Madeleines are famous French little cakes (some refer them as cookies) with a shell-like shape and characteristic dome on the back. These buttery cakes are crispy around the edges yet soft and spongy inside. I bought a new over-sized madeleine pan during my Hong Kong trip. Each cavity had a capacity of 60 ml so my madeleines were almost as big as cupcakes. With this new pan I also prepared batter with various resting periods in order to compare the results.
瑪德蓮是法國著名的小點心，貝殼形的小蛋糕(也有人將之歸類為餅乾)中央擁有獨特的小肚子，蛋糕表面金黄酥脆，而內裡則組織細密充滿牛油香。EC在港渡假時添置了新的瑪德蓮模具，容量足足有60毫升！於是便製作了差不多像杯子蛋糕般大的瑪德蓮，也順便比較麵糊熟成程度對成品的影響。
I’ve compared batter that had been rested for 2, 4 and 18 hours. Batter used within the same day (2 and 4 hour resting time) produced bigger cracks when baked. The bumps looked like small little slopes that rose gradually from the edge of the madeleine to the center. The flavor was more like pound cake. Batter that had been rested overnight (18 hours resting time) baked up calmly in the oven and produced the classic bumps on the back. The bump looked like Chinese gold ingot that was flat around the edges. Texture of cake was more refined. It seems that patience is the key when it comes to making perfect madeleines.
這次比較了麵糊熟成2、4及18小時的麵糊，結論是熟成程度較短的麵糊(冷藏2和4小時)烤好時裂口較大，瑪德蓮的肚子像小山坡般斜斜的從邊緣往上爬升，成品口感有點像磅蛋糕。冷藏過夜的麵糊(熟成18小時)烤時質地較乾爽並能烤出瑪德蓮的特色肚子(形態像元寳般邊緣較平而肚子在中心部位突出)，內部氣孔亦很細密。因此，製作瑪德蓮時真的要有耐性不能心急。
I found that madeleines tend to be dry if not served immediately. My solution was to add maple syrup for moisture. I also enriched the flavor with orange zests. To maximize the aroma, make sure to rub the zest with sugar to release the essential oils from the zest.
瑪德蓮的口感一般偏乾，因此EC用了楓糖漿增添濕潤，也加進了橙皮茸豐富味道。要注意的是橙皮必需與糖互相磨擦至橙皮的精油釋出才可令成品更香。
Maple Orange Madeleines
楓糖香橙瑪德蓮
Makes 6 (60-ml capacity)
60毫升容量瑪德蓮模具6個
Ingredients
100 g cake and pastry flour, plus extra for preparing pan
1/2 tsp baking powder
1/4 tsp salt
2 eggs, large
80 g unsalted butter, melted, plus extra for preparing pan
30 g granulated sugar (I used organic cane sugar)
40 g maple syrup
1/2 tsp grated orange zest
Powdered sugar for dusting
Notes: The eggs I use are about 50 g each without shells.
材料
低筋麵粉 100克(另加少量塗模用)
泡打粉 1/2茶匙
鹽 1/4茶匙
大蛋 2個
無鹽牛油溶液 80克(另加少量塗模用)
細砂糖(EC用有機蔗糖) 30克
楓糖漿 40克
橙皮茸 1/2茶匙
糖粉(裝飾用) 適量
註：EC用的大蛋每隻淨重約50克
Directions 做法
Wash orange then pat dry. Zest while avoiding the white pith as it tastes bitter. In a small bowl, rub sugar and orange zest with fingertips until sugar is moist and fragrant (the rubbing helps to release all of the essential oils within the zest). Set aside.
橙洗淨抹乾後刨下皮茸(不要刨到橙皮白色的部份否則會苦)，橙皮蓉及糖放小碗中，用指頭捽至濕潤發香備用(糖與橙皮互相摩擦時能釋出橙皮的精油)。
In another bowl sift and whisk together the flour, baking powder and salt. Melt butter in the microwave. Set aside.
麵粉、泡打粉及鹽混合過篩放另一碗中，牛油放微波爐加熱至溶化備用。
With an electric mixer, beat eggs, zested sugar and syrup in a mixing bowl until mixture is slightly thick and turns pale.
蛋、橙皮糖及糖漿放鋼盆中，用電動打蛋器攪打至少許稠身及顏色轉淡。
Fold flour mixture into the egg mixture with a whisk in two batches until incorporated.
分兩次篩入粉類，以蛋拂攪拌至無粉粒。
Fold in melted butter in two additions until thoroughly combined. Batter will be smooth and shiny. Cover bowl with plastic wrap and refrigerate for a minimum of 2 hours, preferably overnight.
牛油溶液分兩次倒入，以切拌手法攪拌均勻成順滑帶光澤之麵糊，用保鮮紙蓋好冷藏至少兩小時(最好冷藏隔夜)。
About one hour before baking, lightly grease and flour the madeleine pan. Tap off excess flour. Keep in the freezer until ready to use.
烘焙一小時前把牛油溶液輕掃在瑪德蓮模內並撒上薄麵粉，拍走多餘麵粉後放在冰格冷凍備用。
Spoon about 3 tablespoons of chilled batter into pan (I used an ice-cream scoop). Bake in a 400℉/200℃ preheated oven for 5 minutes. Reduce temperature to 350℉/180℃ and continue baking until the madeleines are golden brown at the edges and spring back when lightly pressed in the centers, about 13 minutes more for my oven. Please adjust time and settings according to your own oven.
用湯匙把約3湯匙份量麵糊倒進模中(EC用雪糕勺)，放進已預熱至400℉/200℃的焗爐焗5分鐘，再降低到350ºF/180ºC焗至瑪德蓮邊緣金黃色及用手指輕按瑪德蓮中央凸起的地方會回彈，EC約多焗了13分鐘，請依自家焗爐調教火力及時間。
Let madeleines cool in pan for 5 minutes then invert the madeleines onto a wire rack to cool. Dust with powdered sugar before serving.
出爐五分鐘後脫模，把瑪德蓮反扣在鋼架放涼，食用前灑上糖粉作裝飾。
The batter with a 2-hour resting period baked up like a muffin top.
熟成2小時的麵糊：瑪德蓮背部像鬆餅。
The batter with a 18-hour resting period produced madeleines with the signature bumps.
熟成18小時的麵糊能焗出瑪德蓮特有小肚子。
If you want to republish this recipe, please link back to this post.
版權所有，如需引用，請註明出處
EC Bakes 小意思 Facebook 專頁 www.facebook.com/ECBakes
© Copyright 2017 ecbakes.com
EC Bakes 小意思 
Leave a comment