パン（米粉の食パン）｜table diary 식탁일기さんのレシピ書き起こし
식탁일기 table diary Time required : 60minutes
Financier (Chocolate Financier) | Recipe transcription by HidaMari Cooking
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Ingredients
- (A) Egg white : 100g
- (A) Cane sugar : 90g
- (A) Rum : 大さじ1
- (B) Almond poodle : 65g
- (B)Rice flour : 45g
- (B) Cocoa powder : 8g
- (B)Baking powder : 3g
- 無塩バター : 90g
- sweet chocolate : 30ｇ
Time required
30minutes
Procedure
-
1)
Make chocolate browned butter
00:00
Heat unsalted butter in a saucepan to make browned butter.
When it starts to change color, remove it from the heat.
Cool to around 60℃.
Add the sweet chocolate and wait 1 minute, stirring well to melt. -
2)
make the dough
01:32
Put (A) into a bowl and mix well with a whisk.
Sift and add (B) and mix well.
Add 1 and mix well until it becomes glossy.
Place in a piping bag. -
3)
bake
03:49
Apply oil (not listed) to the mold and squeeze 2 to 80% of the height of the mold.
Top with almond slices (not listed).
Bake in an oven preheated to 190℃ for 8 to 12 minutes.
Once baked, immediately remove from the mold and let cool. -
4)
仕上げる
04:38
Once Step 3 has cooled down, place each one in a gusseted plastic bag and wrap.
Point
・Ingredients: 30g of dough for 14 pieces.
・Required time does not include cooling time.
・You can use wheat flour instead of rice flour.
・Remove the financier from the mold as soon as it is baked to prevent it from drying out.
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