☞About the Bumps on Madeleines☜
WHY madeleines need to have little bumps or humps to represent a success? or why are they the signature of these little French delight?
Well, based on my research and understanding, there are two versions of explanation:
❶ Madeleine cake was wildely known after a chef in Commercy, a north-east county of France,
and the madeleines out of his/her kitchen were with little bumps
❷ Some others doubted that people should not present madeleines with the shell side up if the bumps
were the important symbol. These people claim madeleines to be flat and also about the taste and
texture were denser
(Julia Child in Julie and Julia, made her madeleines without bumps at first and was required by audiences to make bumpy version on her tv show!)
I think the reason why Americans ususally call French Madeleine as Madeleine Cookies is the thickness of the cake itself. Flat madeleines are not sopngy and high as normal cakes but not as flat and crunchy as cookies(like the picture above).
Daphne’s Kitchen’s madeleine batter need to rest at least 18 to 20 hours before baking because it’s the best time to bake from my previous failed trails lol
I also asked my brother Jammie (he is the professional one:b) about this, and he told me letting batter to rest is to:
❶ lessen the efficacy of baking powder(?)
❷ bring all the flavor together
❸ let the batter(gluten) loose
Umm, however, since taste is as critical as appearance and everyone has their unique definition of deliciousness, I will continuing working on testing different resting time, flavor, ratio and so on to create better and healthier sweets!
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