Lemon Chia Seed Madeleines 柠檬马德琳蛋糕

Madelines are yummy and quick to make and I love them. I’ve shared  a few posts of Madeleines before (here and here) and I tweaked this recipe from my Matcha Madeleines.  As usual I added some chia seeds to it.  These lemony flavour, dainty, elegant cakes in their scallop shell shapes are indeed very refreshing.  It’s great to serve these soft and bouncy cakes warm and enjoy them with a good cuppa of tea.

Lemon Chia Seed Madeleines

These lemony flavour, dainty, elegant cakes in their scallop shell shapes are indeed very refreshing.  It's great to serve them warm and enjoy with a good cuppa of tea.

Author Ann Low

Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Course Afternoon tea, Snack

Cuisine French

Difficulty Easy

Servings 6 madeleines

Ingredients

 

MetricUS Customary

• 35 g cake flour or plain flour
• 1/4 tsp baking powder
• 1 large egg
• 25 g caster sugar
• 1/4 tsp vanilla extract
• 1.5 tbsp lemon juice
• lemon zest from 1 lemon
• 50 g melted butter
• 1 tbsp organic black chia seeds

Instructions

 

• Sift flour and baking powder together and set aside.
• In a bowl, lightly whisk egg with a hand whisk. Add sugar, vanilla extract and lemon juice, blend well mixture and sugar dissolved. Pour in melted butter and stir well.
• Add lemon zest and sift the flour mixture the second time directly into the egg mixture. Gently stir mixture till smooth and combined. Cover with cling wrap and place the batter in the refrigerator for 30 minutes (this will help the mixture more thoroughly and produce a soft bouncy texture after baked).
• Fold chia seeds into the cold batter, then into the madeleine pan (grease pan with butter and dust with flour) to almost full.
• Bake in preheated oven at 180 deg C for 12-15 minutes or till the sides are golden brown. Cool madeleines slightly before removing from pan and cool on wire rack. Dust with some snow powder and serve.

Notes

Please keep in mind that all oven temperatures and baking time varies.

中文食谱就在下面

 

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• 食谱跟抹茶玛德琳大致上是一样的，只稍微改用柠檬汁和加了奇异籽，别有另一种风味 🙂
• 步骤的做法可以参考这里

• 35克 底筋/中筋面粉
• 1/4茶匙 泡打粉
• 1个 鸡蛋
• 25克 细砂糖
• 1/4 茶匙 香草香精
• 1.5汤匙 柠檬汁
• 1粒 柠檬皮屑
• 50克 融化牛油
• 1汤匙 有机黑奇异籽

1. 面粉，及泡打粉一起过筛，备用。
2. 将鸡蛋轻轻打撒（用手动打蛋器），加入细糖,香精和柠檬汁拌匀至细糖完全融化。倒入融化牛油搅拌均匀。
3. 把面粉混合物再过筛第二次入鸡蛋糊里，拌匀至粉类完全消失。盖上保鲜纸放入冰箱静置30分钟。 （这样能使得粉类和水分能充分的融合，就能烘烤出弹牙松软的成品）
4. 加入黑奇异籽，混拌均匀即可，然后倒入马德琳烤盘中 （涂牛油在马德里烤盘上及撒上面粉）至9分满。
5. 放入预热烤箱，以180度烤约12-15分钟或待边缘呈金黄色即可出炉。稍凉后脱模，置网架上冷却，撒上适量的防潮糖分即可享用。

• **烤箱温度和烘烤时间务必根据自家烤箱来定