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焼き物（パイナップルのクラフティ）｜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

pineapple : 300g
Beet sugar (for frying) : 50g
ラム酒 : 30cc
卵 : 3個
Beet sugar (for dough) : 60g
小麦粉 : 40g
塩 : ひとつまみ
牛乳 : 300cc
Unsalted butter (for dough) : 30g
ココナッツファイン : 20g
Unsalted butter (for coating the bowl) : 10g
Beet sugar (for coating the bowl) : 10g

Time required

60minutes

Procedure

1) prepare the vessel 01:12
Spread unsalted butter (for coating the bowl) on a heat-resistant container.
Sprinkle the entire inside of the heat-resistant container with beet sugar (for coating the container).
2) cut material 01:45
Cut off the pineapple leaves and roots and remove the skin.
Cut in half lengthwise, cut off the core and cut into 1 cm wide pieces.
3) fry pineapple 03:08
Put the beet sugar (for frying) in a frying pan and heat it over high heat.
Heat without touching, and add 2 just before it burns.
Move the pan around to spread it all around.
Add the rum and gently stir to dissolve the caramel.
Remove to a vat and cool.
4) 生地を作る 05:45
ボウルに卵を割り入れて溶く。
甜菜糖(生地用)、塩、小麦粉の順で加え、都度混ぜる。
よく混ざったら牛乳を加え、混ぜる。
5) 焼く 07:26
Put 3 into 1 and pour in 4.
Place unsalted butter (for dough) on top and bake in an oven preheated to 200 degrees for 20 minutes.
Remove from oven and sprinkle coconut fines on top.
Bake in the oven at 200 degrees for 10 minutes.
When the heat is removed, cut it into bite-sized pieces and put it on a plate to complete.

Point

・Indicate the amount for 4 servings.
・Spread the unsalted butter from Step 1 all over the inside of the bowl.
・After adding the beet sugar in step 3, heat without touching until just before it burns.
・After adding the rum in step 3, add water if there is not enough liquid left.
・When flour is added in step 4, mix so that no lumps are formed.