玛德琳蛋糕是很经典的法式点心，据说马德琳源起在十八世纪时代。虽然是经典，配方和制作却都很简单，就是一般普通烘焙材料，牛油，面粉，糖, 鸡蛋等，加上特别贝壳模式的模具，就可以制造出一颗颗可爱贝壳型的马德琳。
其实早前买了Gourmet Traveller－ The French
Issue（July 2011）就冲动的跑去买模具。但是买了模，那股热诚就似乎扑灭了所以模具雪藏了好一阵子。上几个星期，好友Wing打电话给我，说她去新加坡度假时吃到一个很好味的小蛋糕叫马德琳，问我知道这个蛋糕吗？她想要试试做。我笑了，模。。我有啊，就是蛋糕老是出不来。基于还欠着她的生日礼物迟迟没有寄出去，所以答应她我即刻开工，然后礼物连模具一同寄过去给她。Wing手脚比我快，我的蛋糕还没贴上，她昨天就mms我她的蛋糕出炉咯！哈哈！。。我还是加把劲快快把这个香脆可爱小蛋糕贴上来。
这个蛋糕一放进烘炉里，就可以烧开水，泡壶茶或咖啡，等待蛋糕的出炉。小蛋糕趁热享用，外脆内松，加上香香的牛油柠檬香，好好享受一下典型的法式下午茶。
Madelines
With Lemon Sugar
Ingredients：
120g butter
Finely grated rind of 2 lemons
3 eggs, at room temperature
100gm caster sugar
1 tbsp brown sugar
1 tbsp honey
175g plain flour, sifted
1 tsp baking powder
Lemon Sugar
40g pure icing sugar, sifted
finely grated rind of 1 lemon
Method：
1
|
Melt butter in a saucepan over low heat, add lemon rind, set aside
until cooled to room temperature but still liquid (2-3 minutes).
|
2
|
Whisk eggs, sugars, honey and a pinch of salt in an electric mixer
until pale and fluffy (4-5 minutes). Sift over flour and baking powder and
fold through.
|
3
|
Fold in butter mixture a little at a time until just incorporated,
cover with plastic wrap and refrigerate to rest (4 hours-overnight).
|
4
|
Preheat oven to 180C. Divide mixture between two buttered 12-hole
madeleine moulds (do not spread it out). Bake until golden and cooked through
(8-10 minutes), then tap tray to release madeleines.
|
5
|
Meanwhile, for lemon sugar, combine ingredients in a bowl. Serve
madeleines warm dusted with lemon sugar.
|
Tips:
·
Make sure melted butter is cool before adding to the dry ingredients
·
A good rest of batter is essential, for at least 4 hours or overnight if
possible
Reference：Gourmet Traveller， The French Issue (July 2011), pg.38
