和え物（トマトとツナ缶の甘酢和え）｜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 : 5minutes
Chocolate Souffle ｜ Party Kitchen --Recipe transcription of Party Kitchen
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Ingredients
- chocolate : 50g
- Unsalted butter : 30g
- cocoa : 10g
- egg : 2 pieces
- Granulated sugar : 15g
- Powdered sugar : Appropriate amount
Time required
30minutes
Procedure
-
1)
Melt chocolate and butter
00:47
Put finely chopped chocolate and butter in a bowl and melt in a water bath.
-
2)
Add cocoa
03:08
Add cocoa to 1 and mix.
-
3)
Whisk egg yolk
04:09
Divide the egg into egg yolk and egg white and put them in each bowl, and whisk the egg yolk in a water bath with a whipper until it becomes white.
-
4)
Make meringue
05:13
Whisk egg whites with a hand mixer, add granulated sugar in 2 to 3 portions, and whisk until horns stand.
-
5)
Make the dough
06:08
Add 2 to 3 and mix.
Add about 1/3 of the meringue and mix with a whipper, then add the remaining meringue and mix quickly with a spatula. -
6)
Put in a mold
07:29
Pour into a mold before it is completely mixed.
-
7)
bake in an oven
07:50
Arrange on the top plate and bake in an oven at 170 ° C for about 7 minutes. Stick a bamboo skewer in the center and if the dough does not come, it will be baked.
Sprinkle powdered sugar on the finish.
Point
・ After combining the chocolate dough with meringue and egg yolk, air bubbles will escape from the dough, so the point is to quickly mix it, pour it into a mold, and bake it to make a soft dough.
・ Melt chocolate in hot water at 50-60 ℃. Note that if the temperature of the hot water is too high, the flavor of chocolate will be impaired.
・ Since freshly baked souffle has the softest texture, it is recommended to eat it within 30 minutes after baking.
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