抹茶カヌレの作り方｜MATCHA CANELE | カリッジュワッな食感

抹茶カヌレの作り方｜MATCHA CANELE | カリッジュワッな食感

Crispy juicy green tea canele
milk 500g egg yolk 30g
unsalted butter 32g flour 60g　
granulated sugar 250g bread flour 40g
whole egg 60g 2tbsp matcha
　　　　　　　　　　Unsalted butter 50 g
　　　　　　　　　 (for coating) milk 500g unsalted butter 32g
Make your tea time “a blissful time for the soul”. hi this is yahime saryo TeaTime. This time, we will make ‘matcha green tea canele with a crunchy outside and juicy inside’. Put the milk and butter in a saucepan and heat without boiling until the butter is melted. After warming up, regulate to 40 degrees Celsius. Put the whole eggs and egg yolks in a bowl and mix well. Sift the flour, strong flour and matcha powder together with the sugar and mix well. The matcha used in this project is from Kakegawa, Shizuoka. Many Shizuoka teas have a great aroma. The matcha here is organically grown. From Matsushitaen, which won the Minister of Agriculture, Forestry and Fisheries Award last year. The ‘Fuji ni Kuchisu’ (Kissing the Fuji) we drank at Matsushitaen was really good. If you go to Kakegawa, please do not hesitate to visit. When the milk and melted butter have cooled, mix them together. Finally, mix in the eggs and chill the dough in the refrigerator for at least 12 hours. After a day’s rest, strain everything and bring to room temperature. Preheat the oven to 230°C (446°F). Brush the moulds generously with melted butter. Fill the dough to 90% of the buttered mould. Wipe down escaped doughs. Cleaned up. Turn the oven to 200°C (392°F) and bake for just under 1 hour. Remove the canele while the mould is still hot (mittens required as it is hot!). The teas used in this project are Minami Sayaka wilted kettle-fired tea from Gokase town, Miyazaki prefecture. Wilted kettle-fired tea with a more floral aroma brought out by wilting. Gorgeous accents to the sweet and savoury flavours of the canelees. Refreshing aftertaste. An analogy would be Haruko-san from the manga ‘Slam Dunk’. Please try a drink! I’ll take that. Gorgeous, honey-like aroma like fine Taiwanese oolong tea. The savoury sweetness of the canele blends with the sweetness of the tea and finishes with a gorgeous aroma that escapes your nose.

日本茶など和素材をつかった甘さ控えめスイーツの作り方を紹介している、yahime saryoです🌱
https://yahime-saryo.com/pages/tea-macaron_lp?utm_source=youtube&utm_medium=social&utm_campaign=summary-ys

yahime saryoは、創業70余年の老舗茶舗に生まれた兄弟が
和素材をつかった洋菓子と日本茶を提供しているオンラインパティスリー。

あなたのティータイムが「こころ潤う至福の時間」になるよう
「和素材をつかったスイーツ」そして「おすすめのペアリングティー」を紹介いたします🌱
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今回は「カリッジュワッ抹茶カヌレ」を作ってみました！
▼材料

– 牛乳 500g
– 無塩バター 32g
– グラニュー糖 230g
– 全卵 60g
– 卵黄 30g
– 小麦粉 60g
-強力粉 40g
-抹茶 大さじ2
-無塩バター(コーティング用) 50g

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