rosebud madeleine

saya buat madeleine ni sabtu malam jumaat.. <-- bukan patutnya jumaat malam sabtu ka? :p
tatkala kepala kata rest
kaki turun jugak kedapur
tangan terus keluarkan butter dll.

saja nak try buat sebab nak guna rosewater
beli dulu semata2 nk buat puding arab ~ muhallebi
nak guna 1sdb tp terpaksa beli sebotol besar!
dan dlm madeleine ni pun cuma guna 1sdb
bila nak habih??

sumber: nigella's baking book

• 5 Tbsp unsalted butter + 1 Tbsp, divided
• 2 Tbsp granulated sugar
• 1/3 cup all purpose flour
• 1 large egg
• 1 pinch of salt
• 1 Tbsp rosewater 
• 1 Tbsp confectioner sugar (optional)

1. Melt the butter over very low heat. 
2. Remove 1 Tbsp of melted butter into another container. Leave the rest 5 Tbsp to cool.
3. Combine egg, sugar, and salt in a bowl and beat with a electric mixer on high for at least 5 minutes until mixture is lightly yellow and resembles mayonnaise
4. Sift flour over mixture. Fold it in just until combined.
5. Fold in rosewater and cooled 5 Tbsp of butter until combined.
6. Cover and refrigerate for 1 hour.
7. Take out the bowl and leave at room temperature for 30 minutes
8. Meanwhile, pre-heat over to 425 F. Butter a madeleine pan with the remaining butter.
9. After 30 minutes of resting in room temperature, start filling the pan with small spoonful of "dough." Use about 3/4 tsp size so that each well looks 3/4 full. Just drop the dough without forming it. It will melt and fill the well in the over before rising.
10. Bake fo 8-10 minutes until the edges of cookies are golden brown.
11. Remove them immediately from pan onto a cooling rack. 
12. Dust with confectioner sugar before serving.

Note: 
If desired, rosewater can be replaced with vanilla extract. Just use 1 tsp instead of 1 Tbsp. This can be added to the egg mixture first.

Verdict:
some might like it.. i prefer the lemony taste madeleine :|

japanese milky madeleine

kalau french madeleine = bahulu matsaleh,
yang ini pulak bahulu jepun ;)

masa mula2 jumpa resepi ni rasa tak sabarnya nak buat
tapi bila belek betul2 tatacara pembuatan..
terasa macam.. aih.. renyahnya! (dasar pemalas :p)

smlm sebelum tidoq sempat belek2 resepi ni
sambil membayangkan proses pembuatannya
memang agak renyah tapi tak susah mana pun..
am so gonna make it tomorrow!
utk stok makan sibudak kecik dan umminya

sumber: needmorenoms (adapted from keiko ishida book: okashi treats)
bahan2:

• 120g tepung pastry <-- saya ganti dengan tepung kek (low protein)
• 20g tepung beras atau tepung jagung <-- saya guna tepung beras
• 15g susu tepung
• 1/2sdk baking powder
• 15g madu 
• 1sdb air panas
• 100g unsalted butter
• 50g heavy cream (at least 45% milk fat)
• 1sdk vanilla
• 140g telur <-- 3biji telur
• secubit garam
• 150g japanese sugar <-- caster sugar - saya kurangkan ke130g

tatacara:

1. panaskan oven ke suhu 170C.
2. ayak tepung2, susu tepung dan baking powder. dalam mangkuk atau cawan kecil, sebatikan madu dan air panas. ketepikan dulu kedua-dua bekas tersebut.
3. masukkan butter, heavy cream dan vanilla kedalam mangkuk besi atau any heatproof bowl. double -boil sehingga butter cair.
4. dalam mangkuk besi yg berasingan, pukul telur dan garam sehingga kuning telur pecah. masukkan gula dan double-boil sehingga adunan telur agak suam (jangan sampai telur masak sudah!) sambil2 tu pukul adunan tersebut menggunakan whisker sehingga sebati. 
5. bila dah suam, asingkan bekas telur dan pukul menggunakan hand mixer sehingga kembang (saya tuang kedalam stand mixer) dalam 5minit. masukkan madu dan pukul sebati.
6. kaupbalikkan adunan tepung kedalam adunan telur dengan perlahan2, sehingga sebati.
7. tuang adunan butter+cream dan kaupbalikkan sehingga sebati.
8. pipe atau sendukkan adunan kedalam muffins case. dan bakar selama 25minit atau sehingga keperangan.

verdict:

its a simple looking cake, 

made with passion and love.. 

surely it tasted lovely!
ok, frankly speaking..
bahulu jepun ni lembut, wangi dan lemak.

saya mesti pilih! :p

spiced orange madeleine

inilah bekal anak teruna gebu hari ni..
utk dimakan bersama classmate selepas wrap-up session
dia tanya apa ni ummi?
kata ummi: baulu matsaleh rasa oren :p

sumber: janessweets - adapted from nick malgieri's book: cookies unlimited
bahan2:

