Cooking Time required : 25minutes
テリーヌ(チョコレートテリーヌ)|ゆう スイーツ研究家さんのレシピ書き起こし
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Ingredients
- chocolate bar : 100g
- バター : 100g
- (A) Egg : 2個
- (A) Sugar : 50g
- 薄力粉 : 5g
Time required
20minutes
Procedure
-
1)
melt the chocolate
01:12
Beat the chocolate bar on top of the wrapping paper with a rolling pin, put it in a heat-resistant bowl, add butter, and heat it in a 500W microwave oven for 2 minutes.
Once the chocolate bar and butter have melted, mix until smooth. -
2)
make the dough
02:00
Put (A) in a bowl and stir without foaming.
Once the sugar has blended in, add it to step 1 in 3 to 4 portions while straining, and stir each time until smooth.
Add cake flour and stir until the texture is gone. -
3)
bake
03:27
Pour 2 into the cocotte, drop it several times to remove the air, and crush the air on the surface with a toothpick.
Heat each piece in a 200W microwave for 5-6 minutes, opening the microwave door every 2 minutes. -
4)
仕上げる
04:33
As soon as it is baked, remove it from the cocotte and remove the rough heat.
Chill in the refrigerator for about an hour and arrange on a plate to complete.
Point
・Use a fist-sized cocotte.
・When melting the chocolate bar and butter, heat it while watching it every minute.
・By adding sugar to the egg and mixing it, the smell of the egg can be eliminated.
・By adding cake flour, oil familiarity will be improved.
・When heating in a microwave oven, one by one will not fail.
・If using a toaster, bake at 180 degrees for 25-30 minutes.
・When baking in the microwave, open the door every 2 minutes to prevent air bubbles from entering and improve the finish.
・If you don't take it out immediately after baking, you won't be able to take it out, so be careful.
・If you heat it in a toaster, it is recommended to eat it without taking it out of the cocotte.
・It's quicker and easier to bake in the microwave, and the toaster makes it smoother, so use whichever you prefer.
・The cooling time in the refrigerator is not included in the required time.
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