Matcha flavor
Unsalted butter 60g
Egg 60g
Rice flour: 62 grams
Matcha powder: 8 grams Baking powder: 2 grams — Decoration — White chocolate: 36 gramsIcing sugar 50 g Egg whites 10 g Pure black cocoa powder 200 g — Caramel flavor Unsalted butter 60 g
Eggs 60g
Sugar 40g Maple Syrup 16g Rice Flour 50g Caramel Powder 20gBaking powder
2 grams ——Decoration Caramel cubes 40 grams Powdered sugar 50 grams Egg white 10 gramsPure black cocoa powder
Appropriate amount Freeze-dried strawberry powder Appropriate amount Matcha powder Appropriate amount Melt the unsalted butter over a water bath and maintain it at approximately 50-60°C. Sift the matcha powder, rice flour, and baking powder into a bowl, and stir evenly with a whisk. Beat the eggs in another bowl, then add the granulated sugar and honey, and stir evenly with a whisk. Add the powder mixture from step 2, and mix thoroughly starting from the center with a whisk.Add the unsalted butter melted over a water bath to the dough, and stir in a circular motion starting from the center. Once the dough is fully emulsified and smooth, it is ready.
Spray oil on the molds. The batter does not need to rest and can be baked immediately. Transfer the batter into a piping bag, and pipe 20 grams into each cake mold. (The baked cakes will be slightly larger.) Bake in an oven preheated to 190°C for 10 minutes. Cool on a wire rack. Melt white chocolate over a water bath. Place 6 grams of white chocolate into each mold, then place the madeleine cake on top, and refrigerate until the chocolate hardens. If the weather is cold in winter, you may also let it set at room temperature. While the chocolate is setting, you can begin preparing the icing. This time, I used a simple icing made by mixing confectioners’ sugar with egg whites. You may also tint it to your preferred color. Alternatively, you may use white chocolate melted and colored as you like. Draw a pattern of your choice. Melt the unsalted butter over a water bath, and keep it at approximately 50-60°C.Place the sifted dry ingredients (rice flour, bitter caramel powder, baking powder) into a bowl and mix thoroughly with a whisk.
In a separate bowl, beat the eggs, then add brown sugar and maple syrup, and mix evenly with a whisk. Add the dry ingredients from step 2 and mix well with a whisk, starting from the center. Add the unsalted butter melted over a water bath, and stir in a circular motion from the center. The dough is ready when it becomes fully emulsified and smooth. Spray oil onto the mold. The batter can be baked immediately without resting. Transfer the batter into a piping bag and pipe 20g per cake. (The baked cakes will be slightly larger.) Bake in a preheated oven at 190°C for 10 minutes. Cool on a cake cooling rack. Cute and round little ponies are ready. Melt the caramel sauce over a water bath.Place 6 grams of icing sugar into each Danala mold, then place the madeleine cake inside. In winter, icing sugar and chocolate tend to harden easily, so I prepare two at a time. Freeze them in the refrigerator for about 20 minutes to set. While the cakes are firming up in the freezer, you can begin preparing the frosting. Draw your favorite patterns on top.
