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かりんとう（コーヒーかりんとう）｜オテル・ドゥ・ミクニさんのレシピ書き起こし

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Hotel de Mikuni

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Ingredients

cake flour : 100g
ベーキングパウダー : 2g
甜菜糖 : 10g
インスタントコーヒー : 7g
牛乳 : 60㏄
(A) Beet sugar : 80g
(A) water : 15㏄
油 : 適量

Time required

30minutes

Procedure

1) combine ingredients 01:59
Put cake flour in a bowl and add beet sugar, instant coffee and baking powder.
Make a depression in the center, pour in the milk, and mix until the whole comes together.
2) knead by hand 02:41
Sprinkle flour (not listed) on a cutting board, etc., and knead the dough from step 1 by hand.
When the whole is mixed, put it in a bowl, wrap it and let it rest in the refrigerator for 30 minutes.
3) mold 03:16
Sprinkle flour (not listed) on a cutting board, etc., and roll out the dough from step 2 with a rolling pin.
Cut into long, easy-to-eat pieces with a knife, and twist the center twice.
4) 揚げる 03:35
鍋に油を入れ、180度に加熱する。
3を油の中に入れ、2～3分揚げる。
揚がったものからザル等にあげ、油を切る。
5) カラメルをつくる 07:09
フライパンに(A)を入れて弱火にかける。
甜菜糖が溶けたら4を加え、全体に絡ませる。
大きめの鉄板等に、かりんとうを広げ、乾燥させたら完成。

Point

・The time required to rest the dough in the refrigerator is not included in the required time.
・You can use instant coffee of your choice.
・By twisting the karinto when molding it, it becomes round after frying and can be finished in a good shape.
・If the karinto is thin, the frying time is about 2 minutes.
・When drying the karinto at the end, be careful not to let the karinto stick together.