Japanese Nut Sweet 2

Ingredients

• 200 gnuts — chopped
• 150 gsugar
• 100 gbutter
• 2eggs
• 100 gflour

Method

1. Begin by taking 2 eggs and 100 g of butter out of the refrigerator. Allow them to come to room temperature. This will ensure that they mix smoothly into the batter, creating a consistent texture for your Japanese Nut Sweet 2.
2. In a medium saucepan, melt the 100 g of butter over low heat. Once melted, add 150 g of sugar and stir gently until the sugar dissolves completely. The mixture should become a smooth, golden syrup without any visible sugar granules.
3. Remove the saucepan from the heat and let it cool slightly. Crack the room-temperature eggs into a separate bowl and beat them lightly. Gradually add the beaten eggs into the cooled butter and sugar mixture, stirring continuously to avoid curdling.
4. Sift 100 g of flour into the saucepan, folding it gently into the wet ingredients using a spatula. Stir until the flour is fully incorporated and the batter is smooth and lump-free. This ensures even baking and a tender crumb.
5. Preheat your oven to 180°C (356°F). Line a baking dish with parchment paper and spread 200 g of nuts evenly across the bottom. Pour the batter over the nuts, using a spatula to ensure an even layer.
6. Place the baking dish in the preheated oven and bake until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should be slightly firm while the center remains soft and moist.
7. Once baked, remove the dish from the oven and let it cool on a wire rack. The cooling process will help the sweet set properly, making it easier to slice.
8. Finish by cutting the Japanese Nut Sweet 2 into squares or rectangles. Serve at room temperature, allowing the flavors to meld and the texture to be at its best for sharing at the table.