プリン（マンゴーのココナッツミルクプリン）｜ HidaMari Cookingさんのレシピ書き起こし
HidaMari Cooking Time required : 40minutes
Chocolate pound cake ｜ syun cooking's recipe transcription
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Ingredients
- chocolate : 100g
- egg : 2 pieces
- Unsalted butter : 100g
- Granulated sugar : 80g
- rum : 3-4 drops
- Cake flour : 100g
- cocoa powder : 10g
- Baking powder : 2g
- chocolate : 80g
- Fresh cream : 50ml
Time required
60minutes
Procedure
-
1)
Melt chocolate
00:20
Finely chop the chocolate and put it in a bowl.
Heat in a 500W microwave for 2 minutes and mix well. -
2)
Melt the egg
01:25
Break the egg into a bowl and let it melt.
-
3)
Mix butter and granulated sugar
01:53
Mix the unsalted butter, which has been returned to room temperature, until smooth.
Add granulated sugar and mix well until white. -
4)
Make the dough
02:38
Add the beaten egg of 2 in 4 to 5 portions and mix well so that they do not separate.
Add 1 melted chocolate, mix well, add 3-4 drops of rum and mix well. -
5)
Add flour and finish the dough
04:41
Sift the cake flour, cocoa powder and baking powder and mix with a spatula.
-
6)
Put the dough in a mold and bake in the oven
05:37
Put the dough in the mold with the parchment paper and flatten the surface.
Bake in an oven preheated to 170 ° C for 40-45 minutes. -
7)
Make chocolate sauce
06:25
Finely chop the chocolate, add the cream that has been warmed to just before boiling, and mix well.
-
8)
Finish
07:11
When it's cooked, remove the heat and sprinkle with chocolate sauce.
Place in the refrigerator to cool and harden the chocolate sauce.
Point
・ When melting chocolate, be careful as it will lose its flavor if it is heated too much.
・ Eggs are separated and difficult to mix, so mix them well in several batches.
・ The key to a delicious finish is to mix the ingredients thoroughly each time you add them.
・ Be sure to sift the cake flour before adding it so that it does not become lumpy.
・ When the baked dough is cooled, the dough becomes moist.
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