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<p>Ingredients: 6 muffin molds, 6cm in diameter</p>
<p>75g egg white<br />
55g granulated sugar<br />
30g almond powder<br />
25g cake flour<br />
7g matcha<br />
1g baking powder<br />
70g unsalted butter<br />
 Dainagon azuki beans</p>
<p>Preparation<br />
Preheat the oven to 180°C before starting to make the dough.</p>
<p>How to make<br />
(1)Make the browned butter. Melt the butter in a pan over the fire. At first it will start to crackle, then the foam will become finer and the color will change.<br />
â»Be careful not to burn it too much because it tastes like matcha.<br />
(2)Remove the butter from the heat and place the bottom of the pan under hot water to stop it from burning. Let it cool.<br />
Place the bottom of the pan over hot water to stop it from burning.<br />
(3)Make the dough. Break up the egg whites, add the granulated sugar, and dissolve thoroughly.<br />
(4)Mix the almond powder, cake flour, macha and baking powder before sifting.<br />
(5) Sift all the flours at once and mix slowly from the center.<br />
(6) Add the browned butter. If the butter is too cold, it will not emulsify easily.<br />
In the same way, mix slowly from the center to make a uniform mixture.<br />
(7)Put the mixture into a piping bag, pipe it evenly into the mold, and bake at 180â for about 17 minutes.<br />
â»Check the color of the baked goods and flip them halfway through baking.<br />
(8)After baking, remove from the mold and let cool.</p>
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