パウンドケーキ（米のチョコレートパウンドケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 60minutes
#Bread
#breakfast
#Mote cuisine
#Complimented rice
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
#Easy
トースト（ガーリックバタートースト）｜夕方食堂さんのレシピ書き起こし
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Ingredients
- butter : 200g
- にんにく : 1玉
- パセリ : 2束
- オリーブオイル : 60ml
- (A)塩 : 小さじ2
- (A)砂糖 : 小さじ2
- (A)おろしにんにく : 小さじ1
- バケット : 適量
Time required
30minutes
Procedure
-
1)
prepare the material
00:44
Cut the butter into appropriate sizes, place it in a heat-resistant bowl, add the olive oil, and heat it in the microwave until it melts.
Peel the garlic cloves, mince them and put them in a bowl of butter.
Finely chop the parsley leaves. -
2)
ガーリックバターを作る
02:20
バターのボウルにパセリ、(A)を加えてよく混ぜ合わせる。
冷凍庫で10分冷やす。 -
3)
トーストを焼く
03:53
バケットをお好みの大きさに切り、2を多めに塗る。
トースターで軽く焦げ目が付くまで焼いたら完成。
Point
・Since the recipe introduced has a large amount for storage, it is good to make it with the amount you like.
・Butter should be returned to room temperature.
・I haven't removed the garlic sprouts, but you can remove them if you're concerned.
・Because it contains olive oil, it becomes soft and easy to apply.
・If you want to freeze garlic butter, wrap it in aluminum foil, roll it into a stick shape, squeeze both ends, and store it for 1 month.
・If you want to refrigerate the garlic butter, store it in a jar and keep it for a little over a week.
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