Let's bake: Green tea (matcha) madeleines

"... Ce goût, c'était celui du petit morceau de madeleine que le dimanche matin à Combray (parce que ce jour-là je ne sortais pas avant l'heure de la messe), quand j'allais lui dire bonjour dans sa chambre, ma tante Léonie m'offrait après l'avoir trempé dans son infusion de thé ou de tilleul. La vue de la petite madeleine ne m'avait rien rappelé avant que je n'y eusse goûté ; peut-être parce que, en ayant souvent aperçu depuis, sans en manger, sur les tablettes des pâtissiers, leur image avait quitté ces jours de Combray pour se lier à d'autres plus récents ; peut-être parce que, de ces souvenirs abandonnés si longtemps hors de la mémoire, rien ne survivait, tout s'était désagrégé ; les formes — et celle aussi du petit coquillage de pâtisserie, si grassement sensuel sous son plissage sévère et dévot — s'étaient abolies, ou, ensommeillées, avaient perdu la force d'expansion qui leur eût permis de rejoindre la conscience..."

Du côté de chez Swann - Marcel Proust

Hey guys!

Long time no see! :) Recently I spent most of my time studying for my exams at Starbucks, and of course most of the times I couldn't resist getting some French madeleines when I was there :") Since they're so expensive, I decided to try making them on my own (with a little twist, since I'm a green tea lunatic!). They were super easy to make, and I succeeded right at the first time!
Therefore, I just wanna share the recipe I used with you guys today. These madeleines are a great addition to an afternoon tea break!
Happy baking! ;)


Yields 12 Madeleines
Prep time: 30 min
Cooking time: 12 min

Ingredients

1/2 cup & 1 tsp of powdered sugar
1 egg
2 tsp of green tea powder (I used the special kind for baking so it wouldn't turn yellow/brownish after cooking)
2 tsp of milk (10ml)
1/2 cup & 1 tsp of self-rising all-purpose flour (65g)
5 tbs of unsalted butter, melted then cooled (65g)
Powdered sugar for garnish

Method

1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, beat an egg, milk, sugar, and green tea together to blend. And set aside.
2. In another bowl, whisk the flour to make sure there's no big chunks. This eliminates the sifting process.
3. Pour the dry to the wet mixture, and fold turning the bowl just until moistened.
4. Beat in melted butter slowly until thick ribbon is formed.
5. Fill 2/3 of madeleine molds with batter (I used a non-stick pan but to be on the safe side I went ahead and buttered it anyways. Make sure you don't overfill the pan or otherwise the madeleines won't have their traditional seashell shape!)
6. Bake for 12 minutes, or until puffed and golden brown.
7. Let cool the madeleines in the pan for one minute. They should come out clean.
8. Dust the shell sides with powdered sugar (optional) before serving.