These cake have been my fav since I was a little kid. Grandma used to make it all the time. But not anymore. So I decided to make them with my mom and grandma last September when I had my holiday back to Jakarta. Oh how I miss them so much. I miss baking with them :( Btw, they didn't know that they're called Madeleine until I told them. (well I tried to tell my grandma, but she didn't understand what the hell is Madeleine lol) So basically the recipe I'll give you below is just a normal recipe of Madeleine that I get from Joyofbaking (one of my fav baking sites!).
A little history about Madeleine :
The madeleine (French pronunciation: [mad.lɛn], English /ˈmædleɪn/) or petite madeleine ([pə.ti mad.lɛn]) is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.
Madeleines are very small sponge cakes with a distinctive shell-like
shape acquired from being baked in pans with shell-shaped depressions.
Aside from the traditional moulded pan, commonly found in stores
specialising in kitchen equipment and even hardware stores, no special
tools are required to make madeleines.
A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest, for a pronounced lemony taste.
source : Wikipedia
original recipe from Joyofbaking
Ingredients :
1/2 cup (113 grams) unsalted
butter
1 cup (130
grams) all-purpose
flour
1/2 teaspoon
baking powder
1/8 teaspoon
salt
3 large
eggs, at room temperature
2/3 cup (133
grams) granulated white
sugar
1 teaspoon pure vanilla extract
Note: If you make miniature madeleines, reduce the baking time to
about 7-9 minutes.
Method :
First, melt the butter and
allow it to cool while you make the batter.
In a small bowl place
the flour, baking powder and salt and whisk until well blended.
In the bowl of
your electric
mixer, beat the eggs and sugar at medium-high speed until the mixture has
tripled in volume and forms a thick ribbon when the beaters are lifted (about 5
minutes). Add the vanilla extract and beat to combine.
Sift a small amount of flour over the egg mixture and,
using a large rubber spatula,
fold the flour
mixture into the beaten eggs to lighten it. Sift the rest of the flour over the
egg mixture and fold in being sure not to overmix or the batter will deflate.
Whisk a small amount of
the egg mixture into the melted butter to lighten it. Then
fold in the
cooled melted butter in three additions. Cover and refrigerate for at
least 30 minutes, or several hours, until slightly firm.
Position a rack in the
center of the oven and preheat to 375 degrees F (190 degrees C). Generously
butter two 12-mold madeleine pans. Dust the molds with flour and tap out the
excess. (Could spray pans with Bakers Joy instead.) (Make sure the pans are
well greased or the madeleines will stick and be hard to remove.)
Drop a generous
tablespoonful of the batter into the center of each prepared mold, leaving the
batter mounded in the center. (This will result in the classic "humped"
appearance of the madeleines.)
Bake the madeleines for
11 to 13 minutes, until the edges are golden brown and the centers spring back
when lightly touched. Do not overbake these cookies or they
will be dry.
Remove the pans from the
oven and rap each pan sharply against a countertop to release the madeleines.
Transfer the madeleines, smooth sides down, to wire racks to cool. The
madeleines are best served the same day but can be stored in an airtight
container at room temperature for 2 to 3 days or frozen, well wrapped, for up to
1 month.
When serving
dust with
confectioners sugar.
Makes about 24 - 3
inch (8 cm) madeleines.
Vie's Result :
I didn't use Madeleine pan because I didn't have any. Mom and grandma always use this kinda round flowery pan to make them. Grandma had it since my mom was a kid!
No comments:
Post a Comment