和え物（トマトとツナ缶の和え物）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 5minutes
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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- 226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.
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