Madeleine Cakes

Name: Madeleine Cakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Unsalted butter; 1/4 tsp salt; 100g Whole egg liquid; 60 to 80g Caster sugar; 1/2 tsp Vanilla essence; 100g Low-gluten flour; Some Fuel injection

by rosejyy2000

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Madeleine (shell cake) is a small French dessert originally used for home cooking. The hero who promotes it to the cake hall of the world is the French writer Proust. Proust, because of his tasteful memories of shell cakes, led him to write the long literary masterpiece "Reminiscence of the Water Years", which also put the shell cakes on the stage of history. According to rumors, madeleines are also known as Madeleine commercy. It is said to be a small snack full of family flavor in the commercy of France. In 1730, the gourmet Polish King Leiguchensky, when he was in exile in Mersey, one day, the private chef he brought with him unexpectedly ran away when the dessert was served. At this time, there was a maid making a temporary baking. She sent her specialty snacks out for an emergency. Unexpectedly, Lei Guchengsky was very pleased, so she used the name of the maid, madeleines, for the name of the snacks, and madeleines was also a shell. The real name of the cake. ---Quoted on the Internet

It’s been a long time now. It’s hard to say what recipe and production method are absolutely authentic, but the basic image and method will have a rough outline in books and on the Internet. The author has also read many recipes and recipes about Madeleine cakes. The production methods have their own characteristics. Remember to buy a Madeleine cake mold on Amazon and send a Madeleine recipe with the goods, which mentions that you can put lemon zest or orange zest in the batter, also see I have also mentioned this lemon shavings in some recipes. This is in my mind. The lemon flavor has always been my favorite. But I have to say that the recipes given by the Americans or Westerners generally use too much sugar. If we When using their recipe, it is enough to use 50-70% of their sugar in the sugar. This time I basically used Ms. Meng’s recipe, and changed some of her recipes, changing the vanilla peel to lemon Pi, there is no brandy orange wine at home, so I temporarily replaced it with rum, but the finished product is still pretty good. There are also some Madeleines sold in shops, bars or coffee houses, which have a layer of icing sugar on top. I think they are too sweet. The family can avoid this step if they make it by themselves. I remember that I went to Rome Town (Georgia, USA) with the leader Starbucks in a large town in the northwest was just hungry. When I saw the Madeleine cakes were too cute, I bought three of them. I wanted to enjoy the afternoon tea time, but I could bite the cakes. It was so sweet that I couldn’t swallow it anyhow. In order not to waste it, I reluctantly swallowed the green tea ordered by the leader. The leader also tasted a bite and yelled that it was too sweet to eat, so I usually make it. Dim sum, I saw that it was a foreigner's prescription, and the amount of sugar used must be greatly reduced, let alone put icing sugar on the surface. I personally suggest that home production is aimed at delicious and healthy, and there is no need to deliberately pursue the so-called authenticity. "

Ingredients

Madeleine Cakes

1. Use a small grinder or a peeler to scrape off the skin of the lemon;

2. Fill a bowl with butter, then use a larger bowl with hot water, and blow the butter over the water;

3. Add sugar, salt and vanilla extract with a whisk at high speed, then add lemon zest and rum, and beat for a while. The finished flavor of the beaten butter can be better developed, and the surface texture is more delicate;

4. Add egg liquid and beat evenly with a whisk at medium and low speed;

5. Mix the flour with baking powder before sifting in, and sieve the flour in twice;

6. When using a rubber spatula to mix the batter, do not stir it in one direction. It should be crossed from time to time and stirring from above the bottom;

7. Coat the surface of the dish with a layer of odorless vegetable oil, so that the finished product is easy to demould after baking;

8. Pour the batter into the mold, do not pour too full, about 80% full is better, and then put it in the preheated oven until the upper and lower fires are 180°C (about 350°F), and the time is about 8-10 minutes or bake The surface is golden yellow.

Tips:
Tips:

1. The butter in some recipes is taken out of the refrigerator and put into a micro-furnace to melt it. I think it is better to blow it at room temperature;

2. When scraping lemon peel or orange peel, don't scrape too deeply, because white layers such as lemon peel and orange peel have a bitter taste;

3. It is best not to use peanut oil or odorous oil when brushing the baking pan oil, otherwise it will cause odor;

4. Generally speaking, the temperature and time given in the book or on the Internet are for reference only. Because each oven brand is different, the power is different, and the temperature is the same, the actual temperature will be different. We only need to master our own The oven, if the oven is overheated, then the theoretical temperature will be slightly lowered, and if the pancake or bag is overheated, then the temperature should be adjusted accordingly next time. Things are dead, but people are alive. Oh.

Thank you! !