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35分
Finely chop the dried holy basil.
ボウルに(A)を入れ、泡だて器でよく混ぜ合わせる。
冷えた生クリーム(生地用)を加え、軽く混ぜる。
ひとかたまりになったら台の上に出す。
上から押しつぶす→カットして生地を折りたたむを4～5回繰り返し、厚さ2.5cmの長方形にする。
Divide the dough into 28 equal parts and arrange them on a baking sheet.
Brush with whipped cream (for finishing) on top and bake in a preheated 190°C oven for 16-18 minutes to complete.
・Preheat the oven to 190 degrees.
・Use your favorite dried holy basil, such as mixed herbs.
・If you prefer a softer texture, replace half the strong flour with soft flour.
We recommend using rock salt.
・Fresh cream with a fat content of 35% is used.
・We recommend using animal-based fresh cream because it has a richer flavor.
・In process 3, the work can be done smoothly by using a card.
・If you plan to eat it the next day, wrap it in aluminum foil and reheat it in the toaster.
・You can wrap it in plastic wrap and put it in a zip bag and store it in the freezer.
・If you like, you can eat it with cream cheese.
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