Posts tagged ‘matcha’
With eggs in hand I can finally make the madeleines that I wanted. When I bought the red bean flour I wanted to make red bean pound cake but I preferred to mix red bean paste into the batter for a marbled effect. Later on I was contemplating cookies but still didn’t think the powder form was the way to go. Then I got the madeleine pan and it was perfect. Red bean goes best with green tea, so I divided up the batter half red bean flavor and half green tea. The red bean didn’t get the color I had hoped for, it’s probably best to use smooth red bean paste in the future, or use more red bean flour, or maybe cook it first. Color aside (they were still a pretty pink) they were so good, perfectly fluffy and crispy and light. It makes about three batches of 24 minis (if I had filled it better, they expand a lot). I’m buying more madeleine pans now.
Green Tea / Red Bean Madeleines
1/3 cup organic shortening or butter
1/2 cup sugar
3/4 cup almond flour/meal
1 tsp baking powder
2 tbsp red bean flour
1 1/2 tsp green tea powder or matcha
batter was fluffy like frosting
Cream together sugar and shortening, then incorporate one egg at a time. Mix till completely blended. Add in almond flour and mix thoroughly. Then add flour and baking powder, mix briefly till smooth. Preheat oven to 350º. Separate half of the batter into a new bowl; add green tea powder to one bowl and red bean flour to the other. With spatula or spoon, fold green tea/red bean into batter. Grease pan, and pray for minimal sticking. Try to under fill the molds (kind of hard with the thick batter), they will expand. Bake for 13-15min (for mini pans) when the edges just turn light brown. Cool for 5min before popping them out.
I saw these at Jasmart yesterday and had to try them. The matcha one was really strong and rich, tasted exactly like matcha with a slight bitter finish. The strawberry was great and had a very natural strawberry flavor. The photos don’t really capture the deep colors; the green should be more of a deep olive and the pink darker.
I recently bought a green tea grinder after reading this. I’ve been using it nonstop all week, mostly for drinking. When you think of powdered tea you might think of matcha, which is an expensive tea made from specially grown dark tea leaves that are de-veined and grounded into a superfine powder. High-end matcha would definitely not be used for cooking; ‘house’ matcha (on the lower end) is more commonly used. I just bought some organic sencha from Whole Foods to grind up, making konacha (powdered tea). It’s more fibrous than matcha, most noticeably gritty when you try to drink the undiluted green slush that gathered at the bottom of your tea cup. But when it’s mixed into batter or dough, it’s not an issue. When I’ve used matcha for baking in the past, a little would make batters very green and impart a mellow bittersweet grassy taste. With this pound cake, the powdered sencha imparted a lighter green while adding a subtle clean green tea taste.
- 1 cup organic shortening or butter (I used a mix of Spectrum Organic Shortening and Earth Balance Whipped Spread)
- 1 cup sugar
- 3 eggs
- 1 1/3 cup almond flour
- 1 1/2 cup flour
- 2 1/4 tsp baking powder
- 2 tsp green tea powder (your own or store bought matcha)
- 1/2 tsp almond extract
- pinch of salt
- 1/4 cup raisins
(The top is messy because I tore it open with a skewer.)