Pudding (custard pudding) | Transcript of Bakuba Cook's recipe
Bakuba Cook Time required : 15minutes
Transcription chocolate ｜ Sweets kitchen's recipe transcription
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Ingredients
- chocolate : 1 sheet
- Transfer mold : Appropriate amount
Time required
30minutes
Procedure
-
1)
Boil the chocolate in a water bath and melt it.
00:26
Finely chop the chocolate and put it in a bowl.
Warm 2/3 of the chocolate in a water bath to 50 ° C, add the remaining 1/3, and lower to 32 ° C. -
2)
Put in a mold
01:01
When the temperature drops to 32 ° C, pour it into the mold of the transfer mold.
Familiarize it with the workbench several times. -
3)
Refrigerate
01:50
Refrigerate for 1 hour.
Remove from mold and allow to cool for another hour.
Point
・ Introduction of chocolate that can be easily made using the transfer mold sold by DAISO. I'm surprised at the finish that doesn't seem to be 100 yen.
・ If the temperature of the chocolate is not adjusted properly, reheat it to 50 ℃ and try again.
・ When you put chocolate in the mold, it is easy to put it with a spoon.
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