黛芙妮ˇ╰╯ˇ愛吃愛玩愛作夢 x Daphne's Kitchen

☞關於瑪德蓮的凸肚臍☜

為什麼瑪德蓮這種常溫奶油蛋糕要有凸肚臍呢?!

其實黛芙妮自己也一直在尋找這個答案，目前有兩種板本:

❶瑪德蓮是由一位在法國東北柯爾梅西鎮(Commercy)的廚師開始廣為人知，而這位廚師的版本是有肚臍的
❷另一派說法就是，如果有凸肚臍這麼重要那為什麼擺飾的時候要將貝殼面朝上而不是肚臍呢?所以這派人就是主張瑪德蓮不用啤酒肚

(如果看過美味關係都知道Julia Child是美國人但隨著外交官老公周遊列國後定居在法國因為愛吃成為知名美食節目廚師也出了食譜書，據說她的瑪德蓮版本是平坦腹肌! 好吧，而且就連瑪德蓮的歷史歐美兩邊都有不同說法了)

個人覺得美國都叫瑪德蓮Madeleines "cookies"應該就是因為常見的版本都是平平的沒有肚臍，不像蛋糕澎的那麼高也不像餅乾那麼扁平

黛芙妮的麵糊一定靜置起碼18~20小時才會進烤箱，因為那是我覺得最適合的時間！但，曾經有次不小心睡過頭讓他放置超過了24小時，烤起來就像上圖一樣扁平害我好難過嗚嗚
後來問了我在大阪學製菓的哥哥，他說放置麵糊的原因有三:
❶為了降低泡打粉的效力(?)
❷讓奶油和其他味道更加融合
❸ 給予麵筋時間鬆弛，組織比較細緻

嗯哼...畢竟不是專業出身的黛芙妮現在只好每一款都給她試試試，不斷試一直試試到找到perfect time為止啦！

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姑且不論到底有肚臍是正宗還是沒有才是王道，黛芙妮覺得外觀重要但是味道好吃更重要！

黛芙妮廚房每一款的瑪德蓮都是自己想出來的，每一款的配方比例也不一樣，畢竟食材使用上要注意乾濕和柔韌平衡嘛~(黛芙妮每一款都是試做試吃好多次，吃到愛的游泳圈都出來了才能推出耶)
Btw或許有些人覺得黛芙妮的瑪德蓮不像其他的那麼重奶油或是超級濕潤，因為我覺得糖雖然在營養界不是個被推崇的食物
但是在甜點裡在人生裡卻提供無可取代的甜味，吃的開心健康也很重要，如何兼顧健康和美味是我做甜點的初衷，接下來要推出的口味也是經過多次實驗的成果噢，敬請期待！

☞About the Bumps on Madeleines☜

WHY madeleines need to have little bumps or humps to represent a success? or why are they the signature of these little French delight?

Well, based on my research and understanding, there are two versions of explanation:
❶Madeleine cake was wildely known after a chef in Commercy, a north-east county of France, and the madeleines out of his/her kitchen were with little bumps
❷Some others doubted that people should not present madeleines with the shell side up if the bumps were the important symbol. These people claim madeleines to be flat and also about the taste and texture were denser

(Julia Child in Julie and Julia, made her madeleines without bumps at first and was required by audiences to make bumpy version on her tv show!)

I think the reason why Americans ususally call French Madeleine as Madeleine Cookies is the thickness of the cake itself. Flat madeleines are not sopngy and high as normal cakes but not as flat and crunchy as cookies(like the picture above).

Daphne's Kitchen's madeleine batter need to rest at least 18 to 20 hours before baking because it's the best time to bake from my previous failed trails lol 
I also asked my brother Jammie (he is the professional one:b) about this, and he told me letting batter to rest is to:

❶lessen the efficacy of baking powder(?)
❷bring all the flavor together
❸let the batter(gluten) loose

Umm, however, since taste is as critical as appearance and everyone has their unique definition of deliciousness, I will continuing working on testing different resting time, flavor, ratio and so on to create better and healthier sweets!

New flvavors will be announced soon so stay tuned!

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