シナモンロール｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 120minutes
Cane sugar chocolate snowball ｜ MINOSUKE SWEETS's recipe transcription
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Ingredients
- butter : 100g
- Millet sugar : 30g
- cocoa : 20g
- rice flour : 80g
- salt : a little
- Walnut : 60g
- Chocolate chips : 30g
- Cocoa (for finishing) : 10g
- Millet sugar (for finishing) : 100g
Time required
60minutes
Procedure
-
1)
Prepare the walnuts
00:25
In advance, roast the walnuts in an oven at 160 ° C for 10 minutes and chop them into small pieces.
-
2)
Make the dough
00:46
Smooth the butter softened to about 18 ℃ with a rubber spatula.
Add millet sugar while sieving and mix.
After mixing well, add rice flour and cocoa and mix further. -
3)
Add walnuts and chocolate chips
02:01
Add the pre-chopped walnuts and chocolate chips from 1 and mix.
Mix until the whole is moist. -
4)
Mold and bake in the oven
02:29
Divide each dough into 10g pieces, roll and bake in an oven at 160 ° C for 20 minutes.
-
5)
Finish
02:45
After baking, take it out and remove the rough heat.
Put cocoa and cane sugar in a bag and mix.
Put a slightly warm cookie in a bag, shake and sprinkle.
Point
・ Although fine-grained cane sugar is used, if there is no cane sugar, it will be delicious even if it is made from powdered sugar.
・ Butter will be easier to handle if it is returned to room temperature for a while.
・ Since millet sugar is lumpy, be sure to sift it before adding it.
・ Because rice flour and cocoa are lumpy, be sure to sift them before adding.
・ When sprinkling cocoa and cane sugar on the baked cookies, sprinkle the baked dough in a slightly warm state of about 45 ° C. Note that cocoa and sugar will not get entangled when completely cooled.
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