冷や汁（サバ缶と夏野菜の冷や汁）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 15minutes
ケーキ（抹茶チーズケーキ）｜table diary 식탁일기さんのレシピ書き起こし
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Ingredients
- (A) soft flour : 100g
- (A) salt : 1g
- (A) baking powder : 2g
- (A) Matcha powder : 6g
- (A) Sugar : 50g
- Egg (for matcha batter) : 1 piece
- milk : 15g
- (B) Cream cheese : 190g
- (B) Honey : 40g
- (B) Clemmon juice : 5g
- Sugar (for cheese dough) : 15g
- Egg (for cheese dough) : 25g
- Soft flour (for cheese dough) : 20g
- 無塩バター : 70g
Time required
50minutes
Procedure
-
1)
make matcha dough
00:08
Put (A) in a bowl and mix with a whisk.
Add the unsalted butter and mix by hand.
Add the egg (for matcha batter) and mix with a rubber spatula.
Add milk and mix.
Pour the matcha batter into the mold and smooth it out.
Chill in refrigerator. -
2)
make cheese dough
01:21
Put (B) in a bowl and mix with a whisk.
Add sugar (for cheese dough) and mix for 30 seconds.
Add eggs (for cheese dough) and mix for 30 seconds.
Add cake flour (for cheese dough) and mix for 30 seconds.
Pour it over the matcha batter from Step 1.
level it out. -
3)
bake
02:03
Bake 2 in the oven for 35 minutes at 180 degrees.
-
4)
仕上げる
02:07
3を冷ます。
型から外してラップで包む。
冷蔵庫で4時間〜一晩冷やす。
お好みの大きさに切って完成。
Point
・Preheat the oven to 180 degrees.
Remove the eggs from the refrigerator 1 hour before using.
・Spread a cooking sheet on the mold.
・Bring the cream cheese to room temperature.
・Chilling time in the refrigerator for 4 hours to overnight is not included in the required time.
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