• 2biji telur saiz A
• secubit garam
• 1/2cwn gula, dicedok buang 1tbs
• 1tbs orange blossom honey <-- saya guna madu biasa macam capilano
• parutan kulit oren
• 1sdk orange flower water atau sedikit orange extract <-- diabaikan sbb takdek 
• 1cwn tepung <-- diayak 
• secubit dua serbuk bunga cengkih <-- saja tambah - itu yg jadik spiced tu ;) 
• 8sdb butter cair (lebih kurang 120g)
• gula aising utk ditabur

tatacara:

1. panaskan oven 190C dan gris & tepungkan loyang madeleine.
2. pukul telur dan garam hingga berbuih. 
3. sebatikan gula dan orange flower water (kalau ada) dan masukkan kedalam telur. masukkan parutan kulit oren dan madu. masukkan tepung. kaupbalikkan hingga sebati (guna rubber spatula).
4. masukkan butter cair dan kaupbalik hingga sebati.
5. tuang kedalam acuan dan bakar lebih kurang 12-13minit.
6. tabur gula aising sebelum dihidangkan.

nota:
pertama kali parut kulit oren guna microplane grater.. simply awesome! dapat zest sangat banyak! more than double compared to using grater cap ayam yg selalu buat saya rasa nak baling grater itu kedinding sebab kulit buah yang diparut jadik berair.

bila hasil parutan banyak.. memang terasa keorenannya.. yummy! cuma terasa macam masam sangat pun ada! maybe sebab saya kurangkan gula lebih drp 1tbs kot?

terlupa sungguh motif buat ni nak bagi budak2 makan.. tangan gatal menambah serbuk bunga cengkih. hopefully the kids tak kesah dgn rasa bunga cengkih tu.. its not obvious but it gives some 'kick'. perahsan :p

updates:
anak teruna balik bagitau kawan2 cakap sedap dan mintak lagi. diorang suruh bawak bahulu oren banyak2!! hahaha.. kelakar betul budak2 tu..

2nd attempt of madeleines

the 1st attempt seems not right
too dense. too hard-to-bite!
sampai kena korbankan jadik trifle!

this 2nd attempt..
i kept in fridge approximately 30mins only..
and it turned out soft & fluffy!

source: joyofbaking
ingredients:

• 1/2 cup unsalted butter, melted and cooled
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 3 large eggs, at room temperature
• 2/3 cup granulated white sugar
• 1 teaspoon pure vanilla extract

method:

1. First, melt the butter and allow it to cool while you make the batter.
2. In a small bowl place the flour, baking powder and salt and whisk until well blended.
3. In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes).  Add the vanilla extract and beat to combine.
4. Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it.  Sift the rest of the flour over the egg mixture and fold in being sure not to overmix or the batter will deflate. 
5. Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. 
6. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.
7. Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C). 
8. Generously butter two 12-mold madeleine pans.  Dust the molds with flour and tap out the excess. 
9. Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center.  (This will result in the classic "humped" appearance of the madeleines.)
10. Bake the madeleines for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched.  Do not overbake these cookies or they will be dry.

verdict:

macam bahulu versi matsaleh :p

madeleine

the french recipes..
banyak intrikasinya
banyak birokrasinya

souffle.. harus naik tinggi.. lebih tinggi drp bekasnya
macarons.. harus ada "kaki".. baru dikatakan menjadi
madeleine.. harus ada perut buncit.. baru nampak cantik

satu pun saya belum berani cuba
sehinggalah dapat loyang madeleine ini:

hatiku gumbira! lalalala..
terimakasih kak gie :)

sumber: davidlebovitz
bahan2:

• 3biji telur gred A
• 2/3cwn gula
• 1 1/4cwn tepung
• 1tsp baking powder
• parutan kulit lemon - sebiji
• 120g butter, dicairkan dan disejukkan suhu bilik

tatacara:

1. cairkan butter dan sejukkan pada suhu bilik
2. gris loyang dgn butter cair dan tabur tepung. simpan loyang dalam petisejuk.
3. pukul telur dan gula hingga kembang dan gebu (dalam 5minit).
4. ayak tepung dan bp kedalam adunan telur.
5. masukkan parutan kulit lemon kedalam butter cair dan tuang kedalam adunan telur sedikit demi sedikit sambil mengkaupbalikkan adunan - hingga sebati.
6. simpan adunan dalam petisejuk sekurang-kurangnya 1jam <-- saya simpan semalaman.
7. panaskan oven ke 210C.
8. plop adunan kedalam loyang dan bakar adunan selama 10minit <-- oven saya kena tambah lagi beberapa minit (tapi terlebih tambah la pulak!!)

hasil terlebih masa bakar: terberanak sudah!!

see the hump? kira jadik la tu :p

aahhh.. this is such a beauty..
*perasan sekejap :p

verdict:
kak gie kata dia punya madeleine ringan dan rangup.
yadak!! macam mana rasa madeleine yg betul pun tak tahu..
tapi rasa ringan dan rangup itu lebih mengujakan
madeleine saya padat sangat.. macam tak best je..
mungkin kena sejukkan 1jam saja kot?
kita cuba lagi nnti.....insyaallah..

lagi satu.. my madeleine smells of telurrrrr. another turn-off :(
masa buat dah terbau2 dah.. saya tambah 1sdk esen vanilla
tak cukup lagi agaknya??