Matchæologist®さんのインスタグラム写真 - (Matchæologist®Instagram)「🙋 Calling all #Matchaholics — raise your hand if you’re in LOVE with these mesmerising #MatchaShells Madeleines 🍵 filled with #Matcha #Coconut sauce 💚 made by 📷: @nm_meiyee . If you’d like to give it a try and prepare this delicious #MatchaCreation at home, here’s the recipe: . INGREDIENTS for ~30 mini Madeleines . Dry ingredients . 1/2 cup Cake flour - 60g 2 tbsp Almond meal - 15g 1 tbsp Cornstarch - 8g 1 1/2 tbsp Matcha - 12g 1/4 cup Sugar of choice - 50g 1 tsp Baking powder - 4g . Wet ingredients . 1 flax egg - 43g (1 tbsp - 6g flaxseed meal with 2 1/2 tbsp - 37g water) 2 tbsp Yogurt - 35g 1/2 tbsp Maple syrup - 10g 1 tsp Vanilla extract - 4g 75g Dairy-free butter . Filling 1/3 cup Coconut matcha sauce 100g Dairy-free white chocolate 1 tbsp Matcha - 8g . Baking time . Mini pan - 10-12 minutes Regular pan - 18-20 minutes Oversized pan - 20-25 minutes . DIRECTIONS: . In a large mixing bowl, combine all dry ingredients and set aside. Whisk together wet ingredients. Then pour wet ingredients to dry. Gently mix until just combined. Refrigerate the batter for at least 20 minutes or until the batter is thicken. Brush Madeleine pan with melted vegan butter. Scoop about 1 tsp batter into mini moulds. Bake at 170c preheated 10-12 minutes (mini pan) until edges begin to become a little golden. Allow Madeleines to cool slightly and transfer to a cooling rack to cool completely. Combine melted chocolate, matcha and mix well. Dip Madeleine into the melted chocolate. Place in fridge to set Add coconut matcha sauce to the pastry bag with the pastry tip. Poke the humps of the madeleines and pipe in matcha sauce until sauce begins to seep out around the tip. . Our Midori™ Culinary Matcha – ‘Rich with Robust, Well-Rounded Flavours’ – is the perfect choice to use in your favourite #MatchaCreations! 🌱 . 👉Click the link in our bio @Matchaeologist to find out more! . Matchæologist® #Matchaeologist Matchaeologist.com」6月22日 0時04分