料理人設楽の料理道場 Time required : 10minutes
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- (A) Black chocolate : 100g
- (A) Milk chocolate : 100g
- 無塩バター : 40g
- 砂糖 : 20g
- 卵 : 2個
- 牛乳 : 50cc
- (B) fresh cream : 50cc
- (B) sugar : 10g
- 粉砂糖 : 適量
make the dough
Break (A) into small pieces and put in a heat-resistant bowl.
Add unsalted butter and heat in the microwave at 600W for 2 minutes.
Add sugar and mix.
Add 1 egg and mix.
Add the remaining eggs and mix.
Add milk and mix.
Put 1 in the mold until the 7th minute.
Heat in a 600W microwave for 3 minutes.
Remove from heat at room temperature.
Cover with plastic wrap and chill in the refrigerator for 3 hours.
Remove from mold.
Put (B) in a bowl and whisk.
Top 2 with (B) and sprinkle with powdered sugar.
Finished on a plate.
・Use a mini chiffon cake mold made of silicon.
・A heat-resistant container can be substituted for the mold. It's good to wrap it and pour the batter into it.
・Use medium size eggs. Bring to room temperature before use.
・When heating the dough, heat it one by one.
・When heating the dough, it is good to stop heating when it is about to overflow, and heat for the remaining time after it calms down.
・After topping, chill in the refrigerator for about 1 hour to make the dough easier to cut.
・Can be stored in the refrigerator for 2 days.
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