シュークリーム（抹茶のシュークリーム）｜Les sens cielさんのレシピ書き起こし
Les sens ciel Time required : 90minutes
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きな粉スコーン｜cook kafemaruさんのレシピ書き起こし
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- 1,785本
Ingredients
- (A) Cake flour : 130g
- (A) Kinako : 50g
- (A) Baking powder : 4g
- (A) Millet sugar : 30g
- (A) Salt : 1g
- 冷たいバター : 40g
- Cold soy milk : 90
- (B)きな粉 : 15g
- (B)砂糖 : 10g
Time required
45minutes
Procedure
-
1)
Make the dough
00:13
Put (A) in a bowl and mix well with a whisk. Add butter and mix while twisting the butter by hand. Add soy milk and mix with a curd. When it comes together, make it 2 cm thick on a table, wrap it in a cooking sheet and cool it in the freezer for 15 minutes.
-
2)
Cut the dough
02:48
After cooling, divide the dough into 9 equal parts on a table.
-
3)
bake in an oven
03:11
Place a parchment paper on the top plate, line up 2 and bake in an oven at 200 ° C for 15 minutes.
-
4)
きな粉をまぶす
03:33
When it is baked, cool it until it remains a little warm, put it in a bag with (B), and sprinkle it.
Point
・ Millet sugar may be changed to granulated sugar.
・ Soy milk may be changed to milk.
・ Cut the butter into 1cm cubes and keep it in the refrigerator for 10 minutes.
・ Step After putting it on one unit, cut the dough in half and stack it 3 to 4 times to make it 2 cm thick.
・ Does not include the time required to cool the burnt scones.
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