He de reconocer que a veces me obsesiono un poquito con las cosas….
Sobre todo en la cocina.
Cuando me da por una receta, hasta que no me sale como yo quiero, no me quedo a gusto.
Y precisamente eso fue lo que me pasó con las magdalenas.
¡¡¡¡Mis primeras magdalenas fueron un auténtico desastre!!!!
El sabor era muy rico porque la receta era buena, pero como no sabía que había que meter los papelitos en moldes rígidos para que la masa no se desparramase….pues os podéis imaginar el resultado.
Ricas sí estaban, pero vamos, que si La Bella Easo levantase la cabeza ¡¡se le volvía a caer del susto!!!
Y ahí empezó mi obsesión.
Yo quería una super-magdalena, tierna, sabrosa y con un copete como Dios manda.
Así que me dediqué a probar todas las recetas y trucos que caían en mis manos: hacerlas con levadura Royal, con bicarbonato, con papelillos de gaseosas, con horno suave, fuerte, sólo con calor abajo…Que si me llegan a decir que tocándote la oreja derecha con la mano izquierda mientras bates la masa a la pata coja quedan unas magdalenas estupendas, me hubiese faltado tiempo para probar el truco…
Pero todo eso fue en el periodo que denominaremos A.B.
Antes de Barriga.
No, no me refiero a la que se me puso a mí de tantas magdalenas cómo comimos haciendo pruebas, sino al gran Xavier Barriga, un panadero que tuvo la brillante idea de publicar un libro sólo de magdalenas, para encauzar almas descarriadas, magdalenísticamente hablando, como la mía.
Y es que desde que sigo sus recetas y consejos mis magdalenas salen hermosotas, vamos que casi da pena comerlas…
Y los trucos son bien fáciles, nada de contorsionismos.
Aunque me han dicho que si haces el pino puente mientras se hornean las magdalenas salen mucho más tiernas….
Trucos para unas magdalenas perfectas
Utilizar una batidora de varillas eléctrica nos facilitará enormemente el trabajo, ya que es importante batir la mezcla con energía y durante cierto tiempo.
Batir los huevos con el azúcar hasta que doblen su volumen y adquieran un color pálido. Cuanto más volumen adquiera esta mezcla, más volumen obtendremos después en nuestras magdalenas, ya que durante este batido estamos incorporando aire a la mezcla que favorecerá su posterior crecimiento en el horno.
Una vez que hayamos mezclado bien todos los ingredientes, batir durante 2 ó 3 minutos a la máxima velocidad que nos permita la batidora (o nuestro brazo…) para seguir incorporando aire a la mezcla.
Dejar reposar la masa durante un mínimo de 1 hora en el frigorífico para que el impulsor (Royal) comience a hacer efecto, ya que aunque este reacciona principalmente con el calor, también lo hace por acción de la humedad. Podemos dejar la masa un mínimo de una hora o incluso toda una noche, siempre en un recipiente tapado, bien con tapa o con un paño o film transparente, para que la masa no se reseque ni coja olores en la nevera.
Una vez que la masa ha reposado en el frigorífico, y antes de meterla en las cápsulas papel, batir bien la mezcla con una cuchara o unas varillas manuales.
Colocar las cápsulas de papel en un molde rígido para que no se abran durante la cocción (si no tenemos una bandeja metálica para magdalenas unas simples flaneras nos serviran) y llenar las cápsulas 2/3 de su capacidad, es decir, no las llenaremos hasta el borde.
Precalentar el horno a 250º C (y bajar la temperatura al hornear a 210º C). El contraste térmico que se produce entre la masa muy fría y el horno muy caliente ayudarán a obtener unas magdalenas con mucho volumen.
Estos trucos nos servirán para cualquier receta de magdalenas excepto si estas utilizan bicarbonato en vez de impulsor químico (levadura Royal), en cuyo caso no debemos dejar reposar la masa en la nevera, ya que el bicarbonato comienza a actuar en cuanto se humedece al entrar en contacto con la masa, de modo que si lo dejamos reposar perderá efectividad.
Pues después de estos trucos vamos ya a por la receta:
Preparación:
Comenzamos tamizando la harina junto con la levadura y la mezclamos con la sal, la canela y la ralladura de naranja. Reservamos.
A continuación ponemos en un bol los huevos junto con el azúcar y batimos con las varillas eléctricas (o robot amasador) a máxima potencia hasta que la mezcla doble volumen y adquiera un tono pálido.
En ese momento seleccionamos una velocidad lenta en las varillas eléctricas y añadimos la leche a la mezcla de huevos y azúcar.
Sin dejar de batir añadimos el aceite a la mezcla anterior y batimos un par de minutos más.
A continuación vamos incorporando poco a poco la mezcla de harina que teníamos reservada y, una vez que obtengamos una mezcla homogénea, batimos un par de minutos más a velocidad alta.
Cuando tengamos lista la masa, la llevamos al frigorífico, en un recipiente tapado, bien con tapa o con un paño o film, para que la masa no se reseque ni coja olores en la nevera, y la dejamos reposar durante un mínimo de 1 hora o incluso toda la noche.
Pasado el tiempo de reposo precalentamos el horno a 250º C.
Cuando el horno esté listo sacamos la masa de la nevera, para que se mantenga lo más fría posible, y, con un batidor manual o con una cuchara de madera, batimos bien la mezcla.
Colocamos las cápsulas de papel en un molde rígido y las llenamos 2/3 de su capacidad aproximadamente, ayudándonos de una manga pastelera o simplemente con una cuchara, intentando echar la misma cantidad en todas las cápsulas.
Bajamos la temperatura del horno a 210ºC y horneamos las magdalenas durante 15 minutos aproximadamente.
Sacamos del horno y dejamos enfriar las magdalenas sobre una rejilla.
Notas:
Aunque indicamos la cantidad de los huevos en gramos, los 125 gramos corresponden a 2 huevos grandes.
En esta ocasión hemos aromatizado la masa con ralladura de naranja, pero podéis utilizar ralladura de limón si lo preferís.
El tiempo de la cocción es orientativo, si no estamos seguros de que las magdalenas estén perfectamente horneadas, lo comprobaremos pinchando con un palillo una de las magdalenas. Si sale limpio es que ya están listas.
Es importante que no abráis la puerta del horno durante los primeros 15 minutos, ya que sino, cortamos la cocción y se nos desinfla la magdalena.
Fuente: «Magdalenas» de Xavier Barriga.
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