終於知道為何店裡沒賣大理石瑪德蓮這種東西了；原來做起來這麼醜啊。
I figured out why no patisserie sold “marble madeleine” because it looks that ugly.
這才是正常的，有原味和巧克力。
Normal version below, original and chocolate flavours.
好像沒告訴大家去年我買了水波爐，是Toshiba的ER-ND300，雖然烹調上不是那麼面面俱到，但真的是省時又減油煙的好幫手。同時也代表我有烤箱了，玩過各種肉類後最近終於決心進軍從小一直很陌生的洋菓子領域。
It seemed that I didn’t tell you I got a 3-in-1 microwave/oven, Toshiba ER-ND300. Though it doesn’t always cook perfectly, it does save your time and decline cooking oil fumes. That also means I have an oven at the same time, and finally I decided to kick off my pastry adventure after baked/grilled/roasted various kinds of meat.
最初下手的即是材料簡單，看起來也不難做的瑪德蓮，果然是菜鳥建立信心的好選擇。
Madeleine was my first choice because of its simple ingredients and method, which really built my confidence.
我使用類似磅蛋糕的配方，雞蛋兩顆、低筋麵粉100g、奶油100g、砂糖90g、泡打粉1g。
My madeleine recipe is similar to pound cake’s: two eggs, 100g cake flour, 100g butter, 90g caster sugar, 1g baking powder.
若是製作費南雪，榛果奶油是必須，瑪德蓮則是榛果奶油和澄清奶油都有人用；強烈建議一定要榛果奶油，一面煮你就會知道，那焦糖＋堅果的香味比起單純的奶油實在棒太多了。
Hazelnut butter is a must for financier, optional for madeleine. But I strongly recommend you because it really adds gorgeous caramel and nutty flavour to your pastry.
大部分的食譜告訴你所有材料混合均勻即可，我手上有「河田勝彦のおいしい理由。お菓子のきほん、完全レシピ」，也是這麼教，且麵粉和泡打粉的比重高於一般食譜，但他特別提到那是一定不會失敗的家庭做法，在他店裡販賣的商品，都是經過蛋白打發、麵糊冰過24小時的，差別是家庭式做法成品放一天就會變乾，口感不佳，你烤好馬上吃的話則是沒差。
Most recipes said just mix all ingredients. One of my cook books, “Kawata’s delicious reasons; basic and all recipe of pastry”, is no exception. But Katsuhiko Kawada, the author, mentioned that this was a must-success homemade version. All products sold in his boutique were made with beaten egg white. Though they tasted similar just after baked, the homemade ones dried quickly within 1 day and the texture worsened.
當然我不可能一天內全塞進肚裡，所以一定是不偷懶的先打發蛋白，
Certainly I don’t want to eat them up immediately. So I always beat egg white first.
再加入砂糖和蛋黃，
then add sugar and egg yolk,
拌勻，
stir well,
篩入麵粉及泡打粉，
sift flour and baking powder,
最後是榛果奶油，拌勻後封保鮮膜冰24小時。
And finally, hazelnut butter. Cover the bowl with plastic wrap and refrigerate for 24 hours.
要做巧克力口味的話，就隨便加個一匙可可粉(隨便的意思當然是，沒稱所以別問我分量)。
Add cocoa powder as you want for chocolate flavour. (As you want means I don’t care the precise measurement)
模型是在東京合羽橋淺井商店買的(樂天市場有他們家的網路商店)，強調不事先塗油灑粉也絕不沾，輕鬆脫模，是真的，推薦給跟我一樣的新手，也有相同材質的費南雪等其他模。
I got my mold in Asai Shoten in Kappabashi, Tokyo(official online shop in Rakuten). No needs of butter or flour in advance; recommend to beginners like me. Financier and other molds with the same coating are also available.
不要裝滿，不用塗得很整齊沒關係。上面的份量剛好做兩盤。
Don’t fill totally full and don’t care the surface. My recipe above is perfectly for 2 batches.
烘烤的溫度，從190到220度都有人用(河田勝彥是220度)，我沒買烤箱溫度計，水波爐顯示幾度就當幾度，如果是200度，不會每顆肚子都爆開，現在我慣用的是210度，烤八分半至九分鐘，這樣表面略乾，中間是熟的。
According to several recipes I read, the baking temperature varied from 190 to 220 degrees C(220 degrees by Kawata). I prefer to (preheated)210 degrees C and baking for 8.5~9 minutes with the middle puffing up, the surface dried and the centre well-baked. I don’t have an oven thermometer, and all temperatures were measured by the oven.
據說是麵糊休息一天的關係，表面粗糙有氣孔，不出油。
It was said that the dough “rested” overnight caused the surface not greasy and not smooth with lots of holes.
瑪德蓮是好的開始，接著還要挑戰更多甜點。下一個會是什麼呢？
Madeleine is a good start, and I’ll try making more pastries. What’s next?
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