I was very happy to meet up with Linda of RotinRice again recently. Our last meeting was more than 4 years. We had an enjoyable lunch on the day that Linda arrived and spent a few hours walking at Chinatown after that. Linda gave me some lovely gifts and I love them all especially the beautiful cookbook. After browsing through the recipes on this cookbook, The Afternoon Tea Collection, I decided to try out the Madeleine recipe with the madeleine pan that Linda gave me. I love the Madeleines, they tasted delicious and not too sweet to my liking. Moreover it only took about 10-12 minutes of baking time. This small dainty cake was very fragrant with a little crispy outer layer served once cooled down. A perfect companion to serve with a cup of coffee or tea for a lazy afternoon.
Thank you Linda for your thoughtful gifts 🙂
Madeleines
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Author: Ann Low
Serves: 22 - 24 pieces
Ingredients
- 2 large Eggs
- 2 tbsp Caster sugar
- 2tbsp Icing (confectioners') sugar
- 1 tsp Vanilla extract
- ¼ cup (35g) Self-raising flour
- ¼ cup (35g) Plain flour
- 75g (2½ ounces) Butter, melted
- 1 tbsp Hot water
Instructions
- Preheat oven to 200 deg C/400 deg F. Grease madeleine pan with little butter or cooking spray. Sift self-raising flour and plain flour together in a bowl, set aside.
- Beat eggs, caster sugar, icing sugar and vanilla extract in a mixing bowl with an electric mixer until thick and creamy.
- Sift flours for the second time over egg mixture, pour combined butter and the hot water down side of bowl then fold ingredients together with a hand whisk.
- Spoon batter into pan holes to almost full.
- Bake madeleines for about 10-12 minutes or till the sides are golden brown. Cool madeleines slightly before removing from pan and cool on wire rack.
- Dust madeleines with some icing sugar if you desire.
Notes
It is best to serve the madeleines on the day they're made or stored in a container for 2 days after baking. The small cakes will become soft the next day.
中文食谱请往下看
中文食谱请往下看
3.5.3251
这款经典马德琳蛋糕好吃又容易做。温温的时候最好吃。
除了香，蛋糕外层还带有一点酥脆， 绝对是做下午茶点心必备食谱。
除了香，蛋糕外层还带有一点酥脆， 绝对是做下午茶点心必备食谱。
马德琳蛋糕
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马德琳蛋糕最好烤好后当天食用 ,口感比较好。也可以收进盒子里，2天内把它吃完。虽然小蛋糕留到隔天已经变软了，但还是很好吃。
Author: Ann Low
Serves: 22 - 24
Ingredients
- 2颗 大鸡蛋
- 2汤匙 细糖
- 2汤匙 糖粉
- 1茶匙 香草精
- ¼杯 自发面粉 （35克）
- ¼杯 普通面粉 （35克）
- 75克（2.5安士）牛油，融化
- 1汤匙 热水
Instructions
- 预热烤箱致200度。涂牛油在马德里烤盘。
- 将自发面粉及普通面粉一起过上在碗里，备用。
- 用电动搅拌器将鸡蛋，细糖，糖粉及香草精搅打致松发。将粉类过上过筛第二次到蛋糊里。接着把牛油及热水一起混合均匀，从碗边倒入蛋糊里。用橡皮刮刀轻轻的搅拌均匀即可。
- 将面糊舀进马德琳烤盘内到9分满。
- 放进预热烤箱烤约10-12分钟或待边缘呈金黄色即可出炉。稍凉后脱模，置网架上冷却即可享用。
- 喜欢的话可以撒上适量的糖粉在小蛋糕上。
3.5.3251
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