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Here’s an idea for Mother’s Day! 👩💕
Baking the perfect madeleine is all about getting the right pan, and the secret ingredient: PATIENCE.
Madeleines are one of my favourite things to make because I can do everything by hand, and the cleanup is minimal. The batter comes together in 10 min tops. (Longer if you don’t have a microwave)
Read thru the post in its entirety if you want the iconic hump bump 🐪
Ingredients (Makes 12-16, depending on pan size)
• 85g unsalted butter
• 75g sugar
• 1/8 tsp salt
• 1/2 tsp vanilla bean paste
• 1/2 med lemon zest
• 2 large eggs
• 30g honey
• 15g milk
• 15g oil (neutral tasting)
• 100g cake flour
• 3/4 tsp baking powder
Steps
1. Sift flour, baking powder in a bowl
2. Melt butter in microwave/ over stove
3. In large bowl, mix sugar, salt, vanilla, lemon zest
4. Add eggs, honey, milk, oil and mix well until mixture is even
5. Add sifted flour and mix until smooth
6. Add warm butter and mix until everything is incorporated
7. Refrigerate for at least 1 hr
8. Pipe into buttered and floured madeleine pans (85% full)
9. Preheat oven to 200C
10. Place pan into oven and turn heat down to 185C
11. Bake for 9-10min until browned
Tips
I’ve had really good results by refrigerating the batter and before baking it in a hot oven. The difference in temperature helps with the bump
The honey imparts a pleasant taste and keeps the cakes moist
Cake flour ensures that the madeleine texture is delicate
Piping the batter helps to keep the process of filling the pans neat. You can use a regular ziplock bag to pipe these! Just place the ziplock into a tall cup to fill easily, then squeeze everything to the corner and snip off the end before piping the batter
If you’re using a non-stick pan, just buttering the pan would do. If you’re using a regular pan, coat with butter then dust with flour (sift flour over the buttered crevices, then tap on counter to release excess flour like glitter art back in elementary sch)
These are best enjoyed FRESH out of the oven. Or at least on the same day. I wrap them individually in cling film to preserve moisture, then place them in air tight container at room temp. If storing more than 3 days, I’d put in the fridge
The batter should be firmer after resting in the fridge. You can even make the batter one day ahead
To get the nice deep scalloping of the madeleine shells, you’d have to get the right madeleine mould. The one I have is from Shopee - Hanbit Cho’s pastry shop. Pricey but it’s heavy duty and feels sturdy.
HAPPY BAKING MADELEINES. 😚✨
Recipe: Pastry Living by Aya
#homecafe #bakingrecipes #baking #homebaking #recipes #mothersdaygift #mothersday #bakingideas