According to the lovely Madeleines of Fŕäńċệ. “The muse of a tea party”. The cake belongs to the basic sponge cake group, and it has a lovely scallop shape.
When you bite into the first slice of cake, you’ll note the delicate soft crust and crispy sides, as well as the scent of butter and sweetness. One thing is certain: no one would be able to miss this delectable cake. Simply spend 30 minutes selling a plate of Madeleines with a yellow color and mild and airy taste using the main ingre∂ιєnts of eggs, butter, sugar, and basic techniques.
2 large eggs at room temperature
1/2 cup granulated sugar 100g
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour plus 1 tbsp 100g sifted
7 tbsp unsalted butter 100g
1 teaspoon lemon zest
1/4 teaspoon baking powder
1 pinch salt
Step 1: Melt the butter in a double boiler until it turns brown, then set it aside to cool ( Simply brown the butter until it turns a caramel color.)
Step 2: In a mixing bowl, combine the flour, salt, and baking powder, then sift through a sieve to obtain a fine dough mixture.
Step 3: In a mixing bowl, whisk together the eggs and sugar for 8-9 minutes, or until the mixture is light yellow in color and dense in texture. When the machine is picked up, trail tracks are left behind. Then, thoroughly incorporate the vanilla and lemon peel into the meringue mixture.
Step 4: Combine the dry powder mixture from steps 2 and 3 with the meringue mixture from steps 3 until the dough comes together and has a certain amount of adhesion. To make mixing simpler and prevent clumping or pastry mixture, break the dry dough into small pieces and slowly apply them to the meringue mixture.
Step 5: Gently fold the melted butter into the flour mixture.
Step 6: Cover the dough and set aside for 1 hour to cool.
Step 7: Scoop the mixture into the holes in the prepared pan with a spoon. Preheat oven to 350 degrees Fahrenheit and bake for 8 to 10 minutes.
Step 8: Remove the cooked cake from the pan and dust the top with powdered sugar.
When mixing flour, the exact amount of flour must be calculated exactly, as adding too much flour to a recipe is a common mistake. Using an electronic scale to calculate the most precise quantity of flour. If you don’t have a scale, puree the flour with a spoon, then sift the flour into a measuring cup and flatten the dough with a knife.
Genoise is a Madeleine batter that is raised by tiny air bubbles entering the egg. So, when you’re mixing the flour or softly handling it, keep that in mind.
The cake of the day will taste the best because this Madeleine has a light and airy texture similar to biscuits. If you make a large number of cakes, make sure each one is sealed in a sealed package.
If the madeleine becomes trapped in the pan after baking, run a knife around the edge of the mold and gently press on the base to force it forward. This will make removing the cake without breaking it much easier.
Don’t worry if the shape of your Madeleine cake after baking isn’t as pretty as you’d like; the cake will still taste delicious.