全网独一的玛德琳蛋糕保证你没吃过

蛋糕
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艾草的清香、黑芝麻的古早味，充分融进黄油气息浓郁的玛德琳蛋糕。东西方文化美妙结合，成就让人一试难忘的迷人味道！

突发奇想地用艾草和黑芝麻的组合做成玛德琳蛋糕，成品味道和谐地令人惊喜。咬一口，艾草和黑芝麻香气扑鼻，熟悉的中国式的味道结合西式甜品质感，有趣又特别，目前网上或是甜品店都没见过这个搭配哦！

材料份量可做 9只玛德琳（29×17cm模具）

Mugwort & black sesame Madeleine - an Asian inspired dessert that will for sure bring you good surprises. The use of black sesame seeds is quite common in Chinese and Asian cooking. Mugwort is also becoming a popular ingredient in many Asian desserts. However, I believe this is the first Madeleine recipe that combines both mugwort and black sesame seeds.

These light and buttery sponge cakes are filled with unique flavours of mugwort and black sesame seeds - earthy, hearty, subtly sweet & bitter, quite interesting!

Recipe makes 9 Madeleine cakes ( 29×17cm baking pan)

用料

融化黄油 melted butter	50g
大鸡蛋去壳50-55克 large egg	1
砂糖 sugar	50克
中筋粉 all purpose flour	50克
泡打粉 baking powder	半茶匙
黑芝麻（磨粉）ground black sesame seeds	10克
艾草粉 mugwort powder	3-5克

全网独一的玛德琳蛋糕保证你没吃过的做法

鸡蛋中加入砂糖，用蛋抽搅拌至砂糖溶解。面粉、泡打粉混合后加入到蛋液中，搅拌至面糊顺滑。最后倒入融化黄油（室温）拌匀，面糊浓稠但顺滑。
Whisk together the egg and sugar, until sugar is dissolved. Combine flour and baking powder. Add dry ingredients to egg mixture, stir until smooth. Then pour in butter (room temperature), beat until batter is smooth.
拌好的面糊均匀分成两份，分别拌入艾草粉和黑芝麻粉。盖保鲜膜静置2小时以上，或放冰箱冷藏一晚。
Divide batter into 2 equal portions, mix in mugwort powder and black sesame powder separately. Cover batter with plastic wrap, let rest for 2 hours, or refrigerate overnight.
玛德琳模具内涂抹一层黄油，两种面糊随意交替着舀入模具，约九成满。放入预热至180摄氏度的烤箱，中层烤12分钟左右直到玛德琳长出大肚子，边缘颜色变深。稍冷却后脱模。Fill each Madeleine shell randomly with the 2 types of batter (~90% full). Place baking pan in middle rack of over preheated at 180 ℃, bake for 12 minutes, until cakes are puffed up in the middle, and the edges are golden brown. Slightly let cool and remove the Madeleine cakes.
不是所有绿色都是抹茶哈哈
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