Pickles (pickled eggplant and okra) | Recipe transcription from Makanai Challenge!
A challenge to sprinkle! Time required : 15minutes
Florentine ｜ Peaceful Cuisine's recipe transcription
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Ingredients
- (Cookie dough) Whole grain flour : 100g
- (Cookie dough) Maple syrup : 30g
- (Cookie dough) Oil : 30g
- (Caramel almond dough) Almond slices : 60g
- (Caramel almond dough) Coconut : 50g
- (Caramel almond dough) Coconut oil : 10g
- (Caramel almond dough) Millet sugar : 50g
- (Caramel almond dough) Vanilla extract : 1 tsp
Time required
60minutes
Procedure
-
1)
Make and stretch cookie dough
00:17
Mix the ingredients of the cookie dough, combine them into one, and stretch it into a 15 cm square. Mold the edges slightly higher to minimize caramel runoff.
-
2)
bake in an oven
01:28
Bake in the oven at 180 ° C for 15 minutes.
-
3)
Heat the non-almond ingredients of the caramel almond dough over medium heat.
01:48
Heat non-almond ingredients in caramel almond dough, coconut milk, coconut oil, cane sugar, and vanilla extract over medium heat. Slice the almonds.
-
4)
Add almond slices and cook
03:13
When it gets a little thick, add almond slices and cook until it is as thick as honey.
-
5)
Layer the dough and bake in the oven
03:30
Spread the caramel almond dough on top of the cookie dough and bake in the oven at 180 ° C for 15 minutes.
Point
・ Sweets that go well with cookie dough and caramel almond flavor.
・ If the cookie dough is slightly raised, the caramel will not flow out when baking in the oven.
・ The finished product looks good when the four corners are cut off. Cut it to a suitable size.
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