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ケーキ（ガトーバスク）｜ゆうスイーツ研究家さんのレシピ書き起こし

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Yu Sweets Researcher

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再生回数: 5,618.4万回
動画数: 571本

材料

Unsalted butter : 100g
砂糖 : 60g
牛乳 : 60g
卵 : 1個
プリン : 250～300g
Soft flour (for dough) : 200g
Soft flour (for custard cream) : 大さじ2
バニラエッセンス : 適量

所要時間

70分

手順

1) カスタードクリームを作る 01:49
Put the pudding in a heat-resistant bowl and mix with a whisk.
Add cake flour (for custard cream) and mix.
Microwave at 500W for 2 minutes and mix.
Microwave at 500W for 1 minute and mix.
Microwave at 200W for 2 minutes and mix.
Microwave at 200W for 2 minutes and mix.
Add vanilla essence and mix.
Take a rough fever.
2) 生地を作る 04:14
Place the unsalted butter in a heatproof bowl.
Heat in a 500W microwave oven for 20-30 seconds.
Mix butter.
Add sugar and mix.
Add egg and mix.
Add milk little by little and mix each time.
Add the cake flour (for dough) while sifting and mix.
Add milk (not listed) and mix.
Put the dough into a piping bag.
3) mold 07:21
Spread butter (not listed) on the inside of the pan.
Squeeze 2 from the center toward the sides in a circular motion.
flatten the surface.
Squeeze 2 around the sides.
Put 1 in the center.
Squeeze 2 from the side toward the center in a circular motion.
flatten the surface.
4) 焼く 09:02
3に蓋をし、極弱火で20分蒸し焼きにする。
お皿にクッキングシートを乗せ、生地を乗せて裏返す。
極弱火で15～20分焼く。
食べやすい大きさに切り、お皿に盛って完成。

Point

・Use a 15 cm pan.
・Use medium size eggs.
・In addition to vanilla essence, you can use rum essence, rum, etc. as you like.
・Use pudding that does not contain agar.
・Bring unsalted butter to room temperature. Be careful not to overheat it in the microwave and make it melted butter.
・Add 1 tablespoon of the milk (not listed) in step 2 and adjust according to the hardness of the dough.