Ingredients
Refined Wheat Flour - 330 g
Wheat Starch - 120 g
Sugar - 450 g
Coconut Milk Powder (CMP) - 50 g
Coconut Flakes (desiccated) - 50 g
Eggs (whole) - 500 g
Oil (vegetable oil ) - 500 g
Method
In a mixing bowl, combine all dry ingredients:
Wiener Cake Concentrate, flour, wheat starch, sugar, CMP, and coconut flakes.
• Add eggs to the dry mix. Using a whisk attachment in a planetary mixer, mix at low speed for 1 minute until combined.
• Gradually add oil while mixing at low speed. Once incorporated, scrape the bowl thoroughly.
• Continue mixing at medium speed for 4 to 5 minutes until the batter is smooth and homogenous.
• Preheat the oven to 170°C to 180°C. Lightly grease or spray madeleine moulds.
• Pipe or spoon the batter into moulds, filling each cavity 3/4 full.
• Bake for 18 to 20 minutes or until the madeleines are golden brown and spring back when gently pressed.
• Allow to cool in the moulds for 5 minutes before transferring to a wire rack to cool completely.
Optional Garnish & Presentation
- Lightly dust with icing sugar
- Dip the tips in white chocolate and sprinkle with toasted coconut flakes
- Serve alongside a coconut crème anglaise for plated desserts
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