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Kangyou | 04-Feb-09 | Madeleine 瑪德蓮貝型蛋糕 | (201 Reads)

My new toy ! Silicone Madeleine Pan

Actually I am looking for metal madeleine pan but my hubby coundn’t find it, so he bought me silicone pan....I love it because easy to handle, non-stick surface works great. The only thing is the bottom of the madeleines only get very light brown, otherwise it is a perfect baking product !

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After 1 hour in fridge...ready to bake !PicturePicture

Bake for 8 minutes (190°C). Do not overbake, cake will become very dry !

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Another tray I've tried on metal pan ! Both also get wonderful result !

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This is the first time I baked madeleines....going to try other recipes !


Black Sesame Madeleines  

  • 113 grams unsalted butter, melted
  • 125 grams all-purpose flour

  • 1/2 tablesppon Pure Black Sesame Powder

  • 0.5 teaspoon baking powder

  • 1/8 teaspoon salt

  • 3 large eggs, at room temperature

  • 130 grams granulated white sugar (I reduced to 75g)

  • 1 tsp pure vanilla extract

 Method:-

  1. Melt the butter and allow it to cool while you make the batter.
  2. Combine and sift the flour, sesame powder, baking powder and salt. 

  3. Beat the eggs and sugar with electric mixer at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes).  

  4. Add the vanilla extract and beat to combine.

  5. Add small amount of flour over the egg mixture and, using spatula to fold the flour mixture into the beaten eggs to lighten it.  Fold in the remaining flour over the egg mixture. (Remember not to overmix or the batter will deflate)

  6. Then fold in the cooled melted butter in three additions. 

  7. Keep in fridge for at least 30 minutes or overnight, until slightly firm.

  8. Drop a teaspoon of the batter into the center of mold. 

  9. Bake in preheated oven at 190°C about 8 minutes for mini madeleines.