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■tart stand
170°C: 20-25 min
40g…butter
30g…powder sugar
20g…whole egg
20g…almond powder
85g…Flour
1. Cream the butter that has been brought to room temperature and add powdered sugar.
② Add the beaten egg to the above
③Sift the almond poodle and cake flour together and cool in the refrigerator for 2 hours.
④ Stretch the dough to a thickness of 3 mm, spread it on a 18 cm mold and let it rest in the refrigerator for 30 minutes.
*Make a hole to prevent swelling
⑤Bake in the oven set at 170℃ for 20-25 minutes.
⑥ Apply the leftover sweet potato (egg yolk + milk) to the surface and bake for 3 minutes.
■ Sweet Potato
10 pieces 160°C：15-17 min
420g…sweet potato
(Approx. 500g before firing)
45g…granulated sugar
20g…butter
17g…egg yolk
pumpkin seeds
■ coating
17g…egg yolk
7ml…milk
Maple syrup
① Wash the sweet potatoes and steam-grill them in aluminum foil.
* Approximate 160℃: about 40 minutes
②Strain the sweet potato
③ Add the above, granulated sugar, milk and butter to a pot and heat.
*Adjust the amount of milk according to the moisture content of the sweet potato.
④ When the whole is combined, remove it from the heat and add the egg yolk
⑤Divide the above into 40g pieces and shape them into chicks.
⑥Coat with egg yolk and milk and decorate with pumpkin seeds.
⑦Bake in an oven preheated to 160℃ for 15-20 minutes.
⑧ Apply maple syrup after baking to polish
⑨Temperize and make eyes and legs with chocolate
⑩ Melt the remaining chocolate and glue the above
24 сен 2023
