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簡単レシピでフロランタン|Chez Sucre砂糖の家さんのレシピ書き起こし

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動画数
189本

材料

  • Unsalted butter (for dough) : 50g
  • 粉糖 : 50g
  • 卵 : 30g (L size / 2 pieces)
  • 薄力粉 : 100g
  • (A) Unsalted butter (for almond caramel) : 20g
  • (A) Granulated sugar : 50g
  • (A) Cream 35% : 50ml
  • (A) Honey : 35g
  • アーモンドスライス : 100g

所要時間

70分

手順

  1. 1) Prepare the eggs 00:05

    Break the egg into a bowl and melt.

  2. 2) Make dough 00:16

    Put unsalted butter (for dough) in another bowl and knead with a spatula.
    Add powdered sugar and mix.
    Add 1 and mix.
    Sift the cake flour and mix to cut.

  3. 3) Let the dough rest in the fridge 01:26

    Spread the wrap and put 2 on it.
    Roll it flat with a rolling pin.
    Let it rest in the refrigerator.

  4. 4) 生地を成形する 02:03

    Remove the wrap of 3 and cover it with a new wrap while leaving it on the wrap.
    Roll out to a thickness of 3 mm to 4 mm with a rolling pin.
    Put it back on the oven sheet.
    Place it on the top plate.

  5. 5) 生地を焼く 02:51

    4をオーブンで180度10分〜15分焼く。

  6. 6) アーモンドキャラメルを作る 03:02

    Put (A) in a small pot.
    Melt unsalted butter (for almond caramel) over low heat.
    Mix with a spatula and boil lightly.
    When the foam becomes sticky, add almond slices and mix.

  7. 7) アーモンドキャラメルを乗せて焼く 03:57

    5に6を乗せる。
    ヘラで均等に広げる。
    オーブンで180度15分〜20分焼く。

  8. 8) 切る 04:21

    7が熱いうちに端を切り落とし、四角に切る。

Point

・ Preheat the oven to 180 degrees.
・ Return unsalted butter to room temperature.
・ By letting the dough rest in the refrigerator, the flour is soaked in butter and gluten is suppressed.
・ Do not dust during step 3.
・ Roast almond slices in advance.
・ In step 8, it is easy to cut if you cut it while it is hot.

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