Ingredients Jump to Instructions ↓

  1. 4 ozs/1 stick unsalted butter - softened

Instructions Jump to Ingredients ↑

  1. Triple-sift the flours, baking powder and salt. Beat butter on high speed until soft and creamy. Slowly add in the sugar, 1 tbsp at aa time, beating continuously on high speed. The mixture should be light, fluffy, and a creamy white color. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Beat in honey, vanilla, orange paste and the orange zest. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, be sure each egg is completely incorporated and scrape down the sides of the bowl before adding the next one. Add the flour mixture to the batter in thirds, beating on low speed until just incorporated. Cover the batter and chill it for at least 2 hours and up to 4 hours. Preheat the oven to 375f. Adjust the rack to the center of the oven. Brush the madeleine moulds with melted butter, then dust them lightly with flour. Spoon the chilled batter into the madeleine pan, filling each shell three-quarters full. Bake for 10 minutes for mini madeleines or for about 15 minutes for santard-size or until they are golden brown and firm to the touch. Repeat until all the batter has been used., brushing the pans with butter if needed. The madelienes are best served warm from the oven but can be stored, wrapped airtight, at room temperature for up to 3 days and in the freezer for up to 3 weeks. Variations: Lemon - Replace the orange paste with lemon paste/oil and orange zest with lemon zest. If desired, add a drop of yellow food color. Chocolate: Replace 1/4 cup all-purpose flour with 1/4 cup unsweetened cocoa powder. Pistachio: Replace 1/4 cup all purpose flour with 1/4 cup pistachio flour.(Pistachio flour can be made by finely grinding pistachios) Serves Read More... Chop shallots, garlic, sesame seeds in the food processor or chopper until fine, then add in nam yee, pepper, 5 spice powder and salt, pulse to combine. Add in egg yolks, condensed milk, oil and oil. Continue to pulse. Then add in flour and pulse until it comes to a dough. Remove dough into a ziploc bag and leave to rest in the fridge for 1/2 hr. Now, prepare B: Put the flour in the food processor, then add in the sugar and salt. Pulse a few times to mix the ingredients. Then add in the oil and egg whites and pulse until a dough is formed. Remove to a ziploc bag and rest in the fridge for 1/2 hr. Prepare the first dough by putting dough onto clingwrap and roll it out thinly into a rectangle(5 inch x 10 inch) and leave in the fridge while you prepare the white dough. Roll the white dough between clingwrap into the same size rectangle as the first. Take the flavored rectangle and place it on top of the white dough. Roll dough up like a swiss roll from long side and wrap tightly. Leave the rolled dough in the freezer for at least 1 hour. Heat oil to moderately hot. Slice the dough into thin slices. and fry them in moderately hot oil until golden brown. Serves Read More...

  2. Mix (A) till a smooth dough is formed.

  3. Mix everything in (B) till well blended. Add in the flour and knead till a smooth dough is formed.

  4. Roll dough (A) into a rectangular flat sheet.

  5. Roll dough (B) into a rectangular flat sheet.

  6. Apply some water to the surface of dough (A) 6. Stick dough (B) on to the top of dough (A).

  7. Roll it up swiss roll style and chill in the freezer for 15 minutes.

  8. Slice the dough as thin as possible.9. Fry in oil till biscuit is cooked. Serves Read More...


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