Madeleines 马德琳蛋糕

Madeleines

Ingredients:

    makes about 22-24 pcs
    2 large Eggs
    2 tbsp Caster sugar
    2tbsp Icing (confectioners’) sugar
    1 tsp Vanilla extract
    1/4 cup (35g) Self-raising flour
    1/4 cup (35g) Plain flour
    75g (2 1/2 ounces) Butter, melted
    1 tbsp Hot water

     Method:

• Preheat oven to 200 deg C/400 deg F. Grease madeleine pan with little butter or cooking spray. Sift self-raising flour and plain flour together in a bowl, set aside.
• Beat eggs, caster sugar, icing sugar and vanilla extract in a mixing bowl with electric mixter until thick and creamy.
• Sift flours for the second time over egg mixture, pour combined butter and the hot water down side of bowl then fold ingredients together with a hand whisk. 
• Spoon batter into pan holes to almost full.
• Bake madeleines for about 10-12 minutes or till the sides  are golden brown. Cool madeleines slightly before removing from pan and cool on wire rack.
• Dust madeleines with some icing sugar if you desire.

It is best to serve the madeleines on the day they’re made or stored in a container for 2 days after baking. The small cakes will become soft the next day.

• 预热烤箱致200度。涂牛油在马德里烤盘。
• 将自发面粉及普通面粉一起过上在碗里，备用。
• 用电动搅拌器将鸡蛋，细糖，糖粉及香草精搅打致松发。将粉类过上过筛第二次到蛋糊里。接着把牛油及热水一起混合均匀，从碗边倒入蛋糊里。用橡皮刮刀轻轻的搅拌均匀即可。
• 将面糊舀进马德琳烤盘内到9分满。
• 放进预热烤箱烤约10-12分钟或待边缘呈金黄色即可出炉。稍凉后脱模，置网架上冷却即可享用。
• 喜欢的话可以撒上适量的糖粉在小蛋糕上。