieved by the addition of bamboo charcoal powder. As seen, not enough of the bamboo charcoal powder was added, it turned out like greyish instead of black.

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.

Almond Madeleines

This one is pretty "yum". The ingredients used are simple and more importantly for me, the batter need not sit in the fridge and can be used straight away. It's great as I bake at night during weekdays. I can get this done very fast and still go to bed same time every day!

Here's the recipe : (makes 16pcs for me)

What you need

• 2 large eggs
• 1/2 stick (or 64 gm) butter, melted and cooled
• 1/3 cup plain flour (sift twice)
• 1/3 cup fine-grain sugar
• 4 tbsp almond meal
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract

What to do

1. Preheat oven at 180C.
2. Beat eggs with sugar and salt until pale and thick.
3. Add in the vanilla extract and almond extract and beat to combine.
4. Fold in twice-sifted flour and almond meal until well combined.
5. Pour in melted butter and mix well.
6. Batter is ready for use. Grease and flour generously yr madeleine tray (mine's non-stick, so I skipped this step).
7. Pour batter into mould until it filled up entirely.
8. Bake at 180C for 12 mins (or springs back when lightly touched).