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ケーキ(いちごのレアチーズカップケーキ)| HidaMari Cookingさんのレシピ書き起こし

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Ingredients

  • クッキー : 80g
  • 無塩バター : 20g
  • いちご : 150g
  • (A) Sugar : 30g
  • (A)Lemon juice : 大さじ1
  • クリームチーズ : 200g
  • 砂糖 : 15g
  • (B)Fresh cream : 200ml
  • (B) Sugar : 15g
  • 冷水 : 30g
  • 粉ゼラチン : 5g
  • Strawberries (for topping) : Appropriate amount

Time required

60minutes

Procedure

  1. 1) Make the cookie base 00:10

    Place the cookies in a food storage bag and crush them into small pieces.
    Add the butter and mix it from the top of the bag until it is completely incorporated, then spread it on the bottom of the cupcake mold.

  2. 2) いちごを調理する 01:22

    いちごは全て水洗いして9個だけ4等分にスライスし、カップに貼り付ける。
    いちご150gは十字に切って4等分にし、鍋に(A)と一緒に入れ軽く混ぜる。
    中火で加熱していちごの果肉が柔らかくなるまで煮たら火から降ろし、60gを別の容器に移し替えておく。

  3. 3) いちごクリームを作る 03:38

    クリームチーズをボウルに入れ、滑らかになるまで混ぜる。
    砂糖を加えムラなく混ぜ、鍋に入っているいちごのピュレを加え混ぜる。
    (B)を別のボウルに入れとろみが出るまで泡立てる。
    (B)をいちごクリームの入ったボウルに入れ、混ぜ合わせる。
    冷水と粉ゼラチンを耐熱容器に入れ混ぜ、お湯(分量外)が入った容器の上に乗せて溶かす。
    ダマが無くなったらいちごクリームを少量加え、湯煎したまま混ぜてなじませる。
    いちごクリームの入ったボウルに流し入れ、よく混ぜ合わせる

  4. 4) 仕上げる 07:38

    いちごクリームを絞り袋に入れ、型に入れ底を軽く叩きつけて表面を平らにする。
    冷蔵庫で1時間冷やし固めたら、いちごのピュレを上に乗せいちごをトッピングしたら完成。

Point

- Breaking the cookies into small pieces will make it easier to spread them into the bottom of the mold.
・Be careful not to boil the strawberry puree too much as it will burn.
・The cake mold used in the video is a type with a bottom that does not fall out.
・Using a transparent cake mold allows you to see the cross section of the strawberries, making it visually appealing.

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