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オペラ(いちごのオペラ)|HidaMari Cookingさんのレシピ書き起こし

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Number of Videos
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Ingredients

  • Almond flour : 50g
  • 粉砂糖 : 30g
  • 卵黄 : 2個
  • 全卵 : 1個
  • 卵白 : 2個
  • Granulated sugar (for dough) : 50g
  • 薄力粉 : 36g
  • 冷凍ラズベリー : 100g
  • Granulated sugar (for puree) : 30g
  • レモン汁 : 大さじ1
  • water : 大さじ1
  • 板ゼラチン : 2g
  • (A) Whipped cream : 200ml
  • (A) Granulated sugar : 18g
  • (A) Vanilla extract : 小さじ1
  • いちご : 1パック

Time required

60minutes

Procedure

  1. 1) Make the dough 00:02

    Sift the almond flour and powdered sugar, add the egg yolks and whole eggs and mix with a whisk until white.
    Add the granulated sugar (for batter) to the egg whites in three batches and mix with a hand mixer to make meringue.
    Add a small amount of meringue to the batter and mix with a whisk.
    Add the remaining meringue in two additions and mix with a rubber spatula.
    Sift in the flour and mix until just combined.

  2. 2) Bake the dough 03:58

    Roll out the dough onto a baking tray to a size of approximately 24cm x 36cm.
    Bake in a preheated oven at 200 degrees for 8 to 12 minutes.
    Once cooked, remove the baking paper and cut into 3 equal pieces.

  3. 3) Cooking Frozen Raspberries 04:35

    Combine frozen raspberries, water, granulated sugar (for the puree), and lemon juice in a small saucepan.
    Heat on the fire until boiling.
    Remove from heat and strain.
    Remove the seeds from the frozen raspberries and set aside 50g.

  4. 4) Prepare the strawberries 06:32

    Wash the strawberries and cut them into thirds.

  5. 5) クリームを作る 07:11

    ボウルを氷水(分量外)にあてる。
    (A)を入れてハンドミキサーで泡立てる。

  6. 6) 組み立てる 07:54

    生地に加熱した冷凍ラズベリーを染み込ませ、クリームを薄く伸ばしていちごを並べる。
    いちごの隙間を埋めるようにクリームを伸ばし、生地で挟む。
    ケーキの周りをラップで覆い、冷蔵庫で冷やす。

  7. 7) ピュレを作る 10:04

    板ゼラチンを氷水(分量外)でふやかしす。
    お湯(分量外)に水気を切った板ゼラチンを入れて溶かし、ラズベリーピュレ50gと合わせる。
    ケーキにピュレをかけて、冷蔵庫で10分以上冷やして固める。

  8. 8) 仕上げる 11:16

    4辺をナイフで切り落とし、クリームやいちごを飾って完成。

Point

・A spring-like opera recipe using strawberries and raspberries.
You can substitute white wine for the water.
・Vanilla extract can be substituted with vanilla essence.
-Preheat the oven to 200 degrees.
If you are using powdered gelatin instead of sheet gelatin, sprinkle 5g of powdered gelatin into 20g of cold water and allow to soften, then dissolve in a hot water bath before using.

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