ゴーヤチャンプルー（魚肉ソーセージのカレーゴーヤチャンプルー）｜まかないチャレンジ!さんのレシピ書き起こし
A challenge to sprinkle! Time required : 15minutes
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ケーキ（フォンダンショコラ）｜オテル・ドゥ・ミクニさんのレシピ書き起こし
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Ingredients
- bitter chocolate : 50g
- 無塩バター : 50g
- 卵 : 1個
- 甜菜糖 : 30g
- citrus peel : 1/4個
- 薄力粉 : 15g
- 粉糖 : 適量
Time required
60minutes
Procedure
-
1)
prepare
01:03
Place unsalted butter and finely crushed bitter chocolate in a heatproof bowl.
Add water (not listed) to a frying pan and bring to a boil.
Turn off the heat, put a bowl in it and boil it.
Brush the cocotte with softened butter (not listed).
Lay the cooking sheet in a cross shape.
Mix melted butter and chocolate. -
2)
make the dough
03:34
Put eggs, beet sugar and grated citrus peel in a bowl and mix.
Add the boiled 1 and mix.
Add cake flour and mix. -
3)
bake the dough
05:23
Pour 2 into the cocotte of 1.
Bake in the oven at 180 degrees for 18 minutes. -
4)
仕上げる
06:26
Take it out of the cocotte and remove the cooking sheet.
Arrange on a plate and sprinkle with powdered sugar to complete.
Point
・Uses 250ml cocotte.
・Use 6 cm x 12 cm x 2 sheets and 6 cm x 24 cm x 1 sheet for the cooking sheets to be laid on the cocotte.
・Ponkan is used for citrus peel. You can use mandarin oranges as you like.
・It is good to apply a lot of butter to the cocotte.
・After adding cake flour to the dough, mix well so that it does not separate.
・It can be eaten warm, but it can also be eaten cold.
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