Yuzu Madeleines
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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.
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- 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)
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Labels: Cakes, Madeleines
6 Comments:
Love madeleines. Never made them because I never had those moulds. It looks really good!
By
tracieMoo, at 10:38 PM, May 03, 2010
Yummy! I have yet to own a Madeleines pan.
By
Little Corner of Mine, at 6:03 AM, May 04, 2010
look so great!! the color is evenly brown
By
Beachlover, at 7:54 AM, May 04, 2010
Hi Tracie,
These can be baked in other molds, even in paper liners.
Thanks Ching. Like i mentioned, these can be done differently using other molds. not necessary a madeleine mold.
Thank BeachLover. :) That why I still prefer metal molds than silicon... the bakes look so much better.
By
Baking Fiend, at 9:20 AM, May 04, 2010
Thanks for sharing the nice recipe, i like your blog very much and may i know where to get YUZU PASTE in S'pore.
By
Anonymous, at 10:39 AM, May 12, 2010
U're welcome Annon...
You can get very good quality yuzu paste from isetan scotts, but I think it seasonal. otherwise, Kitchencapers at Kallang Bahru sells them.
If you really can't find any, I *think* you can replace with marmalade.
By
Baking Fiend, at 9:06 AM, May 13, 2010
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