Mochiuma exquisite "Chikuwabu Canelé" recipe
Introducing the exquisite recipe "Chikuwabu Canelé" using Chikuwabu. The outside is crispy and the inside is firm. A chikuwabu recipe that spreads the flavor of rum.
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Material
( For 1 person )
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Chikuwabu |
1/2 |
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butter |
10g (0.35oz) |
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rum |
1 tablespoon |
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Maple syrup |
1 tablespoon |
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Vanilla extract |
Appropriate amount |
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Powdered sugar |
as you like |
Introducing the exquisite recipe "Chikuwabu Canelé" using Chikuwabu. The outside is crispy and the inside is firm. A dish that spreads the flavor of lamb.
■ Materials
Chikuwabu 1/2
Butter 10g (0.35oz)
1 tablespoon rum
1 tablespoon maple syrup
Vanilla extract Appropriate amount of powdered sugar as you like
* Refer to the recipe posted on Takato
■ How to make
1. Cut the chikuwabu (1/2) into three equal parts. I think the length will vary depending on the chikuwabu, so a bite size is OK.
2. Put chikuwabu and water in a heat-resistant container and heat in a microwave for 5 minutes.
3. Discard the water and soak in 10 g of butter, 1 tablespoon of rum, 1 tablespoon of maple syrup and vanilla extract for 5 minutes.
4. While entwining the liquid, bake the entire surface in a frying pan. It is easy to burn, so if you roll it on the way, ○. It is recommended to use a small frying pan to entangle the liquid well.
The nice feeling is getting browned!
5. Serve on a plate and sprinkle with powdered sugar or add fruit to finish as you like!
■ Outside potash, inside mochi!
The freshly made chikuwabu canelé is crispy on the outside and chewy on the inside! It has a texture that is a bit like churros. It's delicious even if you like chasing maple syrup! It's perfect for tea and coffee ♪
If you feel a rut in your usual chikuwabu dishes, please try "Chikuwabu Canelé". How about a holiday snack?