フロランタンの作り方【バレンタイン】
slide. How to make Florentine (Florentina Schnitten). For roasted almond slices, please watch from 1 minute 10 seconds. Preheat the oven on two racks to 150℃. Baked raw almond slices. Line a baking sheet with baking paper, making sure not to cover the holes in the outer frame. Spread raw almond slices. The amount used for Florentine is 70g. Place in the upper and lower racks and bake at 150℃ for 9 minutes. Change the direction of the top plate, front to back and up and down, in about 5 minutes. I repeated this process twice and air-baked the entire 250g. If you buy roasted almond slices, this step is not necessary. After baking, spread it out, let it cool, put it in a freezer bag, wrap it in aluminum foil, and freeze it. Make the cookie dough (part sucre). Put 50g of butter (room temperature) in a bowl. Make cookie dough. Beat 1 egg (room temperature) and weigh 25g. 25g beaten egg. 30g powdered sugar. Add a pinch of salt to 20g of almond powder. Add 100g of flour and 1/2 teaspoon (2g) of baking powder to a sieve. Cream the room temperature butter with a rubber spatula. Add the powdered sugar and mix with a rubber spatula. Divide the beaten egg into 3 portions and repeat adding and mixing. I switched to a whisk. Once the eggs are mixed, sift in the almond powder, salt, flour and baking powder. Mix with a rubber spatula until there are no lumps and the mixture comes together. Place it in a medium size freezer bag (width 18cm x height 20cm). *Size from the bottom of the zipper. Spread it evenly to the bottom of the chuck with a rolling pin. Open the zipper, let the air out, and then seal it. Let stand in the refrigerator for 30 minutes. Preheat the oven to 160℃ on the first stage. Cut one end and bottom of the bag with scissors. Peel off the bag while pressing the dough with a spatula. Cover the cookie dough with baking paper and flip it over. Peel off the other side of the bag. Place the baking paper on a baking sheet and pickle with a fork. Place in the upper rack of a preheated oven and bake at 160℃ for 13 minutes. When baked, they will be very soft, so slide them off the baking sheet onto a wire rack to cool. DAISO had a baking tray of just the right size, so I bought it.It’s 32.5cm x 23cm, coated with fluororesin, and costs ¥220 (tax included). Line this tray with baking paper and place the cookie dough on it. When I didn’t have this tray, I used a pattern like this to match the cookie dough. I will add instructions on how to make the pattern at the end. Make the Florentine part (Florentina masse). 40g butter, 30g granulated sugar, a pinch of salt, 30g honey, 30g fresh cream. I’m going to put it in a small pot. Make the Florentine part. Set aside 70g of roasted almond slices as they will be added at the end. Preheat the oven to 160℃ on the first level. Melt in a small pot over high heat. When it starts to bubble, turn the heat down to medium. When it turns pale yellow, drop it in water and if it doesn’t scatter, turn off the heat and add the almond slices and mix. Pour and spread over the cookie dough. Place on a baking sheet, place in the upper rack of the oven, and bake at 160℃ for 15 minutes. It was baked to a nice color. Since it’s still hot, add the fallen almonds. Leave it for about 20 minutes until it has cooled down. Slide the entire sheet onto the net. Leave the baking paper underneath! *This is an incorrect example. I removed the baking paper from the bottom, but do not remove it. Flip it over. slide. From ~ cracks. Once the Florentine part cools and hardens, it will not fall apart even if it has cracks. *Correct example. Leave the bottom baking paper intact, cover with new baking paper, and flip it over. Don’t worry about it, cut into pieces while still warm. Line a storage container with baking paper and let cool completely. Dip the chocolate. 40g white chocolate, 50g black chocolate. I use a cutting board sheet that I bought at DAISO. The bumpy one is better. Chop white chocolate. Place in a heat-resistant container that is easy to dip. Chop the black chocolate using the same cutting board sheet and place it in a heat-resistant container. Amazing static electricity! Prepare baking paper, raspberry flakes, and florentine. Heat the white chocolate in the microwave at 500W for 50 seconds. After stirring patiently for about 3 minutes, it melted. Once the chocolate is melted, dip it in and place it on baking paper. Sprinkle with raspberry flakes. Black chocolate and crushed pistachios. Heat in the microwave at 500W for 1 minute. If you mix it around 🌀, it will melt. The black chocolate melted faster and smoother. Hold the florentine in your left hand and dip. Sprinkle with pistachios. Finished. How to make paper patterns. Make a 20cm x 18cm pattern. 20cm. 18cm. Take a 30cm wide piece of baking paper and cut it into a 30cm square. Mark the folds with a pencil at 6cm from both ends so that the width is 18cm. Make a mark 6cm from both ends on the other side. Make a mark (fold line) 5cm from both ends so that the length is 20cm. Make a mark 5cm from both ends on the other side. Fold it with the penciled side down at the marked place. Make a crease on the other side at the mark. Unfold it once and make creases on the remaining two sides. Unfold it and fold it outward in half from the crease. Fold the other side in the same way. Leave the part you folded earlier intact, unfold it, and fold it at the top and bottom creases. Fold the other side in the same way. Also fold where you made the crease first. Fold the other side in the same way. Fold the four corners to form a triangle. Fold it up along the base of the triangle and secure in two places with a stapler. Fold up the other side in the same way and secure with two staples. Finally, raise the crease firmly and it is completed. This was how to make a 20cm x 18cm paper pattern. Thank you for watching Heartwarming Diary. Please subscribe to the channel 🔔 Like 👍.
