プリン（ココナッツプリン）｜coris cookingさんのレシピ書き起こし
coris cooking Time required : 30minutes
Almond sugaring ｜ Coris Cooking Channel's recipe transcription
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Ingredients
- Roasted almonds : 60g
- Granulated sugar : 40g
- water : 24g
Time required
13minutes
Procedure
-
1)
Make syrup
00:18
Put granulated sugar and water in a hand pan and heat over low heat. Gently mix with a rubber spatula and heat while melting the granulated sugar. When it boils, heat it on low heat for 20 seconds and boil the syrup a little.
-
2)
Add roasted almonds
01:22
After 20 seconds, add the roasted almonds and mix well with a rubber spatula over low heat to heat.
-
3)
To coat
01:36
At first, the crispy syrup is boiled little by little, and suddenly the syrup recrystallizes and hardens at the point where it is continued to mix with a rubber spatula. When it hardens and is coated, turn off the heat.
-
4)
cool
02:32
Pour into a plate and let cool. When it cools, put it in a storage bottle and it's done.
Point
・ This time, we used commercially available roasted almonds. If you want to roast the raw almonds yourself, roast them a little shallower for a delicious finish.
If you make the heat even a little stronger, or if you do not mix the granulated sugar while it is on the fire, the water will boil before the granulated sugar is completely melted, and the water will fly away immediately. Mix the granulated sugar and water well with a rubber spatula while applying to a low heat so that the granulated sugar is completely dissolved when it boils.
・ The point is to boil the syrup and then cook it again.
・ If you want to store it for a long time, put silica gel (desiccant) together and store it.
・ Since sugar crystals are stuck to the skin of the pot after making sugar, forcibly rubbing and washing may damage the pot. Fill a pan with warm water and leave it for about 10 minutes. After the sugar crystals have dissolved in the water to some extent, gently wash it to remove it cleanly.
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