"Delicate, shell-shaped madeleines are always irresistible, but their charm fades quickly, because these little cakes tend to dry out within hours."
"To counter that, I've taken an untraditional turn by incorporating a little oil and milk to keep them soft and spongy for a couple of days."
"Matcha, the finely ground green tea powder, comes in a range of grades; use the best you can afford, but don't be tempted to add more for the appealing colour."
"Melt the butter in a small saucepan on a low heat. Take off the heat, whisk in the oil, milk and matcha, then set aside to cool."
Madeleines, while delicious, tend to dry out quickly. To enhance their texture, this recipe incorporates oil and milk, keeping them moist for days. Using high-quality matcha is crucial, as too much can overpower the taste. The preparation involves melting butter, whisking it with oil, milk, and matcha; mixing with eggs, sugar, and flour; and refrigerating the batter before baking. This ensures a soft and flavorful result. Special attention is given to greasing the molds properly for perfect madeleines.
Read at www.theguardian.com
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