The hubby and I have thought up a new brilliantly cheep date night. It involves staying home a glass of wine or beer a camera and making stuff. I am talking about a blogging date night of course. Hubby has a blog about wine making. For those of you who can read Korean go here
http://blog.naver.com/hunterlee347 for those of you who can't read Korean go check it out anyway it's fun to look at.
Basically date night consists of us helping each other with our projects. I help the hubby make wine and he helps me with my baking. We take pictures for one another and hold desk lamps up for one another (we are super technical with our lighting here)
Tonights date night involved the making of a traditional Korean rice wine Makgeolli
막걸리 and Madeleine cookies (for breakfast on Sunday)
Because I had an extra hand while I was working I decided to make a tutorial for you all. I have a few different ways that I make madeleines this is the very first way that I tried right after I bought my first pan.
The recipe I use is basically the same as the the one featured on
The Kitchn so if you don't need the pictures to help you out with the step by step I would recommend going over there. If you want to hang out and look at some photos then this is the place to be.
You Will Need:
1 stick of butter and 3 tablespoons of butter (for greasing the pan)
2/3 cup of sugar
1 cup of flour and 1 tablespoon (for the pan)
2 eggs
1 teaspoon vanilla
Pinch of salt (if using unsalted butter)
1 tablespoon lemon juice (about 1/2 a lemon)
Zest of 1 lemon (about 1 tablespoon)
How To Do It:
1. Cut one stick of butter into small chunks and place in a small sauce pan. Melt the butter until it starts to bubble, you can remove from the heat now or for extra tasty madeleines brown your butter. Keep it on medium heat until you can see the butter start to brown or smell a toasty nutty smell. Be sure to keep a close eye on your butter or it can burn. Once removed from the heat pour into a small bowl and set aside to cool.
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| toasty nutty sweet browned butter |
2. Mix 1 cup of flour and the 2/3 cup of sugar into a small bowl and set aside
3. Place the wet ingredients in the bowl of a stand mixer or a medium sized bowl. With the whisk attachment mix the two eggs, vanilla, salt, lemon juice and zest until the eggs are frothy.
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| ready to get mixin |
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| frothy happy eggs |
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| ready for the dry ingredients |
4. Fold the dry ingredients into the wet and then fold in the cooled butter (the butter can still be warm to the touch but not hot, you don't want to cook your eggs)
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| mix mix mix |
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| add the butter |
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| look at that nice nutty browned butter |
5. Rest the batter in the fridge for 1 hour to overnight.
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| mix just until incorporated. you don't want to loose you air bubbles that you whisked into the eggs. |
6. While the batter is resting melt the remaining 3 tablespoons of butter and whisk in the remaining tablespoon of flour.
7. Prepare your pans by brushing the melted butter and flour mixture into the pans. Place the pans in the freezer for 1 hour to overnight.
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| brush brush brush |
8. Preheat the oven to 350 and fill the pans with one tablespoon of batter for each well.
9. Bake for 8 minutes and then rotate the pans, bake for an additional 5 minutes. The madeleines should be brow around the edges and have puffy domes along the back. When touched the madeleines should feel a bit spongy.
10. Remove and let the madeleines cool for 2 minutes in the pan. Invert the pan over a cookie sheet or cooling rack and lightly tap.
11. Dust with powdered sugar or dip in chocolate or just eat them as they are.
The hubby and I had these for breakfast with some fruit salad and coffee.
Have a Sweet Sunday everyone ^^
as always Stay Sweet
