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フロランタン｜みきママchannelさんのレシピ書き起こし

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Miki Mama Channel

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Ingredients

食パン(8枚切り) : 2枚
スライスアーモンド : 20g
(A)ミルクキャラメル : 5粒(25g)
(A)水 : 大さじ1/2

Time required

13minutes

Procedure

1) パンを焼く 01:04
食パンの耳を切り、トースターで5分間焼く。
焼き色にムラが出てくるので、途中でパンの向きを変えてさらに焼く。
2) キャラメルを加熱する 01:48
耐熱ボウルに(A)を入れて、600Wの電子レンジでラップをしないで1分間加熱する。
3) 加熱したキャラメルにアーモンドを混ぜる 02:10
加熱して溶けたキャラメルを取り出し、固まらないように絶えずスプーンでかき混ぜる。
そこにアーモンドスライスも加えて混ぜる。
4) パンに塗ってもう1度焼く 02:27
Spread 3 on bread and bake again in a toaster for 5 minutes.
5) 包丁で切り分ける 03:15
焼けたパンの焦げを包丁の裏で削り、パンを包丁で縦に4等分して盛り付ける。

Point

・ When baking bread, if you bake it without laying aluminum foil, the moisture will fly off and the texture will improve.
・ When baking bread, it is better to bake it so that the color is firm, and it will have a cookie-like texture when eaten.
・ By adding water to the caramel and heating it, it becomes easier to mix with the almond slices that will be added later.
・ Since water is added to the caramel, it is tightly entwined, but it is not watery.
・ When applying the mixture to bread, it will be difficult to apply it unless you do it quickly, so do it in a hurry.
・ When the bread is baked again in the toaster, the caramel becomes fragrant and the texture becomes more like a cookie.
・ When baking again, it will be easy to burn, so cover it with aluminum foil and bake.
・ When applying aluminum foil, do not cover it with caramel.
・ Shave the burnt part with a kitchen knife.
・ It is just right to have a charcoal.
・ Freshly baked is soft, but as soon as it cools, it hardens and becomes easy to cut.
・ If you don't eat immediately, you can leave it as it is without wrapping it, and it will not be squeezed and the texture will be good the next day.