Tuesday, 17 January 2012

Receita de Madeleine/ Madeleine's recipe

Hoje acordei com vontade de comer Madeleine... resolvi fazer e postar a receita, estavam deliciosas!!!! Today I woke up feeling like to eat Madeleine and I decided to bake and post the recipe....it was yummy!!!

Receita Madeleine

150 gramas de manteiga sem sal
180 gr de farinha de trigo
4 ovos grandes
1 pitada de sal
150 gr de acucar
1 casca de limao siciliano ralada
1 colher de cafe de baunilha em po

Equipamento especial: forma de Madeleine tamanho medio ou pequeno.

Forno aquecido a 180 graus C.
Derreter a manteiga em uma vasilha pequena em fogo medio ate' estar derretida totalmente. Deixe esfriar a temperatura ambiente, enquanto a manteiga esta' esfriando, unte as formas de Madeleine com margarina e farinha de trigo. Colocar os ovos com uma pitada de sal na vasilha da batedeira e bater em alta velocidade por 3 minutos, ate' dobrar de tamanho. Continuar batendo em alta velocidade e aos poucos adicionar o acucar e bater por mais 2 minutos.
Com uma espatula colocar a casca do limao ralado e a baunilha em po, misturar com a espatula. Coloque a farinha de trigo e gentilmente misture com a espatula ate' obter uma mistura. Colocar a massa nas forminhas de Madeleine.
Asse as Madeleines por 10 minutos ou ate' a beirada das madeleines estiverem douradas. Tire do forno e imediatamente remover das forminhas, cuidado para nao quebrar as beiradas. Esfriar e polvilhar acucar de confeiteiro.
Rendimento: 3 duzias de Madeleines.

Madeleine's Recipe: (English)


1 1/2 sticks unsalted butter (6 ounces)

2 tablespoons softened unsalted butter (for greasing pan)

3/4 cups unbleached all-purpose flour

4 large eggs 

a pinch fine-grain sea salt

2/3 cups sugar

zest of one large lemon

1 teaspoon vanilla extract
powdered sugar
a bit of extra flour for dusting baking pan
Special equipment: A madeleine baking pan, regular or small
Preheat oven to 350 degrees Fahrenheit.
Melt the 1 1/2 sticks of butter in a small pot over medium heat until it's brown and gives off a deliciously nutty aroma, roughly 20 minutes. Strain (using a paper towel over a mesh strainer) - you want to leave the solids behind. Cool the butter to room temperature. By doing the butter first you can complete the rest of the steps while it is cooling.
While the melted butter is cooling, use the remaining 2 tablespoons of butter to grease the madeleine molds - get in there and make sure you get in all the ridges. Dust with flour and invert the pan tapping out any excess flour. Lanha uses "cooking spray" with flour to simplify this part.
Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick - you are looking for the eggs to roughly double or triple in volume - approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony. Now with a spatula fold in the lemon zest and vanilla (just until mixed).
Sprinkle the flour on top of the egg batter, and gently fold in. Now fold in the butter mixture. Only stirring enough to bring everything together.
Spoon the batter into the molds, filling each mold 2/3 -3/4 full. I use a small cup filled with batter to keep things clean and manageable, it is easier than using a spoon.
Bake the madeleines for 12 - 14 minutes
Makes: 3 dozen

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