Cooking expert Ryuji's buzz recipe Time required : 45minutes
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- egg : 2 (100g)
- きび砂糖 : 40g
- (A) soft flour : 100g
- (A) baking powder : 3g
- 溶かしバター : 65g
- 粒あん : 120g
warm the egg
Crack the eggs into a bowl, loosen them with a whisk, and mix the egg mixture in a frying pan filled with hot water at 40°C and heat to 35°C.
make the dough
1 Add acne sugar and mix with a whisk. Add (A) while sifting, then mix with a rubber spatula in a cutting motion.
Add the melted butter in several batches and mix until emulsified, then add the red bean paste and stir until the whole is mixed.
Pour the dough into the mold and drop it on the table several times to remove the air, then put it in the oven and bake at 180 degrees for 40 minutes.
After baking, leave it in the mold for a while until it cools down.
・Prepare hot water at 40 degrees in a frying pan in advance.
・Spread a cooking sheet on the mold.
・Heat the oven at 180 degrees.
・Butter can be boiled in the same hot water after rinsing the egg mixture.
・After baking for 15 minutes, lightly cut the top of the dough with a wet knife and it will split cleanly.
・As a guideline, the degree of baking is to the extent that the cracks on the top are also browned.
・Be careful not to drop the temperature inside the oven after putting it in the oven.
・Because the dough is not stable when freshly baked, let it rest overnight before cutting.
・Time spent sleeping overnight is not included in the required time.
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