Friday, 29 April 2016

巧克力马德琳 (Chocolate Madeleines)



这几天,老天总算听到我的呼唤,
 陆陆续续,也下了几场小雨,
谢谢您,感恩。

  午后不再是炎热纳闷的,
恼人的制水谣言应该不攻自破了,
安迪应该也是收拾懒散的心情,从新出发咯!



 
上回的蜂蜜马德琳赢得娜娜的青睐,
趁外面下着细细小雨,厨房不再是闷热的,
快快动手,烤几个巧克力马德琳,
赶明儿给她当早餐呗。











巧克力马德琳

 材料 :
蛋2只(约100-110g)
细砂糖80g
低筋粉90g,可可粉12g, 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,可可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。






Chocolate madeleines

Ingredients  :2  eggs(100-110g)
80g caster sugar
90g cake flour
12g cocoa powder
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, cocoa powder 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.


 经过一连两次都烤得,肚皮巩得高高的马德琳,
我想已经掌握到他的窍门了。

既是面糊必需冷藏一段时间,
烘烤时火候一定要高,
如此这般才会外皮巩起香脆,蛋糕体松软湿润,
纹路清晰,贝壳形显出,
是不折不扣的贝壳小蛋糕!











@@@@@ Enjoy ! @@@@@@

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