白ワイン蒸し（鶏むね肉の白ワイン蒸し）｜George ジョージさんのレシピ書き起こし
George George / Jojiro ch's person Time required : 45minutes
プリン（きなこ牛乳プリン）｜ばくばクックさんのレシピ書き起こし
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- Number of Subscribers
- 125.0万人
- Number of View
- 2.0億回
- Number of Videos
- 498本
Ingredients
- 牛乳 : 400g
- sweetener : 大さじ3
- 片栗粉 : 小さじ2
- ゼラチン : 5g
- 水 : 適量
- きな粉 : 適量
- 黒蜜 : 適量
Time required
30minutes
Procedure
-
1)
mix ingredients
00:17
Add a small amount of cornstarch and milk to a saucepan and mix until there are no lumps.
Add 2/3 of the milk and mix, then chill the remaining milk in the refrigerator.
Add the sweetener, mix, and bring to a boil over low heat while stirring.
Add water to gelatin and let it soften.
Heat while stirring until just before boiling, and when it thickens, turn off the heat, add the gelatin and mix to dissolve.
Add the remaining milk and mix. -
2)
冷やし固める
03:41
カップにザルで1を濾し入れ、冷蔵庫で2時間冷やし固める。
カップをひっくり返してお皿に移し、きな粉と黒蜜をかけたら完成。
Point
・By adding potato starch, it becomes thicker and has a better texture.
・By mixing potato starch with a small amount of milk first, you can prevent lumps from forming.
・If you leave the pot on the fire, it will easily burn, so be sure to stir it while heating.
・In addition to soybean flour and brown sugar syrup, you can also use matcha or caramel sauce.
・Required time does not include cooling and hardening time.
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