パスタ（ナポリタン）｜ Chef Ropia料理人の世界さんのレシピ書き起こし
Chef Ropia The world of cooks Time required : 15minutes
Matcha Terrine | Genki Sweets's recipe transcription
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- 65本
Ingredients
- White chocolate : 250g
- Unsalted butter : 120g
- Fresh cream : 100cc
- egg : Three
- Uji matcha : 20g
- Granulated sugar : 100g
- condensed milk : 20g
Time required
65minutes
Procedure
-
1)
Melt chocolate and butter
00:56
Finely chop white chocolate, put it in a heat-resistant bowl, and boil it in hot water to melt it. Add butter and mix while boiling.
-
2)
Add matcha and mix
01:59
Add Uji matcha, granulated sugar, and fresh cream to 1) and mix while boiling. If the temperature is too high and it separates, remove it from the water bath and mix it to restore it.
-
3)
Add beaten egg and mix
02:49
Melt 3 eggs in a bowl, add to the bowl of 2) removed from the water bath in 3 portions and mix. If you want to add sweetness, add an appropriate amount of condensed milk.
-
4)
Strain the chocolate
03:58
Strain the chocolate with a strainer and pour it into a container lined with parchment paper. Hit the desk with a ton ton to remove the air inside. Cover the outside (bottom) of the container with aluminum foil.
-
5)
Bake in hot water
04:37
Pour an appropriate amount of hot water on the top plate and place the container. Bake in an oven preheated to 160 ° C for 40 minutes. (* Because it will be browned after baking for 20 minutes, cover the surface with aluminum foil and bake for the remaining 20 minutes)
Refrigerate for about half a day to complete. Sprinkle matcha powder to decorate.
Point
・ A simple recipe for matcha terrine.
・ If the temperature of the water bath is too high and it separates, remove the bowl from the water bath and mix the inside thoroughly to restore it.
・ This time, 20g of condensed milk is added, but it is not necessary to add it.
・ When baking in the oven, the surface will be browned after baking for 20 minutes, so cover the surface with aluminum foil and then bake for the remaining 20 minutes.
・ Decorate with matcha powder to finish.
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