Let's go!🐾
Recipes
Quantity: About 8 large pieces (depending on the size of the mold you have)
Material:
・ About 70-80g of cake flour
・ About 30-40g of lard
・ About 30 g of sugar
If you like sweetness, please increase accordingly
I made it with brown sugar,
If you use brown sugar flakes or cane sugar
I think it will be more like that!
How to make:
Pour the lard into a bowl and mix in the sugar.
I didn't have a rubber spatula, so I just mixed it with a spatula lol
② Sift the cake flour little by little and mix.
I couldn't find a powder sieve, so I did it with a tea strainer lol
After adding all the flour and mixing, put the dough together by hand.
③ I stretched the dough and pulled it out with a heart shape that was the only one.
I didn't have a rolling pin, so I put the dough on the cutting board, put the wrap on the dough, and stretched it out with the bottom of my palm lol
④ In a preheated oven at 170 degrees for 17 to 20 minutes.
Bake until golden brown while watching the situation.
< Supplement >
・ This time, I mixed the coconut flakes left halfway, so the dough became cascading and added lard and cake flour little by little.
Before making the dough, I think it's a good idea to preheat the oven at 170 degrees!
・ Since there was only a large type, I used a heart, but I think it would have been nice to cut the stretched dough into rectangles (the size of Chinsuko) with the back of a kitchen knife!
・ I don't like things that are too sweet, so after putting it on the top plate, I sprinkled a small amount of salt on the dough and baked it!
・ Baking is soft and fragile, so peel it off from the top plate, put it on a plate or bat, and let it cool for a while.
When I measured it for the first time in a long time, it was broken.
Cake flour is measured by the scale of the flour in the measuring cup, and lard and sugar are put in an amount that I thought was roughly like this.
Sorry for being so tricky! LOL
But it turned out so delicious that I put it on! Lol
Unlike cookies and bread, there is no need to lay the dough or wait for the fermentation time, so it is attractive that you can make it easily!
Even if you make it like me, it's delicious, so please try it 🐱🐾
ちんすこうは沖縄の伝統的なお菓子として知られていますが、このレシピの魅力は何と言っても「てきとう」さにあります。私も実際に作ってみましたが、分量を厳密に計らなくても十分おいしく仕上がるのが嬉しいポイントでした。 ラードのコクとサクサクした食感が特徴なので、手に入る材料で気軽にチャレンジできます。私は三温糖の代わりにきび砂糖を使ってみたところ、自然な甘みと香ばしさが加わって、より一層沖縄らしい味わいになりました。 生地を伸ばす際に麺棒が無くても、掌の底でラップ越しにのばすやり方は一工夫で、ふだんお菓子作りをしない人でも抵抗なくできる方法だと思います。また、焼く前に少し塩を振ることで甘さが引き締まり、味に深みが出るのも個人的にオススメです。 焼き上がりは時間を置いてから食べるのがポイント。熱いうちは柔らかくて壊れやすいですが、冷めるとちょうどよい固さになり、風味も落ち着きます。家族や友人へのちょっとしたお土産にも良いですし、作る過程も楽しめるので、休日のお菓子作りにぴった りです。 何よりも嬉しいのは、発酵や寝かせる時間が不要で気軽に作れること。どんなに忙しくてもふとした時間にチャレンジできるのは、お菓子作り初心者にも大きなメリットです。普段お菓子作りをしない方も、このちんすこうレシピを試してみれば、手軽さとおいしさにきっと満足できるはずです。ぜひ材料や分量にこだわらず、あなただけのオリジナルちんすこうを作って楽しんでみてくださいね！
