手こね寿司（カツオの手こね寿司）｜まかないチャレンジ!さんのレシピ書き起こし
A challenge to sprinkle! Time required : 15minutes
Fig tart using tofu and coconut oil ｜ Ayano hayasaki's recipe transcription
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Ingredients
- (Crust) cake flour : 200g
- (Crust) maple syrup : 50g
- (Crust) oil : 50g
- (Crust) water : 15g
- (Filling) Cotton tofu : 1 chome
- (Filling) Coconut oil : 35g
- (Filling) Maple syrup : 80g
- (Filling) Lemon : 1 piece
- (Filling) Unsweetened orange jam : 30g
- (Filling) Vanilla Beans : One
- (Filling) Rice flour : 3 tbsp
- (Filling) Almond Poodle : 40g
- FIG : 2-3 pieces
- Unsweetened orange jam : Appropriate amount
Time required
318minutes
Procedure
-
1)
Make a crust
00:04
Add flour, oil, maple syrup and water and mix.
-
2)
Spread the dough in a mold and bake in the oven
00:21
When the dough is mixed, spread it in a tart shape, make a hole in the dough with a fork, and bake in an oven preheated to 180 degrees for 8 minutes. After baking, let it cool.
-
3)
Drain the cotton tofu
00:45
Weigh the cotton tofu and drain it for 3-4 hours. (It is convenient to drain the water the day before making it.)
-
4)
Mix the filling ingredients
00:50
Squeeze a piece of drained tofu, coconut oil, maple syrup, and lemon into a food processor and add orange jam, vanilla beans, rice flour, and almond poodle. (If you don't have an almond poodle, use a miller of almonds.)
-
5)
Serve the tart
01:43
Pour the filling into the crust, cut the figs and serve.
-
6)
Apply jam to figs
01:56
Apply orange jam to the figs.
-
7)
bake in an oven
02:09
Bake in an oven preheated to 180 degrees for 45 minutes. When it is baked, it cools well.
Point
・ A 21 cm type fig tart recipe that is recommended to be made from summer to autumn, which is the season for figs.
・ The filling in the crust is tofu and almond poodle, which makes it fragrant and healthy. The point is to drain the tofu well for 4 hours. It is convenient to drain the water the day before making it. The texture and almond flavor go well with figs. Let it cool down and have a snack time.
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