Madeleines 马德琳蛋糕

I was very happy to meet up with Linda of RotinRice again recently. Our last meeting was more than 4 years. We had an enjoyable lunch on the day that Linda arrived and spent a few hours walking at Chinatown after that. Linda gave me some lovely gifts and I love them all especially the beautiful cookbook. After browsing through the recipes on this cookbook, The Afternoon Tea Collection, I decided to try out the Madeleine recipe with the madeleine pan that Linda gave me. I love the Madeleines, they tasted delicious and not too sweet to my liking. Moreover it only took about 10-12 minutes of baking time. This small dainty cake was very fragrant with a little crispy outer layer served once cooled down. A perfect companion to serve with a cup of coffee or tea for a lazy afternoon.

Thank you Linda for your thoughtful gifts :)

Madeleines

Ingredients: makes about 22-24 pcs
2 large Eggs
2 tbsp Caster sugar
2tbsp Icing (confectioners') sugar
1 tsp Vanilla extract
1/4 cup (35g) Self-raising flour
1/4 cup (35g) Plain flour
75g (2 1/2 ounces) Butter, melted
1 tbsp Hot water

Method:

Preheat oven to 200 deg C/400 deg F. Grease madeleine pan with little butter or cooking spray. Sift self-raising flour and plain flour together in a bowl, set aside.
Beat eggs, caster sugar, icing sugar and vanilla extract in a mixing bowl with electric mixter until thick and creamy.
Sift flours for the second time over egg mixture, pour combined butter and the hot water down side of bowl then fold ingredients together with a hand whisk.
Spoon batter into pan holes to almost full.
Bake madeleines for about 10-12 minutes or till the sides are golden brown. Cool madeleines slightly before removing from pan and cool on wire rack.
Dust madeleines with some icing sugar if you desire.

It is best to serve the madeleines on the day they're made or stored in a container for 2 days after baking. The small cakes will become soft the next day.

~~~~~~~~~~~ 马德琳蛋糕

这款经典马德琳蛋糕好吃又容易做。温温的时候最好吃。
除了香，蛋糕外层还带有一点酥脆，绝对是做下午茶点心必备食谱。
材料：约22-24个 2颗大鸡蛋 2汤匙细糖 2汤匙糖粉 1茶匙香草精 1/4杯自发面粉（35克） 1/4杯普通面粉（35克） 75克（2.5安士）牛油，融化 1汤匙热水
做法：

预热烤箱致200度。涂牛油在马德里烤盘。
将自发面粉及普通面粉一起过上在碗里，备用。
用电动搅拌器将鸡蛋，细糖，糖粉及香草精搅打致松发。将粉类过上过筛第二次到蛋糊里。接着把牛油及热水一起混合均匀，从碗边倒入蛋糊里。用橡皮刮刀轻轻的搅拌均匀即可。
将面糊舀进马德琳烤盘内到9分满。
放进预热烤箱烤约10-12分钟或待边缘呈金黄色即可出炉。稍凉后脱模，置网架上冷却即可享用。
喜欢的话可以撒上适量的糖粉在小蛋糕上。
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马德琳蛋糕最好烤好后当天食用,口感比较好。也可以收进盒子里，2天内把它吃完。虽然小蛋糕留到隔天已经变软了，但还是很好吃。
I'm linking sharing this post to Cook-Your-Books #18 @ kitchen flavours