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Madeleine Tower

玛德莲塔

Ingredients  
100g unsalted butter
2 eggs
80g sugar
15g honey
1/2 tsp vanilla essence
100g cake flour
1 tsp baking powder
1/4 tsp salt
200g white compound chocolate
a little oil-based pink colouring
a little gold powder, mixed with a little alcohol
some baby’s breath petals
some fondant

Method
1    Melt butter using double-boiling method. Let it stand at room temperature.
2    Stir the eggs and sugar until foamy and light. Add honey and vanilla essence to mix well.
3    Sift cake flour into the egg batter.
4    Add baking powder and salt, whisking gently. Pour in melted butter and whisk. You can make different madeleine flavours by adding lemon juice, matcha powder or cocoa powder.
5    Preheat oven to 180°C.
6    Fill 90% of a madeleine mould with batter. Bake in oven for 12 to 15 minutes (adjust according to oven conditions).
7    Loosen madeleine edge with knife then tap to unmould. Leave to cool for later use.
8    Microwave white chocolate for 30 seconds. Remove and stir, repeating at 30-second intervals to obtain a smooth consistency. Do not heat continuously for 60 seconds as high temperatures can separate the oil from the chocolate.
9    Add the oil-based pink colouring to the liquid chocolate, mixing well. While still warm, half fill the madeleine mould. Then add the madeleines. Refrigerate for 15 minutes till set. Remove.
10    Use a small brush to coat half of the madeleines with the gold paint. Set aside.
11    Use a toothpick to secure the pink and golden madeleines alternately onto a cone-shaped styrofoam. Fold them up into a tower, and add some baby’s breath petals for decoration.
12     The mermaid tail and shells are made using fondant with moulds. Coat them with the gold paint.

用料
无盐牛油100克
鸡蛋2个
糖80克
蜂蜜15克
香草精半茶匙
低筋面粉100克
泡打粉1茶匙
盐1/4茶匙
免调温白巧克力200克
油性粉红色素少许
金粉少许,用少许酒精调匀
满天星花瓣适量
翻糖膏适量

作法
1    隔水融化牛油,放至室温备用。
2    将鸡蛋和糖搅拌至泡沫变细,加入蜂蜜和香草精,搅拌均匀。
3    将低筋面粉过筛后倒入蛋糊中。
4    加入泡打粉和盐,轻轻搅拌均匀。倒入融化的牛油搅拌。可加入柠檬汁、抹茶粉或巧克力粉做出不同口味的玛德莲。
5    预热烤箱至摄氏180度。
6    将面糊舀入烤模中至9分满,放入烤箱烘烤12至15分钟(依据烤箱状况调整)。
7    用小刀轻挑出玛德莲,使之脱模,放凉备用。
8    将白巧克力放进微波炉加热30秒,取出后搅拌,再放入微波炉加热30秒,取出后搅拌至滑顺。注意不能连续加温60秒,因为温度过高会导致巧克力油水分离。
9    往巧克力酱中加入油性粉红色素搅拌,趁着温热,倒入玛德莲模至半满,接着放入玛德莲。放入冰箱冷藏15分钟,待巧克力定型后取出。
10    取一半分量的玛德莲,用小刷子涂上金粉液,备用。
11    使用牙签依序将粉红玛德莲和金色玛德莲插入保丽龙,叠起成为一个塔,再加上一些满天星花瓣点缀。
12    顶端的美人鱼尾巴和装饰用的贝壳使用翻糖膏压模完成,再用小刷子涂上金粉液。

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