クッキー（米粉のアイスボックスクッキー）｜syun cookingさんのレシピ書き起こし
syun cooking Time required : 30minutes
Matcha terrine | Yu you's recipe transcription
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Ingredients
- White chocolate : 180g
- Matcha : 15g (about 2 tbsp + 2 tsp)
- Butter (unsalted butter) : 100g
- egg : Three
- sugar : 50g (about 2 tbsp + 2 tsp)
- Fresh cream : 30cc (2 tbsp)
Time required
50minutes
Procedure
-
1)
Melt chocolate
00:54
Crush the chocolate bar into small pieces, put it in a bowl, and heat it in a water bath to melt it.
-
2)
Mix the ingredients
02:09
After removing it from the water bath, mix the matcha, drawn butter (30 seconds in the microwave), and the egg liquid with sugar in another bowl into the dough little by little while rubbing. Add more fresh cream and mix for about 1 minute.
-
3)
Pour into a mold and bake
03:48
Spread the parchment paper on the mold, pour the dough into it, lightly drop the mold to remove the air, place it on the top plate with a wet cloth, cover it with aluminum foil, and bake it in hot water at 200 ° C for 30 minutes.
-
4)
cool
04:54
After cooling at room temperature, cool in the refrigerator.
-
5)
Sprinkle with matcha and cut
05:00
Remove from the mold, sprinkle matcha on the whole, and cut into pieces that are easy to eat.
Point
Ghana white chocolate (board) 45g per sheet is easy to calculate.
White chocolate is easy to burn, so it's better to melt it in a water bath than in a microwave.
If you lay cooking paper on the bottom of the pot that holds the water for hot water, the bowl will not damage it.
Be careful as it will separate if it is boiled too much.
When mixing the rest of the ingredients, remove the bowl from the water bath and add in sequence.
When roasting in hot water, be careful not to burn the dish or parchment paper laid on the top plate against the heat source.
When baking in the oven, warm it with residual heat of 170-180 ° C, pour hot water at 50 ° C on the top plate, and bake at 170-180 ° C for 30-40 minutes. No aluminum foil is needed for the oven.
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