Beccafico (Sardine Beccafico) | Recipe transcription from Tomomi Ogura's Italian Professional Training Course
小倉知巳のイタリアンプロ養成講座 Time required : 40minutes
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マフィン（ココアクッキーマフィン）｜ cook kafemaruさんのレシピ書き起こし
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Ingredients
- egg : 1 piece
- グラニュー糖 : 65g
- 溶かしバター : 35g
- 生クリーム : 100g
- (A) soft flour : 110g
- (A) Cocoa powder : 25g
- (A) baking powder : 3g
- ココアクッキー : 4枚
Time required
35minutes
Procedure
-
1)
make the dough
00:03
Crack the eggs into a bowl and mix with a whisk.
Add granulated sugar and mix.
Add melted butter and mix.
Add fresh cream and mix.
Sift in (A) and mix.
Drop the dough on the whisk.
Switch to a rubber spatula and mix.
Place in a piping bag. -
2)
bake
01:45
Squeeze 1 into the mold.
Break the cocoa cookie and put it on.
Bake in the oven at 170 degrees for 20-22 minutes.
Completed with rough heat.
Point
・The amount is for 6 pieces.
・A mold with a diameter of 6 cm, a base of 4 cm, and a height of 4.5 cm is used.
・Eggs should be brought to room temperature.
・Egg is 60g without shell.
・Use sugar-free melted butter.
・Preheat the oven to 170 degrees.
・Whipped cream can be substituted for fresh cream.
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