Chocolate Madeleines . 巧克力瑪德蓮蛋糕
I do not like eating chocolates and chocolate cakes, but I like drinking hot chocolate in winter days. And this Chocolate Madeleine is one of the exceptions which I would put it on my dessert list. It has an outstanding flavor, irresistible taste and fluffy texture, and most importantly it is mild sweet. It really takes a bite of stress.
我不愛吃巧克力和巧克力蛋糕，但卻喜歡在冬日裡來一杯熱巧克力。 而這個巧克力瑪德蓮是例外地被我這個不好甜的人放在我那少數喜愛的甜品菜單上。 這全因為它有種獨特的味道和鬆厚的口感，入口近乎即溶，又甜味溫和，實有點難以抗拒。 吃一口真的可以使人暫時忘憂。
Chocolate Madeleines . 巧克力瑪德蓮蛋糕
Mold: Chiyoda Madeleine Mold; Recipe is enough for making 16 pieces of Chocolate Madeleine
- Eggs, Large at room temperature 4 pc
- Valrhona Dark Chocolate, finely chopped 85g
- Unsalted Butter, melted 110g
- Sugar 120g
- Pure Vanilla Extract 3g
- Sea salt, finely ground 1.5g
- Dark Cocoa Powder 25g
- Baking Powder 4g
- Cake Flour 80g
- Bread Flour 30g
- Method:
1. Add chopped chocolate into melted butter and let sit for 45 seconds, stir until smooth and set aside
2. Sift cocoa powder, baking powder, flours and salt in a bowl and set it aside.
3. Beat eggs using stand mixer or hand beater at high speed, beat until thick and light yellow.
4. Reduce speed and add in sugar gradually, then beat at high speed until light and fluffy
5. Fold the cocoa/flour mixture gently into the egg/sugar mixture
6. Add the chocolate and butter mixture into (5) and fold it in gently until evenly mixed, remember to put the mixture light and fluffy
7. Cover the batter with plastic cling and keep it the fridge for an hour even overnight
8. Take out the batter and let return to room temperature for not more than 20 minutes and at the same time, preheat the oven to 210C
9. Pour the batter into the Madeleine molds till full, run a toothpick around each filled Madeleine mold to break the bubbles, and drop the mold down to a lined surface from 4" above
10. Put the mold with batter into the preheated oven, and bake for 7 minutes, then reduce the heat to 175C and bake for another 4 minutes
2. Sift cocoa powder, baking powder, flours and salt in a bowl and set it aside.
3. Beat eggs using stand mixer or hand beater at high speed, beat until thick and light yellow.
4. Reduce speed and add in sugar gradually, then beat at high speed until light and fluffy
5. Fold the cocoa/flour mixture gently into the egg/sugar mixture
6. Add the chocolate and butter mixture into (5) and fold it in gently until evenly mixed, remember to put the mixture light and fluffy
7. Cover the batter with plastic cling and keep it the fridge for an hour even overnight
8. Take out the batter and let return to room temperature for not more than 20 minutes and at the same time, preheat the oven to 210C
