Next year is the Year of the Horse! I baked horse-shaped rice flour madeleine cakes using a horse-shaped baking mold. I gave them to relatives and friends as New Year's gifts at the end of the year.
Materials
(Year of the Horse) Rice Flour Matcha & Caramel Madeleines (2 Flavors) Recipe Steps
Melt the unsalted butter in a double boiler, keeping the temperature around 50-60℃.
Pour the sifted matcha powder, rice flour, and baking powder into a bowl and mix well with a whisk.
Place the eggs in another bowl and beat them. Then add the sugar and honey and mix well with a whisk.
Add the powder from step 2 and mix thoroughly from the center with a whisk.
Add the melted unsalted butter to the dough using a double boiler, and stir in a circular motion starting from the center. The dough is ready when it is fully emulsified and smooth.
Spray oil onto the mold. The batter does not need to rest and can be baked immediately. Transfer the batter into a piping bag and pipe 20 grams onto each cake. (The baked cakes will be slightly larger.)
Bake in a preheated oven at 190°C for 10 minutes. Let cool on a wire rack.
Melt the white chocolate using a double boiler. Place 6 grams of white chocolate into each mold, then place the madeleine cakes inside and refrigerate until the chocolate hardens. In colder winter months, you can leave it at room temperature.
Once the chocolate has solidified, you can start making the icing. This time I used a simple icing, which is just a mixture of powdered sugar and egg whites. You can also color it to your liking. You can also use white chocolate and color it to your preference.
Draw a pattern you like.
Melt the unsalted butter in a double boiler, keeping the temperature around 50-60℃.
Place the sifted dry ingredients (rice flour, bitter caramel powder, baking powder) into a bowl and mix thoroughly with a whisk.
Place the eggs in another bowl and beat them. Then add the brown sugar and maple syrup and mix well with a whisk.
Add the powder from step 2 and mix thoroughly from the center with a whisk.
Add the melted unsalted butter to the dough using a double boiler, and stir in a circular motion starting from the center. The dough is ready when it is fully emulsified and smooth.
Spray oil onto the mold. The batter does not need to rest and can be baked immediately. Transfer the batter into a piping bag and pipe 20 grams onto each cake. (The baked cakes will be slightly larger.)
Bake in a preheated oven at 190°C for 10 minutes.
Place on a cake cooling rack to cool. The cute and round little horse is now ready.
Melt the caramel sauce using a double boiler.
Place 6 grams of icing into each danara mold, then place the madeleine cake inside. In winter, the icing and chocolate harden easily, so I make two at a time. Freeze for about 20 minutes to harden.
You can start making the frosting while the cake is frozen and hardened in the freezer.
Draw your favorite pattern on it.
Tips for (Year of the Horse) Rice Noodle Matcha & Caramel Madeleine (2 flavors)
Eggs should be kept at room temperature.
