RECIPES

[RECIPE] MATCHA MADELEINES | 抹茶馬德蓮

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Ah, matcha Madeleines, green little pieces of heaven. As a big time matcha fan, I definitely have a special place in my heart reserved only for these beautiful green sponge cake. I have been making Madeleine for quite some time now, and while these delicious cookies are fairly easy to make, I’ve accumulated some important tips for making good Madeleines.

瑪德蓮蛋糕,我心中永遠的愛。加入抹茶粉後瞬間變無敵,讓其他普通的瑪德蓮整個落寞了。一直以來做了無數次瑪德蓮,雖然說這款點心難不難,卻有許多小撇步。如果沒有好好遵守,成品會有很大的差距喔!以下是我自己累積的小經驗,與你們分享。

Tips for making good Madeleines / 瑪德蓮小撇步

  • Use room-temperature eggs. When eggs have had a chance to warm up a bit, they are able to trap more air as they whip up, making for even baking and a lighter texture.
  • Always coat the molds with butter/oil before dusting the baking pans. It’s easy to want to skip this step especially when using nonstick pans, but don’t! The coated butter helps the Madeleines achieve a nice golden brown color, and the dusted flour makes it extremely easy to remove the cookies. I have tried skipping this step only to have my Madeleines stick onto the pan when removing them. I ended up with sad, rough-surfaced Madeleines.
  • Use a piping bag to pipe the batter. It is the easiest way for me to gauge how much batter goes into each cavity to prevent overflowing. Fill each cavity to just about 3/4 full; this will give the batter ample space to spread in the oven.
  • Mix the batter to just incorporated, then STOP. Over mixing will cause the batter to deflate, leading to dense Madeleines.
  • Let the batter sit for at least 3 hours to allow all the ingredients to fully incorporate.

***

  • 使用常溫的雞蛋。常溫的雞蛋能夠更有效的打入並鎖住空氣,達到蓬鬆飽滿的效果。
  • 在烤模上塗上奶油/植物油,再撒上一層薄薄的面粉。 模底的油能讓蛋糕底形成一層漂亮的金黃色澤,灑上的麵粉也讓脫膜更加的容易。我曾經以為自己已經使用不沾烤盤,所以抱著僥倖的心態略過這一個步驟,結果蛋糕超難脫膜,黏鍋得慘不忍睹。要是烤盤已經使用了一段時間,這個步驟更不能省略喔。
  • 使用擠花袋擠入麵糊。我個人認為這是最簡單拿捏麵糊量的方式。在每個模內擠入3/4的麵糊,讓麵糊在烤箱內成形時有足夠的空間膨大。
  • 攪拌麵糊至剛剛好就好。這是瑪德蓮能不能蓬鬆的關鍵,所以千萬不要想說再攪一下!過分得攪拌麵糊會使蛋糕的口感過於稠重而不輕盈喔。
  • 冷藏靜置麵糊至少3小時以上。這個步驟是為了讓所有的材料的混合入味,使得風味更加的濃郁。

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Recipe / 食譜

Serves 24 Madeleines / 可做 24 個瑪德蓮

Oven temperature – 190°C/375°F / 烤箱溫度 – 190°C/375°F

Ingredients / 材料
  • Unsulted butter – 4 oz / 1 stick / 113 grams
  • Granulated sugar – 120 grams
  • All purpose flour – 120 grams
  • Salt – 1 pinch
  • Baking powder – 1 tsp
  • Matcha powder – 1 Tbsp (go premium if you want a luscious green)
  • Eggs – 2 large sized eggs (room temperature)
  • Milk – 1 Tbsp

***

  • 無鹽奶油 – 4盎司 / 113公克
  • 砂糖 – 120 公克
  • 中筋麵粉 – 120 公克
  • 鹽 – 一小撮
  • 泡打粉 – 1茶匙
  • 抹茶粉 – 1 大匙 (品質越好的抹茶粉會呈現更亮麗的綠色喔)
  • 雞蛋 – 2大顆常溫蛋
  • 牛奶 – 1 大匙

Instructions / 作法

1. Melt the butter completely in a sauce pan. Let it to cool.

將奶油加熱至融化,靜置放涼。

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2. Add sugar, sift the flour, baking powder, salt, and matcha powder into a large bowl. Whisk together to combine.

在大碗中加入砂糖,入麵粉,泡打粉,鹽,以及抹茶粉。攪拌混合。

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3. In a medium bowl, combine two eggs and milk. Whisk til frothy.

在中碗內打入2顆大雞蛋,加入牛奶,打發至起泡。

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4. Add the egg mixture into the flour mixture. Use a rubber spatula and mix til lumpy. This is the point where you don’t want to mix so thoroughly as you will be mixing in butter next.

將蛋糊加入粉類,用攪拌棒攪拌至黏稠塊狀。這時候不需要攪拌的太均勻,因為下個步驟要加入奶油後會需要更多攪拌。

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5. Mix in the cooled butter into the flour mixture. Add the butter slowly, and mix til just combined. This step may take a while and the butter will probably seem like it isn’t incorporating into the mixture. Keep mixing and you will get there! Remember not to overmix.

將冷卻的奶油慢慢得拌入麵糊中。攪拌至奶油完全融入後停止攪拌。這步驟會有點費力,且奶油可能會看似拌不進去,不過加油!終究會融入的。切記不要過度攪拌。

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6. Cover the bowl with a plastic wrap and rest the batter in the refrigerator for at least 3 hours.

將拌好的麵糊蓋好並冷藏至少3小時。

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7. Preheat the oven to 190°C/375°F.

將烤箱預熱至190°C/375°F。

8. Melt some butter and coat the baking pan with a pastry brush.

將少許奶油融化,刷至烤模上。

9. Using a fine strainer, dust a thin layer of flour over the molds.

用濾網撒一層薄薄的麵粉在塗了奶油的烤模上。

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10. Transfer the batter into a piping bag and pipe the batter into the molds. Fill each cavity with about 3/4 of batter.

將麵糊鏟入用擠花袋,擠進烤模約3/4滿。

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10. Place the filled molds into the preheated oven and bake for 11 to 13 minutes. Check the edge of the Madeleines and slightly press the top of the cookie. If the tops spring back, it means they are done.

放入烤箱約11至13分鐘。檢查蛋糕邊緣或是輕壓蛋糕上方,如有彈回代表麵糊以烤熟。

11. Remove the pans from the oven and let cool for 3 to 5 minutes. Remove the Madeleines from the molds and transfer to a cooling rack, then they are ready to be served!

出爐後靜置3至5分鐘就可以脫膜了。將蛋糕移出至冷卻架上就可以享用了!
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I hope you enjoy these delicious little bites of heaven!

希望你們喜歡這些可口可愛的小點心!

xoxo, S

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