昨天私房网友posted 和Ruby问到madeleines的做法，我把方子照抄如下：

¾ cup (1 ½ sticks) unsalted butter
1 cup cake flour
3 large eggs
1 large egg yolk
2/3 cup granulated sugar
¼ teaspoon salt
1 teaspoon finely grated or minced fresh lemon zest
1 ½ teaspoon pure vanilla extract
Solid vegetable shortening, at room temperature, for greasing
All-purpose flour for dusting
Powdered sugar for dusting

1, In a small, heavy saucepan, place the butter over medium heat and heat until the milk solids separate, drop to the bottom of the pan, and turn a rich brown; do not allow to burn. Remove from the heat and set aside.

2 Place the cake flour in a strainer or sifter, sift into a bowl, and set aside.

3, In a bowl , combine the eggs, egg yolk, granulated sugar, and salt and beat with an electric mixer at high speed until very pale and creamy, about 5 minutes. Add half of the cake flour and mix at low speed until well blended. Mix in the browned butter in the same manner, then blend in the remaining flour. Add the lemon zest and vanilla and mix until smooth. Cover the bowl tightly with plastic wrap and refrigerate for about 30 minutes.

4, Position an oven  rack so that the madeleines  will bake in the middle of the oven and preheat the oven  to 375 degree F. Using a pastry , generously grease the  12 scallop shell-shape molds of a Madeleine pan  with shortening, Sprinkle the greased molds generously with all-purpose flour, tilt and rotate the pan to coat the molds evenly, invert the pan over a sink, and tap the bottom to remove  excess flour. Set aside.

5,Spoon a generous tablespoon of the batter into each of the prepared molds, filling to just  below the rims. Cover the remaining batter tightly  with plastic wrap to prevent drying out and set aside until forming the next batch of madeleines,

6, Transfer the pan to the oven and bake until the tops of  madeleines are golden and spring back when lightly touched in their centers with your fingertip, 8 to 10 minutes.

7,Remove the pan from the oven and immediately turn out the madeleines, shell sides up, onto a wire rack to cool completely.

8,Wash and dry the pan, then fill and bake again as directed.

The madeleines may be stored in an airtight container at room temperature for up to 3 days. Just  before serving ,sift a light dusting of powdered sugar over them.


注：

1，方子来源：afternoondelights

2，这款点心很好操作，不过我喜欢它的外形胜过它的口味。

3，第4个步骤我没有用shortening ，只是用butter 抹一抹就好了。烤过第一遍洗净模子后再抹一次butter。

4，模子：