ケーキ（チョコレートと卵と牛乳のチョコレートケーキ）｜syun cookingさんのレシピ書き起こし
syun cooking Time required : 15minutes
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Tofu cheesecake ice cream ｜ bonobos25's recipe transcription
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Ingredients
- Cream cheese : 100g
- plain yogurt : 50g
- Silk tofu (Rilakkuma loose silk tofu) : 2 pieces (80g)
- Fresh cream : 80g
- sugar : 50g
- lemon juice : 15g
- Plain biscuits : 50g
- Drawn butter : 25g
Time required
20minutes
Procedure
-
1)
Make the dough
00:41
Put 1 silk tofu, sugar and lemon juice in a bowl and mix with a whisk.
Prepare another bowl, add 1 silk tofu and mix with a whisk.
Put the cream in another bowl, whisk until horns are formed, mix with the mixed silk tofu, and mix with a hand mixer.
Add plain yogurt and 1 and mix with a whisk. -
2)
Pour into a mold, cool and harden
01:54
Reuse the plastic container that contained the silk tofu and pour the dough into it.
Lightly drop and remove the air. Pour the dough into the remaining containers in the same way, lightly drop and remove the air.
Cool and harden in the freezer. -
3)
Make and finish cookie dough
02:14
Beat the plain biscuits in the bag with a cotton swab and crush them into small pieces.
Put in a bowl, add melted butter, mix with a cotton swab and let it blend.
Place the biscuit dough tightly before 3 is completely set.
Cool and harden again in the freezer.
Point
-A simple recipe that just mixes the ingredients, cools and hardens.
・ When mixing plain biscuits and melted butter, mix them by grinding.
-Since the Rilakkuma plastic container is reused as a mold, it is easy and cute to look at.
・ If you put it in a silicon mold, it will be easier to take out the finished ice cream.
-Ideal for dessert after meals.
・ The time required to cool and harden in the freezer is not included in the required time.
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