My Madeleines
I used to dislike madeleines (I'm not a fan with fluffy and dry baked desserts), but then I found a shop that sold moist and dense madeleines. Ever since then I've loved them. This recipe aims at recreating that store's taste. This is a recipe that I love and treasure.
Mix thoroughly so that it becomes smooth and doesn't form lumps. The baking time varies depending on the mold and the oven, so adjust accordingly. I changed the type of mold and oven that I used so I've greatly adjusted the temperature. Recipe by Yukiline
My Madeleines
I used to dislike madeleines (I'm not a fan with fluffy and dry baked desserts), but then I found a shop that sold moist and dense madeleines. Ever since then I've loved them. This recipe aims at recreating that store's taste. This is a recipe that I love and treasure.
Mix thoroughly so that it becomes smooth and doesn't form lumps. The baking time varies depending on the mold and the oven, so adjust accordingly. I changed the type of mold and oven that I used so I've greatly adjusted the temperature. Recipe by Yukiline
Cooking Instructions
- 1
Basically, all you have to do is add the ingredients in order from the top and mix them together. Weigh and add the strong flour, cake flour, and sugar to a bowl and use a whisk to mix together until fluffy (or you could sift).
- 2
Add the egg and honey and continue mixing.
- 3
Pour in the melted butter and mix in neatly. Mix in the rum and vanilla extract as finishing touches.
- 4
The batter is completed when it leaves tracks when it falls like a ribbon from the whisk. Cover the bowl with plastic wrap and chill in the refrigerator overnight.
- 5
Chilling the batter overnight makes the cake smooth, moist, and plump after baking. If you don't have time, chill for at least 2 hours.
- 6
Fill the molds with the batter. (Use a spoon or a piping bag etc.) Fill about 80% full.
- 7
Bake for 12-15 minutes in a 190ºC preheated oven.
- 8
They're finished. Once they have cooled slightly, put in a bag or a sealed container to keep moist. They're better a day or longer after baking.
- 9
The browned side is plump and the center swells, and are cute.
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