タルト（ホットケーキミックスのいちごタルト）｜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 : 50minutes
Financier ｜ MINOSUKE SWEETS's recipe transcription
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Ingredients
- Egg white : 150g
- Vanilla oil : 3 drops
- Granulated sugar : 140g
- Almond powder : 60g
- Cake flour : 60g
- Baking powder : 3g
- Scorched butter (unsalted butter) : 150g
Time required
60minutes
Procedure
-
1)
Prepare the mold
00:27
Apply a thin layer of butter softened at room temperature to a mold and keep it in the refrigerator.
-
2)
Make charred butter
01:07
Put butter in a pan and melt over medium heat.
Mix with a heat-resistant rubber spatula, and when bubbles come out, it starts to turn brown.
Turn off the heat just before the color becomes good, and shake the pot to let it blend in.
When the color is just right, put the bowl in ice water to stop the color.
Allow it to cool completely and not harden. -
3)
Make the dough
02:06
Add loosened egg whites, vanilla oil and granulated sugar and mix.
Sift the almond powder, cake flour, and baking powder before adding and mix until dry.
Add the charred butter all at once and mix until uniform. -
4)
Put in a mold and bake in the oven
03:55
Put the dough in a piping bag and squeeze the dough until the 8th minute (about 25g) of the mold.
Bake in the oven at 210 ° C for 11 minutes until browned.
Point
・ It's delicious when baked, but it's also delicious because the dough becomes moist when left for a while.
・ You can adjust the color of the charred butter to your liking. However, be careful not to burn it too much.
・ When applying butter to the inside of the mold, it is possible to apply it cleanly even with a clean finger. You may use a brush.
・ You can enjoy it even if you add tea leaves to the finished dough and arrange it. It is recommended to add about 1g to half of the dough.
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