ケーキ（ホットケーキ）｜syun cookingさんのレシピ書き起こし
syun cooking Time required : 45minutes
Blueberry and raspberry custard pie |
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Ingredients
- Pie sheet : 1 bag (2 sheets)
- egg yolk : 2 pieces
- sugar : 50g
- Cake flour : 20g
- milk : 160cc
- Fresh cream : 40g
- Vanilla paste : 1/2 teaspoon
- raspberry : Appropriate amount
- blueberry : Appropriate amount
- Alazan : Appropriate amount
- mint : Appropriate amount
- Powdered sugar (for finishing) : About 1 tbsp
- Egg yolk (for finishing) : 1 piece
Time required
50minutes
Procedure
-
1)
Mix the custard cream ingredients
00:39
Mix egg yolk and sugar until white.
Sift the cake flour and mix.
Add fresh cream and milk little by little and mix well each time. -
2)
Heat in the microwave
02:14
Wrap and heat in a 500w microwave for two and a half minutes.
Take out and mix well.
Wrap and heat in the microwave at 500w for 1 minute.
Add vanilla paste, mix and cool. -
3)
Make a pie
03:43
Place the pie sheet in the refrigerator for 15 minutes to thaw.
Cut into squares, make cuts to make a shape, and apply egg yolk to the seams and surface.
Bake in an oven at 200 ° C for 14 minutes. -
4)
Serve
06:20
When it cools, crush the center of the pie and add custard cream.
Sprinkle each with raspberries and blueberries and powdered sugar.
Decorate mint and alazan.
Point
・ The pie sheet should not be too soft. If it melts too much, the aroma will be lost, so be careful. If it is too hard or too soft, it will be difficult to handle.
・ For custard cream, heat it in the microwave while watching the situation. Eventually it will boil well. Be aware that insufficient heating can cause food poisoning, and overheating can result in a hard cream.
・ By adding vanilla bean paste, custard cream will have a full-fledged taste.
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