Ingredients For about 20-25 sheets
30g strawberry puree
45g unsalted butter
40g icing sugar
120g cake flour
30g white chocolate chips
Granulated sugar, to taste
bread flour (if preparing by hand)
Preparation
・Puree the strawberries in a blender.
・If making by hand, let the butter come to room temperature.
・Preheat the oven to 150°C before cutting the dough.
How to make
■Preparation by hand
(1) Bring the butter to room temperature and mix it with the powdered sugar.
(2) Add the strawberry puree in three parts and mix.
(3) Put the separated batter in the microwave for about 5 seconds and continue mixing with a whipper. Mix until the water and butter are well emulsified.
(4)Sift the flour into the batter and mix with a rubber spatula.
(5)When the flour is gone, add the chocolate chips, wrap in plastic wrap, flatten and let rest in the refrigerator for at least 1 hour.
(6) When the dough has cooled down, crush it into small pieces on a clean table and quickly roll it into bars. Be careful not to take too much time, as the dough will soften quickly. Instead of rolling it vigorously, shape it into a stick little by little while letting out the air so that it does not become hollow. This time I stretched it out to 30cm.
If the dough is too sticky, lightly dust it with flour.
(7)Wrap in plastic wrap and chill in the freezer for 1 hour to harden.
The time is a guide. Chill until firm enough to cut.
■Prepare in a food processor.
(1)Cut the butter into dice and chill in the refrigerator.
(2) Put all the ingredients except the strawberry puree into a food processor and process until the butter becomes a fine paste.
(3)Add the strawberry puree and process until it comes together.
(4)Remove the dough onto a clean table and add the chocolate chips.
(5)Wrap in plastic wrap and chill in the refrigerator for 1 hour.
(6) When the dough is chilled, crush it into small pieces on a clean surface and quickly roll into bars. Be careful not to take too long or the dough will soften quickly. Instead of rolling it vigorously, shape it into a stick little by little while letting out the air so that it does not become hollow. This time I stretched it out to 30cm.
(7)Wrap in plastic wrap and chill in the freezer for 1 hour to harden.
The time is a guide. Chill until firm enough to cut.
■Cutting and Baking
(1) Put granulated sugar around the dough after taking it out of the freezer.
(2) Spread the granulated sugar on the bat and roll the dough to coat firmly.
(3)Cut the dough and place it on a baking sheet.
(4)Bake in the oven at 150℃ for about 20 minutes. (4) Bake in the oven at 150℃ for about 20 minutes, turning the dough halfway through the baking time.
Adjust the temperature so that the dough does not brown.
The video is about the daily life of a monk living in a mountain temple.
YouTube may have just started, and there may be places where the video and audio are bad, but I will do my best to post good videos, so I would appreciate your favor !!!
◆チャンネル紹介◆
かわしま屋 Well Being は、食と健康に関する動画を配信するチャンネルです。
「食材の上手な取り入れ方」や「レシピ」「専門家からのアドバイス」など、生活を豊かになるヒントになれば嬉しいです。医師、管理栄養士、大学教授などの専門家に監修・アドバイスを受けながら日々役立つ記事を配信しています。
