マグロのたたき｜オテル・ドゥ・ミクニさんのレシピ書き起こし
Hotel de Mikuni Time required : 20minutes
#dessert
#Sweets
#Mote cuisine
#Complimented rice
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フィナンシェ（米粉のフィナンシェ）｜HidaMari Cookingさんのレシピ書き起こし
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Ingredients
- (A) Egg white : 2個
- (A) Granulated sugar : 50g
- (A) Salt : ひとつまみ
- はちみつ : 8g
- 無塩バター : 50g
- (B) Almond powder : 35g
- (B) Rice flour : 25g
- (B) Baking powder : 1g
Time required
40minutes
Procedure
-
1)
Mix the egg whites
00:13
Add (A) to a bowl and mix well with a whisk.
Once combined, add honey and mix well.
Leave to dissolve the sugar. -
2)
無塩バターを加熱する
01:48
鍋に無塩バターを入れて火にかけ、混ぜながら加熱する。
完全に溶けたら、1分煮詰める。
火から下ろし、40度まで冷ます。 -
3)
生地を作る
02:56
1に(B)を振るって加え、泡だて器でなめらかになるまで混ぜる。
2を加えて、均一になるまで混ぜる。 -
4)
焼く
04:28
型に油(分量外)を薄く塗り、生地を25gずつ入れる。
190度に予熱したオーブンで10～15分焼く。
ケーキクーラーの上で冷ましたら完成。
Point
・The serving size shown is for 9 pieces.
・Honey can be substituted with 5g of granulated sugar.
・Rice flour can be substituted with plain flour.
-Preheat the oven to 190 degrees.
Once cooked, remove from the mold immediately.
- By lightly browning the butter using the residual heat from the pan, the moisture does not evaporate too much and the aroma improves.
- If the temperature of the butter is too high, it will give off a distinctive egg smell, and if it's too low, the butter will not blend in and the end result will be oily.
・40 degrees is when the bottom of the pot feels slightly hot when you touch it.
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