そうめん（冷やし担々そうめん）｜George ジョージさんのレシピ書き起こし
George George / Jojiro ch's person Time required : 20minutes
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アマンドショコラ｜NekonoME Cafe【ネコノメカフェ】さんのレシピ書き起こし
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- 217本
Ingredients
- 生アーモンド : 150g
- 水 : 20g
- グラニュー糖 : 65g
- スイートチョコレート : 300g
- Insoluble cocoa powder : 適量
Time required
50minutes
Procedure
-
1)
アーモンドを焼く
00:56
天板に生アーモンドを広げ150℃のオーブンで20分焼く。
-
2)
Sugar coating
01:50
Put water and granulated sugar in a pan and heat to about 120 ° C. Turn off the heat, add 1 and mix with a wooden spatula. Remove from the heat here. Mix until the whole is whitish. Place in a coarse colander, sift and rub excess sugar.
-
3)
To coat
04:29
Chop sweet chocolate and melt to about 40 ° C. Put 2 in a large bowl, add about 100g of melted sweet chocolate and mix with a wooden spatula. Mix until the sweet chocolate hardens, add the remaining sweet chocolate in 4-5 portions and mix well until it hardens each time.
-
4)
仕上げる
08:43
Sift the cocoa powder that does not dissolve in 3 with a tea strainer and mix with a wooden spatula. Place in a coarse colander, sift and rub excess powder.
Point
・ Process 2 Instead of the caramelized process of Amand Chocolat, it is sugar-coated. The surface of the almonds becomes whitish because the sugar is recrystallized.
・ Process 3 When the room temperature is low, the almonds are easily entangled with the chocolate and harden, but when the room temperature is high, it is hard to harden, so cool it once in the refrigerator to make it easy to harden. The bowl should be stainless steel.
・ Step 4 Apply insoluble cocoa powder evenly to the surface.
-Almonds may be changed to hazelnuts, pecan nuts or cashew nuts.
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