Tuesday, 22 March 2016

蜂蜜玛德琳 (Honey madeleines)


很满意这次的马德琳,
不论是口感,味道,
还是那小小的肚腩,
都让我开心了一个下午。



或许是新模子的优势,
还是新食谱的尝试,
也可能这回有经过冷藏冰箱一阵,
这回的马德琳,蛋糕体松软,芳香,美味,
底皮脆香,表层还真的巩起传说中的小小山丘哦!
太惊喜了!



好好吃的小蛋糕,会一个接一个,
吃个不亦了乎哦!


很喜欢马德琳的模型和纹路。


大肚!大肚!大肚哦!
有点变态的兴奋,哈哈哈哈哈。。。。


蜂蜜玛德琳
食谱参考 : 八卦兔

蛋2只(约100-110g)
细砂糖80g
低筋粉100g,泡打粉2g
融化黄油120g
蜂蜜30g


做法:
 
1。蛋加入糖打散,打到糖化开蛋液浓稠
2。泡打粉与低筋粉混合过筛,再加入做法(1)的蛋液中,用蛋抽搅拌均匀至无干粉。
3。加入温热的融化的黄油。搅拌均匀
4。加入蜂蜜(蜂蜜也可以略加温增加流动性,也容易混合)。然后盖保鲜膜冷藏至少2小时。
5。取出面糊,放置半小时回温(也可不回温,但略回温容易挤)。装入裱花袋,挤入模具8分满 
6。放入预热烤箱230'C,烤约8分钟。见边缘见金黄即可。 出炉略冷却一下下(刚出炉是玛德琳是略软),就可以扣出冷却。







 

Honey madeleines
Recipe adapted from : 八卦兔

2  eggs(100-110g)
80g caster sugar
100g cake flour
2g baking powder
120g melted butter
30g  honey


Method:

1.  Beat the egg and caster sugar until sugar fully dissolved and the mixture thicken.
2.  Sift the cake flour and baking powder. Add in the sifted flour into step (1), mix well.
3.  Add in melted butter, mix well.
4.  Add in honey, mix well to form a smooth batter.  Chill in the fridge at least 2 hours.
5.  Take out the batter from the fridge, rest for 30minutes at room temperature. Scoop into piping bag, pipe into madeleine's mould about 3/4 full.
6.  Bake with preheated oven at 230'C about 8 minutes or the edge is golden color seen.  Remove the madeleines from the mould after there are slightly cooler.





剩余的一点面糊,现有的马德琳模子用完了,
随意的往柜子捉个星型的顶上,
蛮可爱滴。










喜欢烤成微焦带褐黄色,超香!

 


Photobucket

I'm submitting this post to the event Little Thumbs Up [March 2015 Event: Honey] organized by Zoe [Bake for Happy Kids] and Doreen [My Little Favourite DIY] and hosted by Joyce [joycescapade.com]

8 comments:

  1. 看了你的描写,真的感受到你的喜悦,可以想象到你在为这小蛋糕而翩翩起舞了!看来我得立即赶到你家与你共舞,嘻嘻。。。

    ReplyDelete
  2. 哈哈,第一次发现小肚肚是这么可爱的哟,赞哟 :)

    ReplyDelete
  3. 手脚很快哦。。。。 哈哈 。。 又一道美味的小甜点了。

    ReplyDelete
  4. 那焦香的外皮太吸引人了!

    ReplyDelete
  5. Hi Aunty Young,
    Any more of these pretty Honey madeleines left ?

    ReplyDelete
  6. 大肚子哦!我还没买模子。。。。。

    ReplyDelete
  7. Sai肚蛋糕。。好棒。。夫人也还没弄过、去买模子先。。呵呵!

    ReplyDelete
  8. Hi Aunty Young, thanks for sharing your recipe with LTU. These madeleines are so lovely and perfectly baked! They must be great for tea time. :)

    ReplyDelete

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