Matcha madeleines
Matcha madeleines — a Macphie recipe. Uses Macphie 5th Avenue Fudge Icing 12.5 kg, White.
- mixing time (first, slow speed)
- 1 min
- mixing time (after first water addition, slow speed)
- 1 min
- mixing time (middle speed)
- 4 min
- mixing time (final, slow speed)
- 2 min
- baking temperature (fan assisted)
- 180 °C
- baking time
- 25-30 min
- blast freezing time (at least)
- 90 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Macphie Celebration Cake Mix | 1000 g |
| Macphie 5th Avenue Fudge Icing 12.5 kg, White | |
| Water | 475 g |
| Cake margarine | 100 g |
| Matcha tea powder |
Method
Place the Macphie Celebration Cake Mix and margarine into a machine bowl fitted with a paddle and mix for 1 minute on slow speed.
Add 300 g of the water and mix for 1 minute on slow speed, then scrape down.
Mix for a further 4 minutes on middle speed and add the remaining 175 g of water.
Mix for a final 2 minutes on slow speed.
Pipe into a madeleine mould and bake at 180 °C fan assisted for 25-30 minutes.
Icing: warm the Macphie 5th Avenue® White Icing and colour as required using the matcha tea powder until pipeable but not hot. Pipe into a silicone madeleine mould, then place the baked sponge on top.
Place in a blast freezer for at least 90 minutes.
Demould, let defrost and enjoy!
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.