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ショートケーキ(マンゴーのショートケーキ)|KAZUAKI EGUCHI / チョコレートのプロ:ショコラティエ Chocolateさんのレシピ書き起こし

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Ingredients

  • egg : 1 piece
  • Granulated sugar (for dough) : 30g
  • 薄力粉 : 30g
  • 牛乳 : 10g
  • 生クリーム : 200g
  • Granulated sugar (for cream) : 15g
  • マンゴー : 1個

Time required

40minutes

Procedure

  1. 1) Make the dough 00:29

    Sift the flour.
    Add the granulated sugar (for dough) to the bowl with the eggs and beat with a hand mixer at the highest speed for 5 to 6 minutes.
    Reduce the speed of the hand mixer by one notch and beat for 1 minute.
    Add the flour and mix from bottom to top with a rubber spatula.
    Add some of the batter to the milk, mix, then add it back into the batter and mix.

  2. 2) Heat the dough 03:12

    Pour step 1 into a heat-resistant container.
    Mix with a bamboo skewer and drop the heat-resistant container several times to remove any air bubbles.
    Cover with plastic wrap and microwave at 200W for 6 minutes.
    Remove the wrap and remove from the heat-resistant container.
    Allow to cool on a wire rack.

  3. 3) Whip the cream 04:13

    Add the granulated sugar (for the cream) to the bowl containing the cream and mix with a hand mixer until smooth, then cover with plastic wrap.
    Whisk with a hand mixer.

  4. 4) 切る 05:17

    2のクッキングシートを剥がして半分に切る。
    マンゴーの種と果肉の境目を縦に切り落とす。
    飾り用のマンゴーは縦に切って皮を剥く。
    中に入れる用のマンゴーは角切りにして容器に移す。
    マンゴーの種のまわりの果肉を切り落として皮を剥く。

  5. 5) 組み立てる 07:55

    グラタン皿に生地を1切れ入れる。
    生クリームの1/3量を入れてスプーンで広げる。
    中に入れる用のマンゴーを入れる。
    生クリームの1/3量を入れてスプーンで広げる。
    残りの生地を乗せてラップを被せて押す。
    残りの生クリームを乗せてスプーンで広げる。
    飾り用のマンゴーを乗せる。
    ミント(分量外)を飾って完成。

Point

・Use a 15cm gratin dish.
・Lay a cooking sheet inside the container.
- You can remove any lumps by sifting the flour.
・Warm the milk in a 600W microwave for 30 seconds.
-Adjust the consistency of the cream depending on the fruit you use.
・In the video, only mango is used, but you can also mix in bananas, strawberries, or kiwi fruit.

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