Pages

Friday, January 7, 2011

Madeleine 玛德琳

这款小蛋糕太上镜了,所以忍不住拍多了几张。

认识玛德琳是很多年前在中文报章上的一篇详细介绍。当时觉得这款小蛋糕很别致,所以收起来剪报。想知道玛德琳的典故看这里

这么多年来都没尝试做,因为没有玛德琳的模型。一般玛德琳的模型不便宜,我不是那种会为了一款蛋糕买一个模的人(如果模型一个才两大洋就另当别论,瓦咔咔)。

买到了便宜模型我的剪报却弄不见了,于是我选用了Jane分享的食谱。

本来是想把面糊收到隔夜才烤的,但两个小时后还是忍不住烤了一轮(一次烤两盘,10个)。

烤第一盘时看着面糊在烤炉里从平平无奇到异军突起,心里就像做过山车般,还生怕烤好的玛德琳没有小肚子呢!

上面看到的全是休面两个小时的成品。下面的是隔夜后的成品,小肚子是不是更突呢?

玛德琳刚出炉时外脆内软特别好吃。吃起来像磅蛋糕,但味道更浓郁,我想也就是为什么要做得小巧,不然吃一大个会觉得腻。

食谱份量烤4盘(20个)后还剩下大约两三个的份量,我不想再烤一轮,所以把面糊全部倒入小挞模里烤,也是行得通的。

Ingredients:
2 eggs
60g castor sugar
20ml maple syrup (can be replaced by honey)
80g cake flour }
3g baking powder} (I replaced with self-raising flour)
20g ground almond
100g unsalted butter (melted)
½ tsp lemon zest

Method:
1) Beat eggs and sugar till sugar dissolved (need not beat till fluffy).
2) Add maple syrup, mix well and add lemon zest.
3) Sieve in flour mixture and ground almond, mix till just incorporated.
4) Add in melted butter gradually and mix well. Cover with cling wrap and refrigerate for overnight or at least one hour.
5) Grease and flour Madeleine mould, fill with batter till 80% full.
6) Bake in preheated oven at 170C for about 12-15 mins, upper rack.

(Recipe reference: Jane’s Corner)

HaPPy baking!

37 comments:

  1. if only i can reach through the pc screen and snatch a few of the plate! hee! looks very yummy angela!

    ReplyDelete
  2. 哇。。你的玛德琳太美廖,还有小肚子呢!
    我前几天也做了,不过不是很理想。
    看来我也要再试试咯。。。

    ReplyDelete
  3. 我还在想我的下一份功课是什么,看到你的,好,决定了,就弄这个:)

    ReplyDelete
  4. 好可爱的小肚子~ ^^
    我也好想学做呐!!

    ReplyDelete
  5. 肚子好凸噢, 哈哈, 我觉得它们很上镜呢, 拍的照片都美美的。

    ReplyDelete
  6. Wow....these look gorgeous. My children love madeleines. I must try to learn to make. Thanks very much for sharing.

    ReplyDelete
  7. Wow. Very professional! You must've been pleased with the outcome! I love the dome in the cake! So high! Love madelines - like little tasty boats to me!

    ReplyDelete
  8. Pretty Madeleines ... look soft & yummy.

    ReplyDelete
  9. the madeleines look so beautiful and picture perfect! they look really delicious and soft as well

    ReplyDelete
  10. So cuteeee... Ahhh, you are tempting me again... :)

    ReplyDelete
  11. 好大的肚子,漂亮 ^_^

    ReplyDelete
  12. Hi angela

    i think i saw the mould at Daiso but i didn't dare buy them. not sure of the quality...did you get yours from daiso?
    octopusmum

    ReplyDelete
  13. neyeeloh,

    要是马德琳的审美标准能用在我们人身上就好了,大肚子=漂亮, 那么就不要这么辛苦的追求平旦的腹部。(我在说废话啦)。

    ReplyDelete
  14. octopusmum,

    Yes, the moulds are from Daiso. I bought 2. I think they work perfectly.

    Btw, are you from Singapore? I went to Daiso at IMM last Friday and all Madeleine moulds are gone, I saw none. I think they are selling fast.

    ReplyDelete
  15. Hi Angela,
    really beautiful madeleines you'd made there! I'd bought the same ones as you did from Daiso but havent gotten round to use them yet. Did you have problems removing the baked madeleines from the mould? I read that even the "grease and flour" method may be tricky with non-stick moulds.