この度の能登半島地震により被災された皆様に心よりお見舞い申し上げます。皆様のご無事と一日も早いライフラインの復旧、そして生活の再建をお祈り申し上げます。チャンネル名にもあるように、ほのぼのとしたり頑張りすぎている時の息抜きになれたら幸いです。どうぞ宜しくお願い致します。
年に一度だけ！は初心者🔰と一緒だよシリーズ(?)をお送り致します。
レンジを買い替えたので焼成温度やオーブンの癖を見ながら作ってみました。
お持ちのオーブンレンジのクッキーを焼く時の温度や入れる段を参考に作ってみて下さい。
使っているオーブンレンジ
パナソニック オーブンレンジ スチーム ビストロ 30L 2段 スイングサーチ赤外線センサー ブラック NE-BS8A-K https://amzn.asia/d/86T2xbD
前のオーブンレンジと同温度で焼くと焼き目がつきやすいので焼成温度を10℃低く設定しました。
毎度のことながら今回もやらかしています。
下の※は今まで作ってきて注意する点を詰め込んだので多いです。
材料(フリーザーバッグMサイズ18cm×20cm)
クッキー生地(サクッ！ホロッ！な柔らかい生地です)
バター(無塩) 50g※常温にして下さい。
粉砂糖 30g
溶き卵 25g ※常温にして下さい。
アーモンドプードル 20g
塩 ひとつまみ
小麦粉 100g
ベーキングパウダー 小さじ1/2(2g)
フロランタン部分
バター(無塩) 40g
グラニュー糖 30g
蜂蜜 30g
生クリーム 30g
塩 ひとつまみ
ローストアーモンドスライス 70g
ディップ用のチョコ(なくてもOK)
ブラックチョコ 50g(明治)
ホワイトチョコ 40g(明治)
フランボワーズフレーク 適量(富澤商店)
ピスタチオの砕き 適量(富澤商店)
DAISOで買ったもの
ベーキングトレー ¥220
まな板シート ¥330
※砂糖の種類は、どちらも上白糖や三温糖を使って🆗です。
※ガーナチョコ🍫はレンジで加熱すると分離しやすいので明治をオススメします。
※クッキー生地のバターを混ぜる時、ハンドミキサーや泡立て器でもやってみましたが量が少ない上にバターがくっついて取るのに時間がかかりました。ゴムベラが一番扱いやすかったです。
※フリーザーバッグのサイズは小さければクッキー生地が分厚く、大きければ薄くなります。18cm×20cmの大きさで焼き上がりは1cmの厚さになりました。
※クッキー生地は2回焼く事になるので1回目はうっすら周りに焼き目がつく程度で出して下さい。
※フロランタン部分は煮詰めすぎると焼き上がりが固くなります。薄黄色になり水に入れても散らなければ火を止めアーモンドスライスを入れて混ぜて下さい。
※初めて作る場合、焼き時間の後半は目を離さず茶色く色付いたら出来上がりなのでオーブンから出して下さい。
※焼き上がったフロランタンの下のオーブンペーパーは抜かずに新しいオーブンペーパーを被せてひっくり返しましょう。
※チョコをレンジで溶かす時、分離してしまったら冷たい生クリームを少しずつ加えては混ぜるを繰り返して下さい。(50gのチョコに対して生クリーム大さじ1まで)
※ホワイトチョコの溶け残りがある時はレンジ500wで10秒ずつかけては混ぜるを2回程、繰り返して下さい。
※型紙のオーブンペーパーは30cm角にします。
18cm×20cmの型紙を作る時
(30-18)÷2=6cm
(30-20)÷2=5cm
両端から6cmと5cmの所に印を付け、折り目をつけます。
#フロランタン
#作り方
#バレンタイン
#bistro
#型紙
#日本