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柴田武的焦糖瑪德琳蛋糕

柴田武的焦糖瑪德琳蛋糕的做法
8.3 综合评分 123 人做过这道菜收藏
天然气小姐—Ariel的厨房
天然气小姐—Ariel O(∩_∩)O~
自从做了脱模膏，这个瑪德琳模具就彻底被拯救了！继续安利脱模膏，超级好用超级好用超级好用，重要的事情说三遍！
对于瑪德琳，以前我是很不屑的，甚至看不起，觉得搅拌搅拌就做成的甜品怎么会好吃呢？到现在，我彻底爱上它了，瑪德琳最迷人之处在于出炉放凉后的口感，外表香脆，内心柔软，当然放置两天左右后完全柔软的口感也是很好的。

这款焦糖瑪德琳的特别之处，不仅仅是焦糖，总所周知，焦糖和海鹽是绝配，蛋糕体里加入焦糖醬，涂抹磨具时撒少許少許的海鹽，复合口感是它出彩的地方。
————萌萌哒分割線————
配方來自我的偶像“妍色”，其實來自日本甜點大師柴田武書裏。

强烈安利这个脱模膏，非常好用！（酥油我用猪油代替，烤出来瑪德琳没有猪油味的。）
【脫模膏—自制蛋糕面包脫模神器的做法】
http://www.xiachufang.com/recipe/100483278/

厨房有专门介绍这个瑪德琳的，可以参考下。
【柴田武的瑪德琳焦糖蛋糕的做法】
http://www.xiachufang.com/recipe/100101096/

用料

低粉	39g
杏仁粉	19g
泡打粉	2g
細砂糖（我用的黃糖）	24g（原方37.5g）
雞蛋	1個（去殼約50g）
轉化糖漿（或者用水饴）	2g
焦糖醬	12g
黃油	50g
鹽	少許
焦糖醬
白砂糖	40g
涼水	12g
熱水	20g

柴田武的焦糖瑪德琳蛋糕的做法

先做焦糖醬：
白砂糖40g+涼水12g放入锅中，小火加热至琥珀色成焦糖，立刻关火，加入20g熱水，即成焦糖醬，放一旁备用。

天气冷，焦糖醬容易凝结，如果凝结了，再放在小火上加热10几秒的时间就又融化了,我们用的时候,要使用那种流动状态的.
低粉+泡打粉過篩兩次，倒入容器中，加入杏仁粉，再加入細砂糖，用刮刀攪拌均勻，如果杏仁粉有顆粒，記得摁壓。
（我用的黃糖，打成黃糖粉加進去的）
在打散的雞蛋中加入容器中（我偷懒啦，直接加进去的，没打散），用手抽搅拌均匀。
再加入轉化糖漿，用手抽攪拌均勻。
然后加入焦糖醬，继续用手抽搅拌均匀。
黃油煮沸，加到以上的面糊中，用手抽搅拌均匀。
成品面糊狀態。
瑪德琳模具先涂上脱模膏，然后再细细的撒少許少許鹽在模具上。（别撒多了）

面糊靜止約10分鍾左右,裝入裱花袋，擠入模具8-9分滿。
（同时还烤了红茶柠香瑪德琳，颜色深的是焦糖瑪德琳）
中層,預熱過的烤箱,上下火,實際溫度200℃,10分鍾左右。

當小肚子不再繼續膨脹並且邊緣呈現焦黃色基本就可以出爐了！（實在不放心，用牙簽插入小肚子最高點，沒有濕面糊就可以啦）

小貼士

1、瑪德琳有傲人的小肚子才是完美！

2、脫模膏比塗油撒粉更好用，出來得紋路更清晰、完美。

3、方子几乎没什么需要改的啦，直接用就好了，要相信PO主！免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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