野菜炒め（白菜とベーコンのバター醤油炒め）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 10minutes
ムース（ヨーグルトムース）｜まんまるkitchenさんのレシピ書き起こし
お気に入りに追加
- チャンネル登録者数
- 32.4万人
- 再生回数
- 3,066.1万回
- 動画数
- 218本
材料
- biscuit : 8 sheets
- 溶かしバター : 30g
- ヨーグルト : 2個
- 生クリーム : 200cc
- 砂糖 : 50g
- 粉糖 : 適量
所要時間
25分
手順
-
1)
prepare the biscuits
00:36
Place the biscuits in a storage bag and crush with a rolling pin until crumbly.
-
2)
make bottom fabric
01:08
Add melted butter to 1 and rub.
Put it in a mold lined with a cooking sheet and press down with a rubber spatula to harden.
Chill in the refrigerator for 10 minutes. -
3)
mix yogurt
01:55
Add yogurt to the bowl and mix.
-
4)
生クリームを泡立てる
02:38
別のボウルに生クリームと砂糖を入れる。
氷水(分量外)にあてながらハンドミキサーで角が立つまで泡立てる。 -
5)
ムース生地を作る
03:14
3を4に2〜3回に分けて入れ、その都度ゴムベラで混ぜる。
最後は3に全部入れて混ぜる。 -
6)
冷やし固める
03:48
2に5を流し入れる。
押しつけながら詰めて、生地の中の空気を抜く。
表面を平らに整える。
冷蔵庫で3時間冷やし固める。 -
7)
仕上げる
04:52
型から外してクッキングシートを外す。
粉糖を振って完成。
Point
・I use a pound type of 15cm *8cm.
・In the video, yogurt that does not require draining is used, but if using regular yogurt, drain from 400g to 200g.
・For biscuits, use your favorite biscuits or cookies.
・Use unsalted melted butter.
・In the video, we use vegetable fresh cream, but you can use animal cream if you like.
・It will be easier to cut if you warm the knife with hot water (not listed).
・Chilling time in the refrigerator for 3 hours is not included in the required time.
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レシピを拡散して応援しよう！
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