プリン（蜂蜜豆腐チョコレートプリン）｜ゆう スイーツ研究家さんのレシピ書き起こし
Yu Sweets Researcher Time required : 15minutes
クッキー（チョコクッキー）｜Qiong Cookingさんのレシピ書き起こし
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Ingredients
- Unsalted butter : 220g
- icing sugar : 120g
- Fresh cream : 100g
- cocoa powder : 30g
- cake flour : 290g
- ホワイトチョコレート : 適量
- チョコスプレー : 適量
Time required
40minutes
Procedure
-
1)
mix the ingredients
00:09
Put unsalted butter and powdered sugar in a bowl and beat with a hand mixer until white.
Add room temperature fresh cream and mix well. -
2)
sift the powder
00:53
Combine cocoa powder and cake flour and sift into 1.
Mix well with a rubber spatula. -
3)
bake in an oven
01:58
Put 2 into a pastry bag and squeeze out on a baking sheet lined with a cooking sheet in the shape you like.
Bake in the oven at 160°C for 20 minutes. -
4)
to decorate
03:18
When step 3 has cooled, decorate with hot water boiled white chocolate and chocolate spray, and when the chocolate hardens, it's done.
Point
・Leave the unsalted butter out at room temperature for about 30 minutes until it is soft enough to be pinched with your fingers. Bring the cream to room temperature in the same way, and do not use it in a cold state.
・If you prepare several types of nozzles for piping bags, you can make cookies of various shapes.
・Prepare red and green chocolate spray to create a Christmas atmosphere.
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チョコレートケーキ（オペラチョコレートケーキ）｜ゆう スイーツ研究家さんのレシピ書き起こし
Yu Sweets Researcher Time required : 40minutes
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