クッキー（生チョコレートクッキー）｜ホッとケーキさん。さんのレシピ書き起こし
ホッとケーキさん。 Time required : 35minutes
Hojicha Madeleine ｜ MINOSUKE SWEETS's recipe transcription
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Ingredients
- egg : 2 pieces
- Millet sugar : 90g
- honey : 6g
- Cake flour : 100g
- Baking powder : 2g
- Hojicha powder : 4g
- Unsalted butter : 100g
Time required
60minutes
Procedure
-
1)
Mix sugar cane sugar and honey
00:30
Put eggs, sugar cane sugar and honey in a bowl and mix.
Heat the bowl lightly in a hot water bath at about 60 ° C, add honey, dissolve and mix. -
2)
Make the dough
01:49
Sift and add cake flour, baking powder, and roasted green tea powder.
Mix with a whisk until dry.
Add unsalted butter melted at about 60 ° C and mix until the whole is uniform.
After mixing, put the plastic wrap in close contact and cool in the refrigerator for about 1 hour. -
3)
Prepare the mold
04:08
Prepare the mold while cooling the dough.
Lightly coat the inside of the mold with softened unsalted butter (outside the amount) and keep it in the refrigerator. -
4)
Pour into a mold and bake in the oven
05:10
Mix the dough once, put it in a piping bag, squeeze it into a mold, and pour it out.
Bake in an oven preheated to 200 ° C for 10 to 12 minutes while watching the color.
After baking, turn the mold over and let it cool.
Point
・ Be sure to sift the flour, baking powder, and roasted green tea powder so that they do not get lumpy before using.
・ If you don't have a delicate brush on the tip of your hair, you can use your clean fingers to butter the mold.
・ When using a repetitive mold, wipe the groove of the mold with kitchen paper and remove the heat in the refrigerator (freezing). When the heat of the mold is removed, apply butter again and put it in the refrigerator (freezing) to cool it and pour the dough. By doing so, it is possible to use the repetitive type smoothly.
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