味噌を使わず塩で炒める回鍋肉がキャベツの概念を変える旨さだ｜料理研究家リュウジさんのバズレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 30minutes
プリン（胡麻プリン）｜coris cookingさんのレシピ書き起こし
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Ingredients
- White sesame paste (for dough) : 70g
- きび砂糖 : 50g
- Milk (for dough) : 300g
- 生クリーム : 50g
- 粉ゼラチン : 5g
- 水 : 25g
- White sesame paste (for topping) : 30g
- milk (for topping) : 30g
- ホイップクリーム : 適量
Time required
20minutes
Procedure
-
1)
Soak the powdered gelatin
00:21
Put powdered gelatin and water in a bowl, mix and put in the refrigerator for 10 minutes to soften.
-
2)
make the dough
00:42
Knead the white sesame paste (for dough) and put it in the pan.
Add cane sugar and mix.
Divide the milk (for dough) into 3-4 times and mix each time.
Switch to a rubber spatula and mix.
Switch to a whisk and mix.
Add heavy cream and heat over medium heat.
Heat while stirring with a rubber spatula.
When it warms up to about 70 degrees, turn off the heat.
Add 1 and mix for about 1 minute to dissolve. -
3)
cool
02:54
Place in ice water (not listed) and cool while stirring.
Pour into cup.
Place in the refrigerator for at least 3 hours to cool and harden. -
4)
トッピングをする
03:43
3にホイップクリームを絞り出す。
白胡麻ペースト(トッピング用)と牛乳(トッピング用)を混ぜてかけて完成。
Point
・It is a quantity for 4 to 6 pieces.
・Use your favorite cup.
・When mixing with a rubber spatula, try to evenly distribute the white sesame paste (for dough) remaining on the bottom of the pan.
・Time does not include the time required to cool and solidify in the refrigerator for more than 3 hours.
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