Since Comestilblog nicely asked me, here is a Japanese-style Madeleine.
Madeleines are easy to make and can be come into infinite variations.
Since I could not make it French for fear to bore everyone, i though that macha tea powder would be welcome!

Macha Madeleines!

INGREDIENTS: enough for 15 small ones

-Egg: 1
-Sugar: 55 g
-Cookie (light) flour: 45 g
-Almond powder: 10 g
-Baking powder: 1g
-Macha Tea powder: 5 g
-Melted butter: 60 g (unslated)

RECIPE:

-Mix and sift flour, almond poder, baking powder and macha powder.
Melt butter.
Butter the madeleines molds with butter (not included in the recipe) and then sprinkle flour on the butter (not included in the recipe) for easy unmolding after baking.

-In a bowl, mix egg and sugar gently (so as not to create any bubbles).

-Add egg mixture little by little to flour mixture and mix.

-Once you have mixed above, add little by little melted butter and mix in gently.

-Wrap the top of the bowl and leave it inside the refrigerator for 1~2 hours.

-Bake at 180 Degrees Celsius for 12~15 minutes (depending on the “charater” of your oven).

-Let cool down completely before unmolding!

Easy, isn’t it?

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Dodol-Mochi, Wheeling GourmetLe Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook

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