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コロッケ(コーンクリームコロッケ)|料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Ingredients

  • Corn (canned) : 150g
  • 玉ねぎ : 1/2個
  • 牛乳 : 300ml
  • 薄力粉 : 大さじ4と1/2
  • 有塩バター : 40g
  • (A) Consomme granules : 小さじ1/2
  • (A) Sugar : 小さじ1/2
  • (A) salt and pepper : 適量
  • パン粉 : 適量
  • 薄力粉 : 大さじ4
  • 卵 : 1個
  • 水 : 大さじ2
  • 揚げ油 : 適量

Time required

40minutes

Procedure

  1. 1) cut material 02:04

    Chop the onion.

  2. 2) make cream 02:21

    Put salted butter and 1 in a frying pan and fry over medium heat.
    When the onions are cooked, turn off the heat.
    Add the cake flour while sifting and mix so that no lumps are formed.
    Mix for 1 minute over low heat.
    Turn off the heat and mix in preheat.
    Add the milk little by little and mix each time.
    Heat over medium-low heat for about 1 minute while stirring.
    Add (A) and mix.
    Add the corn and mix for 2 minutes while evaporating the moisture.

  3. 3) chill the cream 07:28

    2 is taken out to the vat.
    Spread it flat and cover it with cling wrap.
    Remove from heat and chill in the refrigerator for 1 hour.

  4. 4) 成形する 08:08

    3を8等分にする。
    空気が入らないように1つずつ俵型にする。

  5. 5) バッター液を作る 09:00

    ボウルに卵を割り入れ、溶く。
    水を加え、混ぜる。
    薄力粉を加え、ダマが出来ないように混ぜる。

  6. 6) 衣をつける 09:31

    5を4の全体につけ、パン粉をつける。

  7. 7) 揚げる 10:09

    Add frying oil to a frying pan and heat to 170 degrees.
    Put in while adjusting the shape of 6.
    Color while rolling.
    Remove and drain oil for 3 minutes.
    Finished on a plate.

Point

・Drain the corn before use.
・The onion can be thinly sliced. Be careful not to burn it when frying.
・When milk is cold, it tends to become lumpy, so take it out of the refrigerator as soon as possible.
・Dip your hands in salad oil when molding.
・Use oil that is about 1.5cm to 2cm from the bottom of the frying pan.
・If you put it in oil, the batter will fall apart at first, so don't touch it.
・It is easy to burst if air enters during molding, so mold while removing air.

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