肉詰め（ナスの肉詰め）｜ くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 30minutes
Mini choco pie-style cake ｜ & kitchen --And kitchen's recipe transcription
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Ingredients
- Cake flour : 40g
- Pure cocoa : 1/2 teaspoon
- egg : 2 pieces
- sugar : 50g
- milk : 1 tablespoon
- Salad oil : 2 tsp
- Bar of chocolate : Three
- Fresh cream : 100㏄
- sugar : 10g
- rum : Appropriate amount
Time required
60minutes
Procedure
-
1)
Prepare the flour
00:12
Mix flour and cocoa in a bowl and sift.
-
2)
Make the dough
00:33
Put the melted eggs and sugar in a bowl and mix them in a hot water bath.
When it becomes white, whisk it with a hand mixer, remove it from the hot water, and mix it further.
Add the sifted cake flour and cocoa in 2 to 3 portions and mix gently with a spatula.
Sprinkle milk and salad oil and mix further. -
3)
Put in a mold and bake in the oven
02:55
Pour the dough into the mold.
Drop the bottom of the mold on the table 2-3 times to smooth the surface of the dough.
Bake in the oven at 170 degrees for 20-25 minutes. -
4)
Cut into pieces that are easy to eat
03:13
Remove from the mold and place on a cake cooler to remove the rough heat.
When the dough has cooled, cut it into pieces of your choice. -
5)
Melt the chocolate
03:56
Insert the chocolate bar into the bowl by hand and put it in a hot water bowl to dissolve it.
-
6)
Make cream
04:32
Put chilled cream, sugar and rum in a bowl and stand for 8 minutes with a hand mixer.
-
7)
Scissors and coat the cream
05:24
Spread the cream between the doughs and gently press to blend.
Coat the melted chocolate evenly over the entire surface of the dough.
Refrigerate for about 20 minutes to harden.
Point
・ Because the cake flour and cocoa are lumpy, be sure to sift them before adding.
・ The key to making eggs and sugar delicious is to whisk them until they turn white.
・ By cooling the cream until just before using it, it becomes easier to foam.
・ Since the cream contains rum, it looks a little mature. If you have children, there is no problem even if you do not enter.
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