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スライスチーズのスフレチーズケーキ|cook kafemaruさんのレシピ書き起こし

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Ingredients

  • とけないスライスチーズ : 108g(7枚)
  • 牛乳 : 120g
  • 無塩バター : 20g
  • 卵黄 : 2個分(40g)
  • レモン汁 : 10g
  • 薄力粉 : 40g
  • 卵白 : 2個分(80g)
  • グラニュー糖 : 60g

Time required

90minutes

Procedure

  1. 1) 下準備をする 00:24

    卵は卵白と卵黄に分けておく。卵白は15分ほど冷凍庫に入れておく。レモンを絞りレモン汁を10g用意しておく。

  2. 2) 生地を作る 01:14

    ちぎったスライスチーズと牛乳を耐熱容器に入れ、ラップをせず600Wの電子レンジで90秒加熱してよく混ぜ、再び30秒加熱して混ぜて綺麗に溶かす。ここにバターを加えて溶かしたら少し冷まし、卵黄、レモン汁の順に加えてよく混ぜる。さらに薄力粉をふるい入れて混ぜたらオーブンを160度に温め始める。

  3. 3) メレンゲを作る 04:15

    卵白を泡立て、砂糖を3回に分けて加えたら都度混ぜ、ツノが立つまで泡立てる。

  4. 4) 生地にメレンゲを加える 05:34

    2にメレンゲの1/3を取って加え、ホイッパーで混ぜるたら、これをメレンゲのボウルに戻し、ゴムベラで混ぜる。生地に艶が出たら混ぜるのをやめ、型に流し入れて空気を抜く。

  5. 5) 焼く 08:34

    天板に湯を1cm注ぎ入れ、4を置いたら160度に温めたオーブンで15分焼く。その後120度に温度を下げて30分焼き、オーブンが切れたらそのまま30分ほど余熱で火を通す。

  6. 6) 仕上げる 09:15

    オーブンから出したら、型に入れたまま冷まし、粗熱が取れたら冷蔵庫で冷やして完成。

Point

-The material is the amount of aluminum mold of 21 cm x 10 cm x H5 cm.
・ The mold can be a pound cake mold.
・ The reason why the egg whites are frozen in 1 is that the slightly frozen egg whites have finer foaming meringue. Refrigerated egg whites stand up quickly, but the bubbles are large and it is difficult for meringue to contain a lot of bubbles, so it is recommended to freeze it a little.
・ When you add hot water in step 5, the temperature inside the oven will drop, so add hot water. Also, it is easier to put it in a bat that is one size larger than the mold, pour hot water, and put it in the top plate of the oven.
・ Because the oven differs depending on the model, bake while adjusting.
・ Since the set temperature may not be reached, measuring the temperature inside the oven with a thermometer for the oven will give you an idea of the actual temperature, making it easier to cook.
・ It is delicious to eat immediately after baking, but it is also recommended to leave it in the refrigerator for several hours or overnight before eating.

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