{"id":800,"date":"2021-12-11T22:04:50","date_gmt":"2021-12-11T22:04:50","guid":{"rendered":"https:\/\/blog.thomarite.uk\/?p=800"},"modified":"2023-11-14T08:58:03","modified_gmt":"2023-11-14T08:58:03","slug":"magdalenas","status":"publish","type":"post","link":"https:\/\/blog.thomarite.uk\/index.php\/2021\/12\/11\/magdalenas\/","title":{"rendered":"Magdalenas"},"content":{"rendered":"\n<p>When I was a kid, around this time of the year (December), I used to go with my mother to the bakery (<a href=\"http:\/\/www.barmartinez-almaguer.com\/empresas\/panaderia1\/panaderia1.htm\">horno<\/a>) of her hometown to make magdalenas and biscuits that we brought back to Madrid. <\/p>\n\n\n\n<p>I have tried to make magdalenas at home several times but never got near the ones from my hometown. So this year, I added into my to-do list &#8220;go back to the bakery and see the process again&#8221;.<\/p>\n\n\n\n<p>And finally, I decided to contact a fried who his mother used to manage the bakery and he told me that it was fine, I could go! So I was super happy!.<\/p>\n\n\n\n<p>So it was very nice to go back, I had flash backs getting my hands dirty and doing something naughty as a kid&#8230; And the smell&#8230;. oh god, unique!<\/p>\n\n\n\n<p>It was impressive, the process was the same, the same ingredients. And the same core people working there after 30y. <\/p>\n\n\n\n<p>Women were the master bakers. At least two generations working there. And housewives.  And it is a hard job. You have to wake up very early, bread making starts at 4am&#8230; But I think it is a joyful job. Or it is just me being romantic\/naive.<\/p>\n\n\n\n<p>The typical sweets from my hometown are magdalenas, galletas, rosquillos, tortas, calandrajos, mantecados, etc. All ingredients are simple, nothing fancy. The taste is amazing.<\/p>\n\n\n\n<p>I made some notes about the different sweets and tried not to annoy the people working there. At the end I gave a hand packing the sweets and I liked it.<\/p>\n\n\n\n<p>As well, I could taste the sweets&#8230; warm&#8230; after being baked&#8230;. no words&#8230;<\/p>\n\n\n\n<p>So I left the bakery very happy. It was totally worth it, the trip, wake up early, etc. And decided to give it another go to the magdalenas and other sweets.<\/p>\n\n\n\n<p>I dont have the recipes from the bakery, as I didnt feel comfortable asking. Sweets and girls, some thing \ud83d\ude1b<\/p>\n\n\n\n<p>I hope my friend&#8217;s cousin who runs the bakery gives me some guidelines.<\/p>\n\n\n\n<p>So for the magdalenas.<\/p>\n\n\n\n<p>Ingredients for <strong>16<\/strong> magdalenas aprox:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 eggs<\/li>\n\n\n\n<li>190g sugar<\/li>\n\n\n\n<li>125ml whole milk (you could use orange juice too)<\/li>\n\n\n\n<li>125 ml virgin olive oil<\/li>\n\n\n\n<li>1 lemon zest<\/li>\n\n\n\n<li>200gr (cake) flour<\/li>\n\n\n\n<li>7gr bicarbonate of soda<\/li>\n<\/ul>\n\n\n\n<p>Process:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pre-heat oven at 175C<\/li>\n\n\n\n<li>Mix eggs and sugar very well with a whisk. You want to introduce air bubbles! (I used a hand blender with a whisk attachment)<\/li>\n\n\n\n<li>Add milk, olive oil and lemon zest. Keep mixing.<\/li>\n\n\n\n<li>Add bicarbonate, shifted. Keep mixing.<\/li>\n\n\n\n<li>Add flour, shifted.<\/li>\n\n\n\n<li>Be sure everything is mixed. Leave it rest 10-15 minutes. <\/li>\n\n\n\n<li>In the main time, pre-heat the oven at 220C<\/li>\n\n\n\n<li>Fill the magdalenas cups in a baking tray.<\/li>\n\n\n\n<li>Bake for 35 minutes or until golden on top.<\/li>\n\n\n\n<li>Spray some water in the oven to create steam<\/li>\n\n\n\n<li>Let it cool down.<\/li>\n<\/ul>\n\n\n\n<p>In summary the process is not difficult. But, again, I dont have similar results.<\/p>\n\n\n\n<p>After baking:<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"741\" height=\"852\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2023\/11\/image.png\" alt=\"\" class=\"wp-image-1469\" style=\"width:407px;height:auto\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2023\/11\/image.png 741w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2023\/11\/image-261x300.png 261w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>And this is the real deal \ud83d\ude42<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"542\" height=\"710\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2021\/12\/Screenshot-from-2021-12-11-21-59-07.png\" alt=\"\" class=\"wp-image-803\" style=\"width:404px;height:auto\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2021\/12\/Screenshot-from-2021-12-11-21-59-07.png 542w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2021\/12\/Screenshot-from-2021-12-11-21-59-07-229x300.png 229w\" sizes=\"auto, (max-width: 542px) 85vw, 542px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>So obviously, still far from the good ones.<\/p>\n\n\n\n<p>Things I think I need to change:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cake flour?<\/li>\n\n\n\n<li>Tartaric acid and soda like <a href=\"https:\/\/elvesubio.com\/\">this<\/a>.  <\/li>\n\n\n\n<li>The good ones look like a bit more &#8220;oily&#8221; than mine. Add a bit more oil?<\/li>\n\n\n\n<li>No idea how to make them raise as the good ones<\/li>\n<\/ul>\n\n\n\n<p>They taste good though.<\/p>\n\n\n\n<p>I will try again!<\/p>\n\n\n\n<p>BTW, these are <a href=\"https:\/\/www.youtube.com\/watch?v=qi077TWe_aE\">tortas<\/a>! I must try them too!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When I was a kid, around this time of the year (December), I used to go with my mother to the bakery (horno) of her hometown to make magdalenas and biscuits that we brought back to Madrid. I have tried to make magdalenas at home several times but never got near the ones from my &hellip; <a href=\"https:\/\/blog.thomarite.uk\/index.php\/2021\/12\/11\/magdalenas\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Magdalenas&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-800","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/800","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/comments?post=800"}],"version-history":[{"count":6,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/800\/revisions"}],"predecessor-version":[{"id":1470,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/800\/revisions\/1470"}],"wp:attachment":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/media?parent=800"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/categories?post=800"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/tags?post=800"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}