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Oyatsu Lab. [Snack Lab]

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Ingredients

chocolate : 200g
生クリーム : 200ml
卵黄 : 2個
グラニュー糖 : 40g
コーンスターチ : 大さじ1
卵白 : 2個

Time required

60minutes

Procedure

1) make chocolate dough 00:05
Put chocolate and cream in a bowl.
Heat in the microwave at 600W for 2 minutes.
Mix with a whisk to dissolve.
Separate the eggs into yolks and whites.
Put the egg yolk in a bowl and mix.
2) make the meringue 01:04
Put egg whites, granulated sugar and cornstarch in another bowl.
Whip with a hand mixer until stiff peaks form.
3) mix 01:28
Divide 2 into 2 times and put it in 1.
Mix by scooping from the bottom each time.
4) 湯煎焼きにする 01:51
Spread a cooking sheet on the mold.
Cover the bottom of the mold with aluminum foil.
Pour in 3.
Spread kitchen paper on the bat and put the mold.
Pour lukewarm water (out of quantity) into the vat.
Bake in the oven for 45 minutes at 140 degrees.
Chill in the refrigerator for 3 hours.
5) 仕上げる 02:56
型から取り出す。
お皿に乗せてお好みの大きさに切って完成。

Point

- Uses a 15 cm round shape.
・We use 65% cocoa chocolate.
・Cover the bottom of the mold with aluminum foil to prevent lukewarm water (out of the amount) from entering when baking in a hot water bath.
・Chilling time in the refrigerator for 3 hours is not included in the required time.