Pertama kali kami mengenali Madeleine was through a cooking show on Channel 703. Tengok-tengok begitu saja for knowledge sebab I like the name - Madeleine. It is such a pretty name for a cake. Tak ter-inspirasi pun untuk mencuba sebab I do not like the host cum chef. Pakai dress low cut terasa seperti nak terkluar isi dalam baju into the mixing bowl. On top of that bila bercakap macam nak goda-goda. Eh! hello, kalo Bridgette Beach show tu okay lar jugak...sah-sah memang pakai baju mandi at the beach....but this one macam pakai baju mandi kat dapur....Erkk!

A week after that, I went to a beautiful bakery at 1U and what in the world I found Madeleine on their shelve. So beautiful packed in a plastic bag. Terus  kami beli. Rasanya owh my! Lazat!! Cuma the Madeleine diubah suai sket with maple syrup flavour. But, it still a delicious Madeleine. Since then, kami menyimpan cita-cita nak buat Madeleine. Two days after, terus kami masuk dapur panas oven! hehee

Madeleine is a French mini butter cake. It needs a special Madeleine baking tray which I don't have. Aramakk! Macam mana? Tak pa, jangan risau cikjah -- lets improvise. Kami guna mini tartlet pans!

The Madeleine Tray. Macam tray bahulu jar kan? hehee

 Ingredients: [Makes 50 pieces Madeleine in 2 inches mini tartlet pan]

3 large eggs
110g caster sugar
30g soft brown sugar
1 tsp vanilla essence
1/4 tsp salt
1/2 tsp baking powder
130g flour [multipurpose/wheat]
115g + 2tbsp butter - melted and cooled
Lemon zest

Method:

  1. In a mixing bowl, combine eggs and sugar. Beat until pale and thick [5-10 minutes].
  2. Add vanilla essence and lemon zest. Mix well for a few seconds.
  3. In a bowl, combine flour, salt and baking powder. Mix the dry ingredients well.
  4. Sieve the dry ingredients into the wet batter in 2 stages. Mix well using spatula.  
Pulun Pienkcat lukis nak bagi cikjah paham...hehee

5.  In a separate bowl, pour the melted butter. Add a few spoons of the batter and mix well using    spatula. Then pour the buttered batter in 2 stages into the main batter bowl. Mix well using spatula.
Tips: Method No. 5 is to ensure the melted butter incorporated easily in the batter.

   6.    Cover and rest the batter in the fridge for at least 1 hour or overnight.
   7.    Prepare the baking tray -- brush the tray with melted butter and chill in the fridge until you  need it.


8.   Using piping beg or ice cream scoop or spoon, pour the batter into the baking tray. About 1 tbsp each.




Tips: Jika ada lebihan batter, bleh simpan di dalam fridge for a later use.


9.   Bake at 190C for 10-12 minutes [depend on the type of oven]. Mine settled at 15 minutes.


Pertembungan antara chill batter and hot oven will cause a hum on the Madeleine.  Secara klasik, a good Madeleine should has a hum. Yeyy! berjaya.




Remove Madeleine from the casing and let it rest.



Madeleine siap! Kalo suka boleh sprinkle some powdered sugar on top. But nops thanks! I had enough sugar.



Madeleine yang gebu.


Personally, Madeleine yang kat bakery tu rasa dan bau-nya lebih wangi sebab ada maple syrup. Alhamdulillah. Hajat tercapai. I am so proud of myself sebab dah mencuba buat Madeleine. I think I like the name very much! Madeleine - beautiful mini cakes!


Ideal for afternoon tea. Gulp!