Easy Madeleines With 10 Minutes Prep Recipe by cookpad.japan
Cooking Instructions 1 Completely melt the margarine (or butter) in the microwave. 2 Mix cake flour and baking powder together. You can also shake to combine in a plastic bag. 3 Beat the eggs with a whisk in a bowl. Then add the sugar all at once, and combine thoroughly. 4 Sift all the dry ingredients and add to the bowl. Mix all together with a spatula. 5 Mix in honey and lemon juice (you can also use lemon juice concentrate) and then add melted butter. Combine everything together well. The batter is now done! 6 Bake the batter right away. My oven is old, but I set it at 180°C (350°F) for 20 minutes. If you chill the batter in the refrigerator for 30 minutes to an hour before baking, it makes the madeleines nice and moist. 7 While waiting for the over to preheat, pour in the batter and fill 80% of the madeleine cups. If you chill the batter in the refrigerator, make sure to mix it well before pouring into the cups. 8 This batter won't rise too much. You'll know they're done when they are nice golden color, and you can stick a toothpick in and it comes out clean. I think the baking time will be different in every oven so adjust. 9 1/2/2010 Edit: If you mix the dry ingredients in a bag by shaking, it works the same as sifting, but of course you can sift them normally. 10 Another note: When mixing the dry ingredients, don't worry too much about the smoothness of the batter. It'll turn out fine as long as you get rid of any lumps. You can also use a whisk. 11 1/15/2010 Edit: When I made these today, I didn't have enough baking powder so had to make it with only 1.5 teaspoons of baking powder but it turned out fine. Feel free to adjust the amount as you like. 12 Normally you use 3 g of baking powder for every 100 g of flour. But I added more on purpose because this batter is heavy. 13 1 Completely melt the margarine (or butter) in the microwave. 1 Completely melt the margarine (or butter) in the microwave. 2 Mix cake flour and baking powder together. You can also shake to combine in a plastic bag. 2 Mix cake flour and baking powder together. You can also shake to combine in a plastic bag. 3 Beat the eggs with a whisk in a bowl. Then add the sugar all at once, and combine thoroughly. 3 Beat the eggs with a whisk in a bowl. Then add the sugar all at once, and combine thoroughly. 4 Sift all the dry ingredients and add to the bowl. Mix all together with a spatula. 4 Sift all the dry ingredients and add to the bowl. Mix all together with a spatula. 5 Mix in honey and lemon juice (you can also use lemon juice concentrate) and then add melted butter. Combine everything together well. The batter is now done! 5 Mix in honey and lemon juice (you can also use lemon juice concentrate) and then add melted butter. Combine everything together well. The batter is now done! 6 Bake the batter right away. My oven is old, but I set it at 180°C (350°F) for 20 minutes. If you chill the batter in the refrigerator for 30 minutes to an hour before baking, it makes the madeleines nice and moist. 6 Bake the batter right away. My oven is old, but I set it at 180°C (350°F) for 20 minutes. If you chill the batter in the refrigerator for 30 minutes to an hour before baking, it makes the madeleines nice and moist. 7 While waiting for the over to preheat, pour in the batter and fill 80% of the madeleine cups. If you chill the batter in the refrigerator, make sure to mix it well before pouring into the cups. 7 While waiting for the over to preheat, pour in the batter and fill 80% of the madeleine cups. If you chill the batter in the refrigerator, make sure to mix it well before pouring into the cups. 8 This batter won't rise too much. You'll know they're done when they are nice golden color, and you can stick a toothpick in and it comes out clean. I think the baking time will be different in every oven so adjust. 8 This batter won't rise too much. You'll know they're done when they are nice golden color, and you can stick a toothpick in and it comes out clean. I think the baking time will be different in every oven so adjust. 9 1/2/2010 Edit: If you mix the dry ingredients in a bag by shaking, it works the same as sifting, but of course you can sift them normally. 9 1/2/2010 Edit: If you mix the dry ingredients in a bag by shaking, it works the same as sifting, but of course you can sift them normally. 10 Another note: When mixing the dry ingredients, don't worry too much about the smoothness of the batter. It'll turn out fine as long as you get rid of any lumps. You can also use a whisk. 10 Another note: When mixing the dry ingredients, don't worry too much about the smoothness of the batter. It'll turn out fine as long as you get rid of any lumps. You can also use a whisk. 11 1/15/2010 Edit: When I made these today, I didn't have enough baking powder so had to make it with only 1.5 teaspoons of baking powder but it turned out fine. Feel free to adjust the amount as you like. 11 1/15/2010 Edit: When I made these today, I didn't have enough baking powder so had to make it with only 1.5 teaspoons of baking powder but it turned out fine. Feel free to adjust the amount as you like. 12 Normally you use 3 g of baking powder for every 100 g of flour. But I added more on purpose because this batter is heavy. 12 Normally you use 3 g of baking powder for every 100 g of flour. 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