Cooking expert Ryuji's buzz recipe Time required : 25minutes
ケーキ(カスタードケーキ)|MoLaLa Cookさんのレシピ書き起こし
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Ingredients
- (A) Unsalted butter : 40g
- (A) Water : 40g
- (A) Milk : 60ml
- (A) Sugar : 8g
- (A) Salt : 少々
- 薄力粉 : 60g
- (B) Eggs : 2 pieces (100-110g)
- (B) Egg yolk : 2個
- (B) Granulated sugar : 25g
- (B) Cornstarch : 6g
- (B) Weak flour : 5g
- 牛乳 : 170ml
- バター : 10g
- ホイップクリーム : 70ml
Time required
50minutes
Procedure
-
1)
Make the cake batter
00:09
Put (A) into the pot.
Bring to a boil over low heat, stirring with a rubber spatula.
Turn off the heat and sift in the flour and mix.
Mix over low heat.
Remove from heat and mix in a bowl.
Crack the eggs into a container and beat them with a whisk. Add them to the cake batter in several batches, mixing with a whisk each time.
Switch to a rubber spatula and mix.
Place in a piping bag. -
2)
bake
02:22
Place the molds on a baking sheet.
Pipe the cake batter into the mold until it is halfway up.
Bake in a preheated oven at 190 degrees for 20 minutes.
Remove from oven and let cool. -
3)
Make the custard cream
02:54
Add (B) to a saucepan and mix with a whisk.
Add the milk a little at a time and mix.
Stir over low heat until thickened.
Place in a bowl and cover with plastic wrap.
Chill in the refrigerator for about 1 hour.
Add the whipped cream to a bowl and mix with a hand mixer.
Mix the chilled custard cream and add it to the whipped cream.
Switch to a rubber spatula and mix. -
4)
冷やす
05:28
ケーキ生地を型から取り出す。
型にクッキングシートを敷いてケーキ生地を裏返して入れる。
カスタードクリームを絞り出す。
残りのケーキ生地を乗せる。
冷蔵庫で3時間または冷凍庫で1時間冷やす。 -
5)
仕上げる
06:09
型から取り出す。
粉糖(分量外)を振って完成。
Point
・Let the eggs return to room temperature.
・If you add eggs to the cake batter all at once, it will separate.
-Preheat the oven to 190 degrees.
- The shorter the final cooling time, the softer the result will be.
・Time required to cool in the refrigerator or freezer is not included in the total time.
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