If you want to make perfect magdalenas have to follow the steps very carefully. No more, no less.
- 104gr Egg
- 74gr Sugar
- 10gr Invert Sugar (If you do not have it, replace it with sugar)
- 4gr Baking Powder
- 120gr All-purpose Flour
- 44gr Olive Oil
- 44gr Sunflower Oil
Put the eggs, invert sugar and sugar in a bowl and whisk them together using an electric mixer on medium speed. Mix about 12-15 minutes until mixture doubles in size and leaves a ribbon trail when you lift the whisk. Sift the flour with the baking powder and add.
Mix until is smooth. Add the olive and sunflower oil and continue beating 3 minutes on fast speed. Leave the dough in the bowl 30 minutes at room temperature.
Line a 6-hole cupcake tin with 6 white paper cases. Divide the mixture adding approximately 65gr in each case. Leave again the dough 45 minutes at room temperature and freeze minimum 24 hours.
Preheat the oven to 200ºC/390ºF. Introduce frozen magdalenas in to the oven and down the temperature to 180ºC/355ºF. Bake in the oven for 20 minutes, or until golden and springy to the touch.
And now we have a perfect Spanish Magdalenas!!
I hope you enjoyed with my recipe.
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