Nutty & Delicious No-Butter Black Sesame Madeleines
Nutty & Delicious No-Butter Black Sesame Madeleines
Easy No-Butter Black Sesame Madeleine Recipe :: No-Butter Baking
Ever wondered if you could make delicious madeleines without butter? This recipe is for you! We’ve infused these madeleines with black sesame seeds, resulting in a wonderfully nutty flavor and aroma that is truly satisfying. Adding extra black sesame seeds as a topping or filling creates delightful little pops of texture and enhances the overall taste. Since they’re made without butter, they’re simpler to prepare and a healthier treat to enjoy. We’ve even tried to minimize the oil and sugar while maximizing the flavor, and the result is incredibly pleasing! Let’s bake these wonderfully nutty, no-butter black sesame madeleines!
Makes 10-12 Madeleines- 1 Egg
- 30g Low-fat Milk
- 30g Black Sesame Seeds
- 40g Grapeseed Oil or Canola Oil (Vegetable Oil)
- 60g Unrefined Sugar
- 70g Cake Flour
- 1/2 tsp Baking Powder
- 20g Black Sesame Seeds (for topping/filling)
Cooking Instructions
Step 1
First, in a blender or food processor, combine the 30g of black sesame seeds, 30g of low-fat milk, and 40g of grapeseed or canola oil. Blend until you achieve a smooth, finely ground mixture. Grinding the sesame seeds finely will contribute to a better texture in the madeleines.
Step 2
In a mixing bowl, lightly beat 1 egg. Then, sift in 60g of unrefined sugar and whisk gently until combined. Once the sugar is somewhat dissolved and mixed with the egg, add the blended milk, black sesame, and oil mixture. Whisk everything together thoroughly with a whisk until well combined.
Step 3
Sift in the 70g of cake flour and 1/2 tsp of baking powder. Add the extra 20g of black sesame seeds for topping or filling. Using a spatula, gently fold the ingredients together until just combined and no dry flour streaks remain. Be careful not to overmix, as this can make the madeleines tough.
Step 4
Cover the bowl with plastic wrap or transfer the batter to an airtight container. Let the batter rest in the refrigerator for 30 minutes to 1 hour. This chilling period allows the gluten to relax and the flavors to meld, resulting in a moister and more delicious madeleine.
Step 5
Once the batter has finished chilling, transfer it into a piping bag. If you don’t have a piping bag, you can use a spoon.
Step 6
Grease your madeleine molds thoroughly with baking spray, butter, or oil. Pipe or spoon the batter into each mold, filling it about 80-90% full. Be careful not to overfill, as the batter will expand during baking. Bake in a preheated oven at 170°C (340°F) for about 15 minutes, or until the madeleines are golden brown and fragrant. Enjoy your freshly baked nutty black sesame madeleines!
