そうめん（油そば風甘酢そうめん）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 8minutes
Cake (Yuzu honey cheesecake) | MoLaLa Cook's recipe transcription
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Ingredients
- (A) White chocolate : 50g
- (A)Whipped cream : 100g
- (B) Cream cheese : 200g
- (B) Yuzu honey : 60g
- (C)Lemon juice : 20g
- (C)Whipped cream : 180g
- 無糖ヨーグルト : 50g
- 卵 : 2個
- コーンスターチ : 20g
Time required
60minutes
Procedure
-
1)
make the dough
00:20
Put (A) into a container and heat in the microwave for 30 seconds.
Put (B) into a bowl and mix with a whisk.
Add dissolved (A) and mix.
Add (C) and mix with a rubber spatula until the mixture becomes thick.
Add unsweetened yogurt and mix.
Add eggs one at a time and mix with a whisk.
Sift in the cornstarch and mix.
Strain and mix the batter. -
2)
bake
02:30
Pour 1 into the mold.
Pour into a vat filled with hot water (not listed).
Bake in the oven at 180 degrees for 25 minutes, then at 15 degrees for 20 minutes. -
3)
finish
02:49
Chill 2 in the refrigerator overnight.
Remove the cookie sheet.
Finish by cutting to your desired size.
Point
・Preheat the oven to 180 degrees.
- Line the mold with parchment paper.
- Bring the cream cheese back to room temperature to soften it.
・For the lemon juice, we use squeezed fresh lemons.
・I used a 9cm oval mold, but you can also use a 7-8cm round mold.
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