Fragrant Mugwort Madeleines
Fragrant Mugwort Madeleines
[Yoon’s Recipe] 4. Making Spring-Infused Mugwort Madeleines
I created this recipe for myself because I found it bothersome to search for one. Enjoy these delicious madeleines bursting with the aroma of mugwort!
Ingredients- 2 eggs
- 80g sugar
- 80g cake flour
- 20g mugwort powder
- 3g baking powder
- 20g milk
- 100g unsalted butter
- 20g honey
Cooking Instructions
Step 1
Before you begin baking, take the eggs and butter out of the refrigerator in advance to allow them to come to room temperature. First, melt the butter in the microwave for about 1 minute until completely liquid. Pre-measuring and sifting the dry ingredients (cake flour, mugwort powder, baking powder) into a separate bowl will help create a smooth batter without lumps.
Step 2
In a bowl, combine the eggs, sugar, honey, and milk. Gently whisk them together until just combined. Avoid overmixing to prevent incorporating too much air; a light mix is key. This step ensures the subtle sweetness of honey and sugar complements the earthy aroma of mugwort and the richness of butter.
Step 3
Add the sifted dry ingredients (cake flour, mugwort powder, baking powder) to the egg mixture. Use a spatula to gently fold them in until just combined. Be careful not to overmix, as this can develop gluten and result in tough madeleines. Mix only until no dry streaks remain, allowing the fragrant mugwort to be evenly distributed.
Step 4
Check the temperature of the melted butter. It should be warm, around 40-60°C (104-140°F). By melting it first, it should be at the perfect temperature by now. Gradually pour the melted butter into the batter while stirring with a spatula until fully incorporated and the mixture is smooth and glossy. The rich butter flavor will permeate the batter, making the madeleines even more delicious.
Step 5
Cover the bowl tightly with plastic wrap and refrigerate for 1 to 2 hours to let the batter rest. This resting period allows the flavors to meld and the texture to become more tender. Personally, I find 2 hours of resting yields the best results. After resting, transfer the batter to a piping bag and fill each madeleine mold about 70-80% full. Overfilling can cause the madeleines to overflow during baking.
Step 6
Bake in a preheated oven at 190°C (375°F) for 5 minutes, then reduce the temperature to 170°C (340°F) and bake for another 9 minutes. This will result in madeleines that are crisp on the outside and moist on the inside. Adjust baking time and temperature according to your oven’s specifications. Once baked to a golden brown, remove from the oven and let them cool completely on a wire rack. Enjoy your delicious mugwort madeleines filled with fragrant spring flavor!
