Authentic Spanish Magdalena/Madeleine Recipe Step by Step

Finding the authentic Magdalena recipe is quite difficult. Here is the real Spanish Magdalena recipe. They're so fluffy and large, just like the ones prepared in village bakeries.

To make perfect Magdalenas, you must follow the steps very carefully. Not more, not less.

Ingredients:

• 105gr Beaten Egg
• 74gr Granulated Sugar
• 10gr Inverted Sugar Syrup (If you do not have it, replace it with granulated sugar)
• 4gr Baking Powder
• 100gr All-purpose Flour
• 45gr Olive Oil
• 45gr Sunflower Oil

Elaboration:

Put the eggs, invert sugar and granulated 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 62 grams in each case. Let the dough rest at room temperature for 45 minutes, then freeze for a minimum of 24 hours.

Preheat the oven to 200°C/390°F. Place the frozen Magdalenas into the oven and reduce the temperature to 180°C/355°F. Bake in the oven for 20 minutes, or until golden and springy to the touch.

And now you have perfect Spanish Magdalenas!
I hope you enjoyed the recipe.


La receta en castellano: http://louissbakery.blogspot.com/2012/08/magdalenas-de-panaderia.html

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