Can you help with a question about baking madeleines in one of those silicone "pans"? - pans manufacturer
Shortly after I bought my muffin pan, silicone, I have a recipe that came with it to a friend and disappeared. I'm not quite sure but I think that the instructions differ slightly from a recipe by Madeleine standard (a hand, I think, it is assumed that the preparation of bread differently). Help! Without a receipt for my status bar Madeleine is pretty useless. I think my pan / tray is one Silpat, but I'm not sure either - no maker's marks on the floor. I would be grateful for any suggestions and / or recipes that use a silicon wafer. Thank you.
Sunday, December 27, 2009
Pans Manufacturer Can You Help With A Question About Baking Madeleines In One Of Those Silicone "pans"?
1 comment:
You are looking on the internet ... I see no particular need for change, legislation, if you are using silicone molds.
If you have) an old recipe (pre-Silpat, you can try.
Here is a recipe from King Arthur flour with a silicone pan.
Vanilla Madeleines
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These elegant cookies are wonderful with tea or coffee.
10 spoonful (1 1 / 4 sticks, 5 ounces) butter
2 / 3 cup (4 1 / 2 ounces) sugar
3 large eggs, at room temperature
Salt 1 / 2 teaspoon
1 teaspoon vanilla extract tea
2 drops of butter-flavored rum (optional)
1 cup (4 1 / 4 ounce) King Arthur unbleached all-purpose flour, sifted or transferred to the air
Melt butter, then cool to room temperature.
In a medium bowl, beat sugar, eggs and salt until very thick and yellow. Add vanilla and butter rum flavor. Flour and melted butter, alternatively, by a movement of flexion (GE ISntle!), so that the dough loses volume as possible. Refrigerator the dough, covered for 45 minutes until it thickens.
Scoop the mixture into lightly greased wells of a standard pan-Madeleine, with 1 tablespoon of batter slightly convex (for each cookie when a pan, cook in order to keep remaining dough refrigerated). Bake muffins in preheated 375 ° C for 12 to 14 minutes light brown at edges. Cool in the pan for a few minutes, and then plunge the rack and cool completely.
Sift a thin layer of powdered sugar "on the cupcakes just before serving. Or, dip in chocolate: You can access the node at one end, and catch the other end dipping into the chocolate. Housed in a rack (on parchment paper on each drop) until the chocolate hardens. Store in an airtight container.
Yield: approximately Cupcakes 2 1 / 2 dozen.
Chocolate
Oz 1 / 4 cup (2 3 / 4) corn syrup
1 / 4 cup (2 ounces) of water
3 / 4 cup (5 1 / 4 ounces) sugar
(1 cup6 ounces) semisweet or bittersweet chocolate, chopped
In a small saucepan combine corn syrup, water and sugar. Bring to a boil, stirring, until sugar is melted. Remove from heat, with chocolate and let stand for several minutes, then stir until smooth. Heating, if necessary, gentle enough to dive, a little water if necessary.
© 2006 The King Arthur Flour Company, Inc. All rights reserved.
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