南蛮漬け（鶏むね肉の南蛮漬け）｜だれウマ【料理研究家】さんのレシピ書き起こし
Who horse [cooking expert] Time required : 30minutes
Claim Shanti ｜ Coris Cooking Channel's recipe transcription
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Ingredients
- Fresh cream : 200g
- Powdered sugar : 16g
Time required
15minutes
Procedure
-
1)
Weigh the cream
00:46
Put the cream in a cold bowl and weigh. Immediately after weighing, cool with ice water.
-
2)
Add powdered sugar and mix to dissolve
01:30
Add powdered sugar and mix slowly with a whisk to dissolve well.
-
3)
Whisk with a hand mixer
01:55
Whisk at high speed with a hand mixer while exposing it to ice water. Whisk up to about 7 minutes.
-
4)
Finish with a whisk
03:06
Switch to a whisk and mix. Finished and completed according to the purpose of use.
Point
・ Creme shanti is a simple cream that is made by dissolving sugar in fresh cream and whipping it, but if you make it based on the points, you can easily make a full-fledged whipped cream.
・ Any sugar can be used, but powdered sugar, which is easily dissolved in fresh cream, is preferable.
・ If possible, powdered sugar without cornstarch is recommended.
・ You can use any fresh cream you like, but it is better to mix Takanashi's pure fresh cream with 35% fat and 47% fat in a 1: 1 ratio.
・ If you cool the bowl with ice water in advance, it will be finished well.
・ Cream may be hardened in the box, so shake it before weighing.
・ By completely dissolving powdered sugar, it becomes a creme shanti with a stable sweetness.
・ If you whisk with a hand mixer until it becomes hard, the texture will be dry, so be careful.
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