9. Pour the batter into the Madeleine molds till full, run a toothpick around each filled Madeleine mold to break the bubbles, and drop the mold down to a lined surface from 4" above
10. Put the mold with batter into the preheated oven, and bake for 7 minutes, then reduce the heat to 175C and bake for another 4 minutes
Cooking Tips:
1. Let the cold batter return to room temperature is a must if you want your Madeleines with a fluffy and neat texture, and a smooth surface without air bubbles, but do not let stand for more than 20 minutes
2. Madeleines taste the best on the day you baked them, but could be kept in an airtight container for 3 to 5 days. Keep baked madeleines in an airtight container, but they are best eaten the same day they are baked
3. I enjoy eating madeleine plain, but sometimes do dust it with icing sugar or extra cocoa powder
1. Let the cold batter return to room temperature is a must if you want your Madeleines with a fluffy and neat texture, and a smooth surface without air bubbles, but do not let stand for more than 20 minutes
2. Madeleines taste the best on the day you baked them, but could be kept in an airtight container for 3 to 5 days. Keep baked madeleines in an airtight container, but they are best eaten the same day they are baked
3. I enjoy eating madeleine plain, but sometimes do dust it with icing sugar or extra cocoa powder
巧克力瑪德蓮蛋糕
模具：千代田瑪德蓮貝殼模; 食譜足夠造16 件巧克力瑪德蓮
材料：
雞蛋，大 室溫 4 pc
Valrhona 黑巧克力，切碎 85g
無鹽牛油，熱溶 110g
糖 120g
純正香草油 3g
海鹽，磨幼 1.5g
黑可可粉 25g
泡打粉 4g
低筋粉 80g
高筋粉 30g
做法：
1.將切碎的巧克力放入溶牛油內，靜置 45 秒，攪拌至光滑，備用
2.將可可粉，泡打粉，麵粉和鹽放入碗中，備用
3.用廚師機或手持電攪拌器高速打雞蛋至濃厚淡黃
4.降速後加入糖，高速攪拌至輕身和鬆厚
5.將可可/麵粉混合物輕輕倒入蛋/糖混合物中
6.將巧克力和牛油混合液放入可可/麵粉混合物（5）中並輕手摺入，直至混合均勻，記著混合物要保持鬆厚
7.用保鮮膜封好麵糊，放冰箱一個小時或過夜
8.取出麵糊，回溫，但不要超過20分鐘，同時將烤箱預熱至210℃
9.將麵糊倒入瑪德蓮模具中至滿，用牙籤在每盆麵糊中走一圈以打破氣泡，入烤箱前把模具從桌面上4吋敲下至已墊桌面
10.把模具連麵糊放入已預熱的烤箱中，烘烤7分鐘，然後降溫至175℃，再烘烤4分鐘
提示：
1.想瑪德蓮有鬆厚又綿密的質感，而表面光滑不帶氣泡，就要讓冷麵糊先回溫才烘烤，但不要擱置超過20分鐘
2.最好吃的瑪德蓮應在烤好當天吃，但吃不完仍舊密封容器中室溫保存3至5天
3.我愛吃淨食瑪德蓮，但有時候灑上點糖粉或可可粉，也別有風味
材料：
雞蛋，大 室溫 4 pc
Valrhona 黑巧克力，切碎 85g
無鹽牛油，熱溶 110g
糖 120g
純正香草油 3g
海鹽，磨幼 1.5g
黑可可粉 25g
泡打粉 4g
低筋粉 80g
高筋粉 30g
做法：
1.將切碎的巧克力放入溶牛油內，靜置 45 秒，攪拌至光滑，備用
2.將可可粉，泡打粉，麵粉和鹽放入碗中，備用
3.用廚師機或手持電攪拌器高速打雞蛋至濃厚淡黃
4.降速後加入糖，高速攪拌至輕身和鬆厚
5.將可可/麵粉混合物輕輕倒入蛋/糖混合物中
6.將巧克力和牛油混合液放入可可/麵粉混合物（5）中並輕手摺入，直至混合均勻，記著混合物要保持鬆厚
7.用保鮮膜封好麵糊，放冰箱一個小時或過夜
8.取出麵糊，回溫，但不要超過20分鐘，同時將烤箱預熱至210℃
9.將麵糊倒入瑪德蓮模具中至滿，用牙籤在每盆麵糊中走一圈以打破氣泡，入烤箱前把模具從桌面上4吋敲下至已墊桌面
10.把模具連麵糊放入已預熱的烤箱中，烘烤7分鐘，然後降溫至175℃，再烘烤4分鐘
提示：
1.想瑪德蓮有鬆厚又綿密的質感，而表面光滑不帶氣泡，就要讓冷麵糊先回溫才烘烤，但不要擱置超過20分鐘
2.最好吃的瑪德蓮應在烤好當天吃，但吃不完仍舊密封容器中室溫保存3至5天
3.我愛吃淨食瑪德蓮，但有時候灑上點糖粉或可可粉，也別有風味
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