蒸しパン（ホットケーキミックスと油の蒸しパン）｜ホッとケーキさん。さんのレシピ書き起こし
ホッとケーキさん。 Time required : 20minutes
Nugatine ｜ Coris Cooking Channel's recipe transcription
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Ingredients
- Almond slice : 60g
- Granulated sugar : 75g
- Syrup : 45g
- Unsalted butter : 10g
Time required
15minutes
Procedure
-
1)
Roast almond slices
00:19
Roast the almond slices in an oven preheated to 170 ° C for about 7-8 minutes to cool. It's OK if it becomes golden brown.
-
2)
Make caramel
00:40
Put granulated sugar and starch syrup in a hand pan and heat to cook golden caramel.
-
3)
Add ingredients
01:27
Turn off the heat, add unsalted butter and mix well with a rubber spatula, then add roasted almond slices and mix well.
-
4)
cool
01:52
Spread thinly on a baking sheet and cool at room temperature.
-
5)
Crush
02:09
Even if it is slightly warm, as soon as it hardens, crush it with a kitchen knife.
-
6)
Put in a storage jar
02:42
Store in a storage bottle with silica gel (desiccant).
Point
・ The almond slices can be evenly roasted by spreading them evenly.
-By spreading it thinly on the baking sheet, it can be cooled quickly to the center.
・ Crush as soon as it hardens. The caramel becomes sticky over time, so even if it is slightly warm, it will be crushed when it hardens. Be careful of humidity.
・ The texture and flavor of almonds, the bittersweetness of caramel, and the sweetness spread in the mouth. Mix it with cakes, desserts, and ice cream accents for a deeper taste.
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