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Quatre Carl | Transcription of recipe by Hôtel de Mikuni

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Hotel de Mikuni

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Ingredients

flour : 120g
無塩バター : 120g
甜菜糖 : 120g
卵 : 120g(2個)

Time required

60minutes

Procedure

1) make the dough 01:07
Knead the unsalted butter to soften it.
Place in a bowl with beet sugar and mix with a spoon.
Knead with a whisk.
Crack the egg and separate the egg white and yolk.
Put the egg whites in another chilled bowl and chill in the refrigerator.
Add the yolk little by little to the bowl containing the beet sugar and unsalted butter and mix.
Add flour little by little and mix.
2) make the meringue 06:18
Remove the bowl containing the egg whites from the refrigerator.
Mix with a whisk until peaks form.
3) Mix dough and meringue 07:27
Add half of 2 to 1 and mix with a whisk.
Add the remaining 2, switch to a rubber spatula and mix in a cutting motion.
4) 焼く 08:19
Pour 3 into a pound mold.
Drop the mold on the table several times to remove the air.
Bake in the oven for 40 minutes at 180 degrees.
Take a rough fever.
5) 仕上げる 09:28
4の生地を型とクッキングシートから外す。
お好みの大きさに切って完成。

Point

・880ml pound type is used.
・Spread a cooking sheet with a notch in the pound shape.
・Bring unsalted butter and eggs to room temperature.
・You can sieve the flour when adding it.
・You can use a hand mixer to make the meringue.
・Preheat the oven to 180 degrees.