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レイヤープディング｜Delmira Cookingさんのレシピ書き起こし

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Delmira Cooking

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Number of Videos: 221本

Ingredients

(A)砂糖 : 100g
(A)茶色の寒天粉末 : 7g
(A)水 : 750ml
butter : 50g
egg yolk : 2 pieces
(B) Sugar : 180g
(B)寒天粉末 : 14g
(B)牛乳 : 1000ml
(C)砂糖 : 50g
(C)茶色の寒天粉末 : 7g
(C)ダークチョコレート : 80g
(C)牛乳 : 400ml

Time required

20minutes

Procedure

1) カラメル液を作る 00:19
(A)をフライパンに入れ、沸騰させてカラメル液を作る。
2) Pour 1 into the mold 00:59
Pour 150 ml of caramel solution from 1 into the mold. Wait until it cools down.
3) Add butter to the yolk 01:23
卵黄に溶かしたバターを加え、泡だて器で混ぜる。
4) Add 3 to (B) and bring to a boil. 01:43
Put (B) in a small pan and heat it. Add 3 and bring to a boil while mixing.
5) Pour half of 4 into mold 2 02:30
Pour half the amount of 4 into the mold of 2. Wait until it cools down. Pour 150 ml of caramel solution from 1.
6) Bring (C) to a boil and pour into 5. 03:23
Heat (C) and mix until boiling. Strain with a tea strainer and pour into 5. Wait until it cools down. Pour 1.
7) Pour the remaining amount of 4 into 6 04:45
Bring the remaining amount of 4 to a boil, mix, strain and pour into 6. Wait until it cools down. Pour 1.
8) 仕上げる 06:00
Completed by chilling in the refrigerator for 1 hour. When it cools, put a knife around it and cut it into pieces of appropriate size.

Point

-The mold size is 20 x 20 x 7 cm.
・ In order, 1 caramel, (B) with butter and egg yolk, 1 caramel, (C), (B) remaining amount, 1 caramel layer.
・ After pouring 150 ml of caramel liquid, put it in hot water in a frying pan. Reboil each time you use it and pour 150 ml each.
・ Melt the butter in a water bath.