パン（絹豆腐とホットケーキミックスのちぎりパン）｜syun cookingさんのレシピ書き起こし
syun cooking Time required : 55minutes
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Madeleine｜Patissier Masayoshi Ishikawa Patissier Masayoshi Ishikawa's recipe transcription
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Ingredients
- Unsalted butter : 150g
- 全卵 : 150g
- （A）薄力粉 : 110g
- （A）コーンスターチ : 5g
- （A）スキムミルク : 5g
- （A）ベーキングパウダー : 2g
- グラニュー糖 : 135g
- 蜂蜜 : 15g
- レモン果皮 : 1/2個
Time required
40minutes
Procedure
-
1)
Warm whole eggs and eggs
00:54
Melt the eggs and heat them to 50 ° C in a water bath.
Heat the butter in a water bath to 50 ° C. -
2)
Sift the flour
01:21
Sift (A), add granulated sugar and honey and mix.
-
3)
Add whole eggs and butter
02:20
Add whole egg to 2 and mix the center, and when the powder is gone, mix the whole.
Add butter and mix in the same way. -
4)
レモンを加える
04:51
レモン果皮をすりおろして加え、混ぜる。
オーブンを、190℃に予熱をする。 -
5)
仕上げる
05:45
生地を絞り袋に入れ、型に30gずつ絞る。
180℃のオーブンで、18～20分焼いたら完成。
Point
・ It is advisable to apply a thin layer of butter to the mold in advance.
-It is recommended to use the Madeleine type as the mold.
・ After adding whole eggs and butter, do not mix the whole egg from the beginning, but mix it little by little from the center.
-You may use a shallow paper cupcake mold.
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