    ReplyDelete
  16. travellingfoodies,

    Thanks for your lovely comment.

    I have no problem removing from the mould at all. I even thought of just grease the mould without flouring (lazy me). :P

    ReplyDelete
  17. Beautiful Madeleine. It's in my to bake list in my brand new Madeleine mold. You take very good pictures, too. Great inspiration.

    ReplyDelete
  18. Bee with Stylw,

    Thanks for your compliment (I am a happy girl now).

    Looking forward to reading your madeleine post. As for my pictures, it is really by luck, I just point and shoot, the result really depends very much on the good natural light.

    ReplyDelete
  19. This one definitely looked good. I love this type of cake.

    ReplyDelete
  20. yummy!但是,我用muffin模来做样子没那么好看。thank for sharing the recipe.

    ReplyDelete
  21. Joanne,

    You are welcome.

    如果没有madeleines模尽量选越小的模来做比较好。其实这个madeleines模可以在Daiso买到,物超所值。

    ReplyDelete
  22. HI Angel

    i intend to prepare the batter at night , then bake it on the subsequent night. is that okay? i am worried if the batter will turn bad...
    thks
    octopusmum

    ReplyDelete
  23. Hi octopusmum,

    I think you can do that because the recipe mentions "refrigerate for overnight " . Just make sure you keep the batter in fridge :P

    ReplyDelete
  24. HI Angel

    thks for the advice!
    octopusmum

    ReplyDelete
  25. Hi I bake these yesterday and I do not like the these of ground almond. Though my sis loves it. Can I omitt ground almond or replace with flour?
    JJMUM

    ReplyDelete
  26. JJMUM,

    I tried without ground almond and I prefer the one with ground almond, haha.

    Yes you can replace ground almond with flour. Or you may want to try the below recipe that use only flour.

    http://angelcookbakelove.blogspot.com/2011/12/festive-madeleine.html

    ReplyDelete
  27. Hi Angel,

    你的 madeleine 好漂亮又看起来好好吃哦! 照片也拍得好美啊!:) 我也要试做这个但不知道会不会成功。因为我用的是 countertop oven. 可能温度不好控制。唉,祝我好运吧。 还真希望你是我邻居呢。哈哈。。

    ReplyDelete
    Replies
    1. Melody,

      首先谢谢你的赞美。

      这个马德琳看似难做,其实非常简单,重点是面糊弄好后一定要休面,烤出来就有大肚子了。

      Delete
    2. Hi Angel,

      不客气,那是事实。

      哎哟我昨天试了啦,唉。。。我的马德琳没了肚子, 比新加坡小姐的肚子还扁啊!我也是忍不住在两小时后就送进烘烤了。而且怎么烤下面还是白白的,而上面却焦了。 和你的真是差十万八千里咯。我还真是没天分! 我拍了照但不知要怎么让你看我超扁马德琳的照片。呵呵。。嗯,请问什么是休面?

      Delete
    3. Melody,

      哈哈,你真幽默。

      休面就是让面糊静止,休息。

      或许是休面不够就才没有肚子的,但我相信不影响味道。我都是晚上调好面糊收入冰箱,隔天拿出来让它它慧温后烤的。

      希望你再接再厉!

      Delete
    4. Melody,

      关于你说下面白白的,你是不是用硅胶模来烤?用硅胶模烤下面是烤不上色的。

      至于上面烤焦了,你应该缩短烘烤时间如果蛋糕已经熟了,或是降低温度,或是放下一层烤,食谱里的温度,烘烤时间只能做参考因为每架烤箱的性能都不同。

      Delete
  28. Hi Angel,

    哦谢谢你,我明白了。是的,我用硅胶模来烤。 难怪咯!我在Daiso找不到你所说的烤模。Ok, 我会再接再厉的。不过,我家人不太接受那Maple Syrup的味道。哈哈。

    ReplyDelete
    Replies
    1. Melody,

      是啊,Daiso的那个马德琳模现在没有看到在卖。前阵子我有看到。

      如果家人不喜欢maple syrup的味道可以用蜜糖代替。

      我刚好相反,不喜欢蜜糖的味道,却又爱死枫糖的味道。

      Delete

Thanks for dropping by my blog.
All comments are greatly appreciated.

Please click on "Anonymous" if you do not have any profiles on any of those listed, and leave your name below the comment so that I will know how to address you when I reply.

Related Posts Plugin for WordPress, Blogger...
"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"