出汁漬け（夏野菜の出汁漬け）｜ クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 10minutes
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アイス（卵と砂糖のアイス）｜ゆう スイーツ研究家さんのレシピ書き起こし
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- 732本
Ingredients
- egg : 2 pieces
- (A)砂糖 : 40g
- (A)水 : 20g
- 砂糖(メレンゲ用) : 10g
Time required
20minutes
Procedure
-
1)
separate the eggs
01:04
Separate the egg whites and yolks and put them in separate bowls.
-
2)
砂糖を加熱する
02:28
鍋に(A)を入れ、弱火で加熱する。
-
3)
メレンゲを作る
02:53
Lightly whip the whites with an electric mixer.
Add the sugar (for the meringue) and lightly mix, then beat with an electric mixer until light peaks form. -
4)
生地を仕上げる
03:55
2の泡が細かくなり、泡が割れるタイミングが遅くなってきたら火を止める。
3を電動ミキサーで混ぜながら、2を少量ずつ加える。
卵黄を加えてよく混ぜる。 -
5)
冷やす
05:33
Pour 4 into a Tupperware, cover with a lid, and chill in the freezer for 6 hours to complete.
Point
・I use medium size eggs.
・The sugar used in the video is brown sugar, but you can use white sugar or granulated sugar.
・When making meringue, insert the electric mixer at an angle and whip it quickly.
・When serving, use a spoon that has been warmed with hot water before wiping to make scooping easier.
・Chilling time in the freezer is not included in the required time.
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