パウンドケーキ（米のチョコレートパウンドケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 60minutes
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#breakfast
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フレンチトースト（ラムレーズンのフレンチトースト）｜オテル・ドゥ・ミクニさんのレシピ書き起こし
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Ingredients
- Plain bread : 1 sheet
- (B) Egg : 1個
- (B) Milk : 100cc
- (A) Rum : 大さじ1
- (A) Raisins : 20g
- 無塩バター : 10g
- 甜菜糖 : 大さじ1
- アイス : 適量
Time required
20minutes
Procedure
-
1)
soak the raisins
01:17
Put (A) in a bowl and soak.
-
2)
make egg wash
01:38
Put only (B) and 1 rum into the vat and mix.
Soak both sides of the bread in egg mixture. -
3)
bake
03:01
Add unsalted butter to a frying pan and melt over high heat.
When the butter melts and bubbles appear, add 2 and bake.
When lightly baked, turn it over and sprinkle with half the amount of beet sugar and bake.
Turn over, sprinkle with the remaining beet sugar and bake on medium heat.
Flip over several times so that both sides are browned.
Add 1 raisin and bake. -
4)
仕上げる
06:28
Cut 3 into bite-sized pieces and place on a plate.
Finished with 3 raisins and ice cream.
Point
・Indicate the amount for one person.
・ Heat the milk in a 500W microwave oven for 30 seconds before using. Warming will improve absorption.
・Rehydrate the raisins in hot water before using. Lightly soaking in rum is fine.
・Sprinkle with beet sugar and bake slowly over medium heat so as not to burn.
・When putting ice cream on top, soak the spoon in lukewarm water before adding it.
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