Madeleine Recipe - How to Make Buttery Roasted Oolong Tea Cakes!

It's such an in thing nowadays to combine traditional French pastry and give it an Asian flair. It's fun, creative, and most importantly, DELICIOUS. I'm sure at one point in time, it would have been "weird" to add ground up tea leaves to baked goods. But alas, here we are today. Oolong tea comes from the high mountains within the Chinese terrain, and then dried in the beating heat of the sun before toasting in a wok. Kind of like stir fried tea without the oil! I thought it was considered black tea for the longest time until a quick Google search proved me wrong. It's actually green tea but the roasting process heightens the nutty aroma, and intensifies the color so it's dark brown rather than green. If you make these little butter cakes, definitely try to use the best quality roasted oolong tea you can find for maximum flavor. Aside from the tea, I've added a dash of black sesame powder for an extra warm nuttiness.

Makes 18-24 madeleines.

Ingredients you will need:
115 g (1 cup + 1 tablespoon) granulated white sugar
2 tablespoons roasted oolong tea leaves
2 large eggs, room temperature
30 g (2 teaspoons) honey
80 ml (1/3 cup) whole milk, warmed to 68 F (20 C)
180 g (1-1/2 cups) all purpose flour
6 g (1-1/2 teaspoons) baking powder
2 tablespoons black sesame powder
zest of 1 lemon
5 ml (1 teaspoon) pure vanilla extract
9 oz. (250 g) butter, melted

Blend sugar and oolong tea together in a food processor until tea leaves are fine particles. Whisk into eggs. Then add honey and milk. Once combined, sift over flour, baking powder, and sesame powder. Whisk until most of the flour is absorbed but a few streaks of flour left are okay. Stir in lemon zest along with vanilla and butter. Rest batter for 1.5 hrs before transferring into a piping bag. Pipe batter (or spoon if you prefer) into well greased and lightly floured madeleine pan about 3/4 of the way full.
Bake @ 375 F (190 C) for 10-15 minutes till golden brown around the edges, risen, and springs back when lightly pressed. Enjoy w/ a cup of Joe or tea!

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xo Shannon
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CHICKEN CURRY: https://youtu.be/lC47Pc1zeEo
TAIWANESE PINEAPPLE CAKES: https://youtu.be/UbtkXy3PmT0
CONDENSED MILK BUNS: https://youtu.be/TgZCNFEcQao
VIETNAMESE CREPES (BANH XEO): https://youtu.be/urMPRw7tvtY
POTSTICKERS: https://youtu.be/Olqvbajf4gs
TOFU PUDDING: https://youtu.be/iRDiqcf6XlI
PINEAPPLE BUNS: https://youtu.be/OsPDHyMVJyA
TAIWANESE BEEF NOODLE SOUP: https://youtu.be/E3bWsIhGQrk
MATCHA SHORTBREAD: https://youtu.be/3XUe0CZFzDc
HONG KONG EGG TARTS: https://youtu.be/GZ772M3DvQs
BANH MI SANDWICHES: https://youtu.be/e4NfmmXBSnM
VIETNAMESE COFFEE ICE CREAM: https://youtu.be/G_mlDkLHFFI
BAKED ORANGE CHICKEN: https://youtu.be/gyTd9PCcOXQ
CHAR SIU BAO: https://youtu.be/bN0Hixe1jH0
UBE ICE CREAM: https://youtu.be/0sUsYPwv5gI
CHINESE COCKTAIL BUNS: https://youtu.be/Tw2JjErlChE
PEACH MANGO PIES: https://youtu.be/udmT8WW7jQ0
MATCHA CHEESECAKE: https://youtu.be/S8gmNVgwXRw
COCONUT PEANUT MOCHI: https://youtu.be/5GDW-LaeZ5Q
BROWN SUGAR MILK TEA CREAM PUFFS (CRAQUELIN CREAM PUFFS): https://youtu.be/tXR2e1AC0G4
BLACK SESAME ICE CREAM: https://youtu.be/_BaFQgbvbHU
MATCHA ECLAIRS: https://youtu.be/EDzXi73onxs

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