炒め物（ブロッコリーのシーフード炒め）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 15minutes
Canelé Chocolat ｜ Chocolate Cacao Transcription of chocolate cacao's recipe
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Ingredients
- (A) Chocolate : 40g
- (A) Unsalted butter (for dough) : 20g
- (A) Milk : 500ml
- (B) Cake flour : 100g
- (B) Cocoa powder : 10g
- (C) Egg : 2 pieces
- (C) Granulated sugar : 100g
- rum : 1 tablespoon
- Butter (for patterning) : Appropriate amount
- Powdered sugar : Appropriate amount
Time required
80minutes
Procedure
-
1)
Preparation
00:27
Put (A) in a pan, warm it to just before boiling, and let it cool.
Sift (B) together. -
2)
Make the dough
01:56
After mixing (C) in a bowl, add the sifted (B), add (A) little by little and let it blend well.
Strain the dough, wrap and refrigerate for at least 8 hours. -
3)
Prepare for firing
03:27
Apply a thick layer of butter to the mold.
Bring the dough to room temperature and add rum. -
4)
Bake
04:06
Pour the dough into a mold and bake in an oven at 210 ° C for 50 minutes.
-
5)
Finish
05:04
Remove the mold and sprinkle with powdered sugar.
Point
The standard material is 8 to 10 canelé types.
As for chocolate, commercially available bitter chocolate is used.
Be careful not to overcook the milk.
Soften the butter on the mold at room temperature and apply it with a brush.
Pour the dough until the 9th minute of the mold.
If you like, you can sprinkle powdered sugar on the finish.
The refrigeration time of the dough is not included in the required time.
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