スパゲッティー（鶏ささみのスパゲッティー）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
小倉知巳のイタリアンプロ養成講座 Time required : 10minutes
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バター（生クリームのバター）｜syun cookingさんのレシピ書き起こし
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- 108.0万人
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- 3.7億回
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- 1,632本
Ingredients
- 生クリーム : 200ml
Time required
15minutes
Procedure
-
1)
shake
00:30
Pour the chilled cream into an empty plastic bottle.
Cover and shake well.
Even if the sound stops and a lump forms, continue shaking.
Continue shaking even if it separates and releases water. -
2)
取り出す
01:45
よく混ざりとろみが出たら蓋を開け、お皿にバターを取り出して完成。
Point
・Use fresh cream with a milk fat content of 40% or more.
・Use well-chilled fresh cream.
・Wipe off any moisture from the plastic bottle thoroughly.
If you want it to become firmer, chill it in the refrigerator.
You can add a little salt if you like.
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