ロールケーキ（片栗粉と卵のロールケーキ）｜syun cookingさんのレシピ書き起こし
syun cooking Time required : 45minutes
Cream cheese pavé chocolate ｜ Coris Cooking Channel's recipe transcription
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Ingredients
- White chocolate bar : 2 sheets (80g)
- Cream cheese : 40g
- Fresh cream : 10g
- Pure cocoa powder : Appropriate amount
Time required
25minutes
Procedure
-
1)
Melt white chocolate
00:18
Chop (or break) white chocolate into a bowl, melt it in a water bath, and remove it from the water bath.
-
2)
Add cream cheese and fresh cream and mix
01:02
Heat the cream cheese in the microwave at 500W for 30 seconds, add and mix well with a whipper. When it becomes thick and mixes well, add fresh cream and mix well.
-
3)
Pour into a tray and cool
02:09
Pour it into the prepared tray, wrap it, and cool it in the refrigerator for 4 hours to half a day.
-
4)
Mold
02:36
Peel off the plastic wrap, cut into 9 to 12 pieces, put on vinyl gloves, roll and sift pure cocoa powder with a tea strainer.
-
5)
Wrapping
03:44
Wrap it to your liking and you're done.
Point
・ After pouring it into the tray, smooth the surface and wrap it so that it adheres tightly.
-Pure cocoa powder can be used as it is, but it is even better to mix insoluble powdered sugar and pure cocoa powder.
・ Pure cocoa powder is sprinkled evenly and evenly when sifted with a tea strainer.
・ If the finish is soft, cool it in the refrigerator and then wrap it.
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