チョコレートケーキ（米粉チョコレートケーキ）｜HidaMari Cookingさんのレシピ書き起こし
HidaMari Cooking Time required : 60minutes
マシュマロ（生マシュマロ）｜料理教室のBonちゃんさんのレシピ書き起こし
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Ingredients
- egg white : 1 piece
- ゼラチン : 10g
- 水 : 60ml
- 砂糖 : 50g
- 片栗粉 : 適量
Time required
15minutes
Procedure
-
1)
soften the gelatin
00:19
Add gelatin to the water and mix for 5 minutes to soften.
-
2)
prepare the potato starch
00:28
Put potato starch in the bat.
Wrap an egg (not listed) in plastic wrap and make a hollow in the potato starch. -
3)
make the dough
00:56
Heat 1 in a microwave oven at 600W for 40 seconds to bring it to room temperature.
Mix the egg whites with a hand mixer.
When the egg whites turn white, add sugar to make meringue.
Add the softened gelatin to the meringue little by little and mix.
put in a plastic bag. -
4)
冷やす
01:55
3を2のくぼみに絞り出す。
冷蔵庫で冷やす。 -
5)
仕上げる
02:06
4の片栗粉を落として完成。
Point
・The amount is for 12 pieces.
・You can use cornstarch instead of potato starch.
・After pouring the dough into the mold and cooling it, you can cut it into squares or triangles with a knife.
・In step 3, it is a good idea to lay a non-slip mat underneath.
・Egg whites can be consumed.
・The amount of sugar is moderately sweet.
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