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cook kafemaru

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Ingredients

(A) Strong flour : 200g
(A) millet sugar : 30g
(A) baking powder : 6g
(A) rock salt : 2g
生クリーム : 200g
クルミ : 50g
ビターチョコレート(生地用) : 50g
ビターチョコレート(トッピング用) : 30g

Time required

50minutes

Procedure

1) break the bitter chocolate 00:15
Break the bitter chocolate into small pieces.
2) 生地を作る 00:32
Put (A) in a bowl and mix with a whisk.
Add fresh cream and mix lightly with a rubber spatula. Add walnuts and bitter chocolate (for dough) and mix lightly.
Take it out on a table and push the dough from above with your hands while gathering the dough together.
Cut the center of the dough with a card, etc., and repeat the process 4 to 5 times to make a round shape with a thickness of 2 cm, and chill in the refrigerator for 15 minutes.
Preheat the oven to 190 degrees.
3) bake 02:02
Cut the dough into 8 equal pieces and place them on a baking sheet lined with a cooking sheet.
Place chocolate for topping on top of the dough, push it in, and bake in an oven at 190 degrees for 18 minutes to complete.

Point

・Cut the walnuts into small pieces after roasting.
・Fresh cream with a milk fat content of 30% is used.
・While we recommend using animal-based fresh cream, you can also use vegetable-based cream.
・Do not over mix the dough before putting it on the table.
・Add 1-2 teaspoons of water to adjust if the dough is difficult to come together due to the state of the flour.
・Using a card makes work easier.
・When eating the next day, wrap it in aluminum foil and reheat it in the toaster.
・After baking, wrap each one in plastic wrap, place in a zip bag, and store in the freezer.
・Frozen products should be wrapped in aluminum foil after natural thawing and re-baked in a toaster.