うどん（伊勢うどん）｜武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし
武島たけしの極み飯 / Kiwami-Meshi Time required : 25minutes
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Financier | Transcription of recipe by Les sens ciel
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Ingredients
- Scorched butter : 110g
- 卵白 : 130g
- グラニュー糖 : 130g
- アーモンドパウダー : 50g
- 薄力粉 : 50g
- ベーキングパウダー : 2.5g
- 抹茶 : 4g
- ココアパウダー : 15g
- 薄力粉（チョコレート味のとき） : 40g
Time required
60minutes
Procedure
-
1)
Make charred butter
00:37
Put the chopped butter in a pan and heat over medium heat.
When the whole is melted and the surface is settled, turn off the heat and rub with a colander. -
2)
Make dough
02:24
Place the egg whites in a food processor and stir to avoid over-foaming.
When mixed, add granulated sugar and mix.
Add almond powder, cake flour and baking powder and mix, and finally add 1 and mix.
Transfer to a bowl, wrap and let sit at room temperature for 30-60 minutes.
Similarly, at the timing of adding the cake flour, make one with matcha and one with cocoa powder, and let them sit at room temperature for the same amount of time. -
3)
bake
08:05
Spread a thin layer of oil on the mold and pour the dough.
Bake in the oven at 170 degrees for 20 minutes.
When it's baked, remove it from the mold while it's hot, and when the heat is removed, it's done.
Point
・ When making charred butter, be careful of oil splashing. It is alleviated by putting a net on the pot.
・ Matcha and cocoa powder tend to get lumpy, so add them while sieving.
・ It is also recommended to mix dough with different tastes in a marble shape and bake.
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