Thursday, 5 July 2012

Madeleines With Lemon Sugar (柠檬马德琳)

德琳蛋糕是很典的法式点心,据说马德琳源起在十八世纪时代。然是典,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 IssueJuly 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。


Madelines With Lemon Sugar

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

Melt butter in a saucepan over low heat, add lemon rind, set aside until cooled to room temperature but still liquid (2-3 minutes).

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.

Fold in butter mixture a little at a time until just incorporated, cover with plastic wrap and refrigerate to rest (4 hours-overnight).

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.

Meanwhile, for lemon sugar, combine ingredients in a bowl. Serve madeleines warm dusted with lemon sugar.

·      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