So, do I love the French Madeleine cake? It starts in a very unexpected way. Back to my days in Oxford, when taking into account English and French degrees, I met Marcel Proset’s “DU Côté de Chez Swann” on the first year’s reading list (Swan To. In the first part of this book, he argued the power of unconscious memory aroused by the taste of Madeleine cake.
Soon after, I accidentally discovered these small shell cakes in real life. At the corner of my university, there is an antique cooked restaurant named olive. Their Madeleine cake is really … wow. I will take one on the way to class, during the late night studying period, or every time I need to refresh one (well, maybe a few).
Thirteen years later, I finally decided to try to make them by myself. It began to buy a Madrine baking sheet at an impulsive manner and was driven by the mission of this French cuisine. However, the additional challenge is that I am a vegetarian now, which means that there are no eggs or butter, both of which are the core of the original recipes. Our task is to make the perfect vegan cake without losing the classic taste and texture, and hope to achieve a unique sense of unevenness. I am very close, but I still want to continue trying until I was right.
After several attempts and some kitchen failed, I came up with a very close and delicious recipe, just a vegetarian. It is still in progress. When I get it in the way I want, I may update this article.
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raw material:
120 grams of self -fans
1 tablespoon of corn starch
1 teaspoon soak
75 grams of sugar
A little salt
60 ml soy milk
60 ml of vegan yogurt
45 ml melted vegan cream
1/4 teaspoon lemon peel broken
1/2 tablespoon lemon juice
1 teaspoon vanilla essence
method:
- Preheat the oven to 250C.
- In a large bowl, mix flour, baking powder, sugar and salt together.
- In another bowl, mixes soy milk, vegan, and melted vegan cream, lemon peel, lemon juice and vanilla essence. Then stir this mixture into the drying ingredients to form a thick cake batter. Cover the bowl and put the batter in the refrigerator for 1 hour (you can also make batter and refrigerate overnight in advance).
- Apply grease on the Madeleine cake can and sprinkle it. Divide the batter into the mold.
- Bake for 6-8 minutes, or until Madrine cake is golden yellow, and inserts the center with a toothpick. It is clean when it is removed.
- Put them on the metal frame to cool before enjoying.
Every bite of vegan Madeleine cake reminds me of those days in Oxford, returning to a pleasant cooked food shop, and starting all the literary journey with Prove. I hope you can find the same happiness when baking and tasting these Madrin cakes as I am improving them. Happy baking!
