ケーキ（いちごのレアチーズケーキ）｜syun cookingさんのレシピ書き起こし
syun cooking Time required : 20minutes
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ブラウニー（チョコレートブラウニー）｜HidaMari Cookingさんのレシピ書き起こし
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- 787本
Ingredients
- Sweet chocolate (for dough) : 60g
- 牛乳 : 60g
- 砂糖 : 30g
- 無塩バター : 30g
- (A) soft flour : 50g
- (A) Almond poodle : 20g
- (A) Cocoa powder : 10g
- (A) baking powder : 4g
- Sweet chocolate (for chocolate cream) : 80g
- fresh cream (for chocolate cream) : 100ml
- (B) fresh cream : 100ml
- (B) sugar : 10g
Time required
60minutes
Procedure
-
1)
make the dough
00:12
Finely chop the sweet chocolate (for dough) and place in a heat-resistant bowl.
Add unsalted butter and melt in a hot water bath.
Add milk and sugar and mix.
Remove from boiling water.
Align (A).
Add (A) while sifting and mix. -
2)
bake
02:24
Apply butter (not listed) to the cocotte and add 1.
level the surface.
Bake in an oven preheated to 170 degrees for 18-20 minutes.
Remove from heat and chill in the refrigerator. -
3)
make chocolate cream
03:04
Melt the sweet chocolate (for chocolate cream) in a water bath.
Add fresh cream (for chocolate cream) in 2 batches and mix each time.
When it becomes shiny, add the rest of the fresh cream and mix. -
4)
ホイップチョコクリームを作る
04:50
ボウルに(B)、3を入れ、泡立てる。
2の上に流し入れる。
軽く落として空気を抜く。
3を流し入れて完成。
Point
・3 layer chocolate brownie.
・It can be made by a simple process.
・Two cocottes with a diameter of 10 cm are used.
・If you add the fresh cream all at once, it will be difficult to mix, so add it in two batches.
・Add 90g of chocolate cream from Step 4.
Use milk instead of eggs.
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