南瓜玛德琳小蛋糕 Pumpkin Madeleine

很多博文说玛德琳是否成功在于有无小肚子。
我这些小蛋糕看似有似无的小肚子真让我纳闷！

不知道大家有什么诀窍可以让玛德琳有高高明显的小肚子呢？

 

 

食谱取自Ellena Guan

材料 Ingredients:


85克普通面粉
100克无盐牛油，切小块
50克细砂糖 （我减至30克）
2个鸡蛋
30毫升蜂蜜
30毫升淡奶油
30克南瓜泥
1茶匙发粉
1茶匙香草精

85g All-Purposed Flour
100g Unsalted Butter, cubed
50g Caster Sugar (I reduced it to 30g)
2 Eggs
30ml Honey
30ml Whipping Cream
30g Pumpkin Puree
1 Teaspoon Baking Powder
1 Teaspoon Vanilla Extract 

做法 Method：

1) 南瓜用蒸或微波炉煮到变软，压成泥状后备用。
To prepare pumpkin puree: Zap 100g of pumpkin cubes in microwave on high heat or steam about 5 minutes or till soften, mashed it fork and set aside. 

2) 牛油用微小火慢慢煮到熔化然后再继续煮１分钟左右等它呈现浅褐色就把锅离火放在一旁降温。
Dissolve cubed butter in a heavy duty pan on low heat till lightly brown in colour, remove from heat. 

3) 将鸡蛋和糖放入搅拌碗里用手拌器打均匀（约两分钟)，拌入香草精，蜂蜜，香草精和香草精一起拌匀。
In a bowl whisk eggs and sugar till combined, stir in honey, whipping cream and vanilla extract and mix well. 

4) 然后拌入筛好的面粉和发粉再分次慢慢加入融化的牛油搅拌到面糊变有光泽。
Next stir in sieved flour and baking powder till no trace of flour found. Gradually add in melt butter and stir till it forms a smooth and glossy batter. 

5) 接着用保鲜膜盖上面糊的碗放进保鲜膜至少两个小时或隔夜才使用。
Cover the batter and leave it at least two hours or overnight in the fridge to thicken. 

6) 烤箱预热至180℃，在玛德琳烤盘上涂抹些油然后撒上薄薄的一层面粉。 （我用190度，没撒粉）
Preheat oven to 180°C, grease Madeleine tin with melt butter then dust with flour. (I didn't dust with flour)

7) 把面糊均匀的分配到烤盘里，不要装太满（约7分满，因为烘烤是还会膨胀）然后送进烤箱烤18 - 20分钟或看到玛德琳变金黄色和出现如以上图中的＂小肚子＂即可。
Fill prepared tin with batter almost to the brim, bake in preheated oven for 18 – 20 minutes or until golden brown. 

8) 将玛德琳取出等大约3分钟后才脱模放在冷却架上降温。 
Once baked, remove tin to cooling rack for 3 minutes before loosen the cake to cool completely on the rack. 

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

&

I'm submitting this to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

& co-hosted by Charmaine of Mimi Bakery House.