Redo pound cakes and madelienes

Tonight we redid our pound cake again. Emilio did notice that the cake from last week tasted better the next day.

So, we redid our cake with the same recipe and added vanilla and used all purpose flour. And we baked 350 F this time without no tweaking of temperature during cooking. We also used Kerrygold butter this time around.

Cake still sunk in the middle at about 40 mins. Taste was a lot better though it still had the same texture. I felt that it was a little floury but Emilio thought it was fine.

Madelienes

Ingredients:
3 eggs (extra large)
150 g sugar
zest and juice of 1 lemon
200 g flour(all purpose)
8 g baking powder
100 g butter
50 ml milk

Sieve flour, baking powder
Whisk eggs and sugar. Add zest and juice.
Add 3/4 of milk.
Slow mix in flour mixture.
Whisk till smooth and ribbony.
Chill and rest batter in fridge for 10 mins to harden.
Pipe into buttered pan. Fill it 3/4 full.
Bake for 10 mins at 400F.

Observation:
Madelienes lack in flavor. Texture very good. Smaller madeleines were dark but doesn't taste burn. The bigger ones looks ok.

Recipe claims to make 24. But we made 34.
The last batch we made it with a tablespoon of batter to have better consistency in size. And we baked it at 350F. Batter took a longer time to rise and was not brown at 10 mins. Added 3 more mins to brown.

Whipped Rising batters

Our first challenge, we started with whipped rising batters. There are 3 main families in these batters.

1) Creamy whipped rising batters
2) Airy whipped rising batters
3) Whipped Rising batters of Liquid or semiliquid consistency or for deep frying

For our first baking night, we chose the natural progression of starting with creamy whipped rising batters. In doing so, we chose a pate a choux(cream puff or eclair pastry).