Page 44 - 캐나다 익스프레스 - 밴쿠버 라이프

14 December 24. 2021 HOLIDAY BAKING

진저브레드 마들렌
GINGERBREAD
가족, 친구, 사랑하는 이들과의 아름다운 추억을 만드는
MADELEINES

간편한 크리스마스 베이킹 요리법 Recipe by: Betty Hung,
pastry chef and co-owner of
Beaucoup Bakery
1 1/3 cup (200 g) cake flour
2 1/4 tsp (8 g) baking powder
뷰굽 베이커리(Beaucoup Bakery) 1/2 tsp (2.5 g) salt
의 페이스트리 셰프 베티 헝(Betty 1/2 tsp (2.5 g) ground
Hung)이 만든 축제의 진저브레드 cinnamon
마들렌. 헤리테이지 베이킹 밴쿠버 1/4 tsp (1 g) ground cloves
(Heritage Baking Vancouver) 패 1/4 tsp (1 g) ground nutmeg
스트리 셰프 마샤 나구잇-에브로 2/3 cup (150 g) brown sugar
(Martha Naguiat-Ebro)의 초콜릿 3 large eggs, room
크리스마스 쿠키. temperature
크리스마스와 연말 휴일은 가족 1/2 cup (125 g) unsalted
또는 친구 , 사랑하는 이들과의 아 butter, melted and cooled
름다운 추억을 만들고 맛있는 음식 1/3 cup (60 g) full-fat milk,
을 나누는 시간이다. 연말 휴일을 room temperature
동안 방문하는 이들을 위한 베이킹 2 tbsp (30 mL) fancy molasses
을 손수 만들어 보자. 2 tbsp (30 g) finely
알리사 해리스(Aleesha Harris)는 chopped candied ginger
몇명의 밴쿠버 셰프에게 가장 좋아
하는 쉬운 요리법을 요청했다. 진 ▶ In a medium bowl, whisk
저 브레드 마들렌에서 미니어처 타 together the dry ingredients:
르트까지- 그리고 약간의 놀라움을 flour, baking powder, salt,
주는 핫 초콜릿- 여기에 그들이 요 and spices.
리한 간식을 소개한다. In a large mixing bowl,
beat the eggs and brown
sugar vigorously until it
뷰굽 베이커리(Beaucoup Bakery)의 페이스트리 셰프 베티 헝(Betty Hung)의 축제의 진저브레드
마들렌. becomes frothy, about 2-3
minutes. Fold in the dry
ingredients with a rubber
▶ In a bowl, combine the spatula until the flour is just
chopped unsweet ened hydrated. Add melted butter,
chocolate, dark chocolate and milk, molasses, candied ginger,
butter and melt over a and fold until incorporated.
bain-marie. Set aside. Cover and rest batter in
Whisk the eggs, sugar, the fridge for at least 2 hours
coffee and vanilla extract or preferably overnight.
until light. Pour in melted When ready to bake, preheat
chocolate mixture and set the oven to 500 F/250 C.
aside. Generously butter the wells
Mix flour and baking powder. of the madeleine pans, dust
Add chopped pecans, with flour, and tap out the
dried cra nber ries a nd extra. Spoon the batter into
chocolate chips. the moulds to about ¾ full.
Fold flour mixture into Once filled, lightly tap the
chocolate mixture. Scoop pan on the counter to level
using a 3-ounce ice cream the batter and to remove any
scoop onto a parchment-lined large air pockets.
sheet tray. Sprinkle tops with Place the madeleine pan in
sea salt. the preheated oven, bake for
헤리테이지 베이킹 밴쿠버(Heritage Baking Vancouver) 패스트리 셰프 마샤 나구잇-에브로(Martha Bake at 350 F for 15-18 3 minutes, and lower the
Naguiat-Ebro)의 초콜릿 크리스마스 쿠키. minutes. The baking time will temperature to 425 F / 220 C.
vary according to the size of Bake for 15-20 more minutes
헤리테이지 베이킹 2 tbsp butter flour or gluten-free flour scoop used. Cookies will be (regular size — 7-8 minutes),
크리스마스 쿠키 2 large eggs 1/2 tsp (2.5 mL) baking very soft while warm but will the tops should spring back
3/4 cup white sugar powder firm up as they cool. Best when you press them with
R ecipe b y: Ma r t ha 1 tbsp (15 mL) espresso 1/3 cup pecans, enjoyed with warm milk or your finger. While still warm,
NaguiatEbro, pastry chef extract, or 1 tsp (5 mL) chopped eggnog. turn them out onto a cooling
and owner of Heritage instant coffee diluted in 2 1/2 cup dried cranberries Yield: 12-15 cookies. rack. Serve warm; they are
Baking Vancouver tsp (10 mL) hot water or dried cherries the best served the day they
1/4 cup unsweetened 1/2 tsp (2.5 mL) vanilla 3/4 cup dark chocolate are baked.
chocolate, chopped extract chips Makes 4 large or 24 regular-
3/4 cup dark chocolate 2 tbsp (30 mL) all-purpose Sea salt to taste sizes cakes.

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