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Oyatsu Lab. [Snack Lab]

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Ingredients

マロングラッセ : 100g
無塩バター : 100g
グラニュー糖 : 60g
卵 : 2個
薄力粉 : 110g
ベーキングパウダー : 小さじ1
みりん : 大さじ2
グラニュー糖 : 大さじ1
水 : 大さじ1
ラム酒 : 大さじ1

Time required

20minutes

Procedure

1) make the dough 00:01
Mix butter and 60g of granulated sugar in a bowl.
Add the beaten egg little by little while mixing.
Sift in the cake flour and baking powder and mix well.
Cut the chestnut glacé into appropriate sizes and put it in the dough.
Add mirin and mix.
2) bake in an oven 03:38
Spread a cooking sheet on the mold and pour 1 into it.
Put unsalted butter (not listed) in a bag and squeeze it into the center of the dough.
Bake in an oven preheated to 170 degrees for about 45 minutes.
Remove from the mold and remove from the heat.
3) シロップを塗る 04:35
Put 1 tablespoon of granulated sugar and water in a bowl and heat in a 600W microwave for 30 seconds.
Add rum and mix well.
Apply around cake.
Wrap the cake and leave it overnight to complete.

Point

・Heat the bowl in the microwave for 5-10 seconds so that the butter and eggs do not separate.
Crack the eggs into another bowl and mix.
・Knead the dough until it becomes glossy.
・Once you put the batter into the mold, flatten the surface with a rubber spatula.
・By squeezing the butter into the middle of the dough, you can make a beautiful crack.
・By adding rum, it becomes an adult taste.