和え物（トマトのはちみつ和え）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 3minutes
マフィン（ブルーベリーマフィン）｜cook kafemaruさんのレシピ書き起こし
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Ingredients
- egg : 2 pieces
- きび砂糖 : 100g
- 生クリーム : 200g
- (A) soft flour : 140g
- (A) Almond poodle : 40g
- (A) baking powder : 5g
- 冷凍ブルーベリー : 100g
Time required
35minutes
Procedure
-
1)
make the dough
00:12
Crack the eggs into a bowl and mix with a whisk.
Add cane sugar and mix.
Add the fresh cream and mix.
Sift in (A) and mix from the center.
Switch to a rubber spatula and mix.
Place in a piping bag. -
2)
put in mold
02:04
Line the mold with glassine paper.
Squeeze out about 1/3 of the mold.
Add 3 frozen blueberries.
Squeeze out the remaining dough.
Add a few remaining frozen blueberries. -
3)
bake
02:56
Bake 2 in the oven at 180 degrees for 20 minutes.
Completed by removing from the mold.
Point
・The amount for 12 pieces.
・The capacity of each muffin mold is 70ml.
・120g of egg without shell.
・Cane sugar can be replaced with granulated sugar.
・The fresh cream used is 35% milk fat, but you can also use vegetable whipped cream.
・Preheat the oven to 180 degrees.
・Frozen blueberries are used immediately after being taken out of the freezer.
You can substitute fresh blueberries for the frozen blueberries.
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