パウンドケーキ（バナナのパウンドケーキ）｜ホッとケーキさん。さんのレシピ書き起こし
ホッとケーキさん。 Time required : 40minutes
Milk chocolate crunch ｜ Coris Cooking Channel's recipe transcription
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Ingredients
- Chocolate bar : 2 sheets (100g)
- Corn flakes : 60g
Time required
20minutes
Procedure
-
1)
Melt the chocolate bar
00:18
Break the chocolate bar into a bowl, melt it in a water bath, and remove it from the water bath.
-
2)
Add corn flakes
01:03
Add corn flakes and mix well so that the chocolate is entwined with each corn flakes.
-
3)
Place on a round tray and cool
02:18
Place on a circular tray, shape and chill in the refrigerator for 30 minutes to harden.
Point
・ Use dry, dry tools. If the chocolate gets wet, it may not melt or harden well, so be careful.
・ When melting chocolate, be careful not to make the water in the water bath too hot.
・ It is recommended to mix corn flakes so as not to crush them as much as possible to make the best use of the texture.
・ Chocolate is entwined with the corn flakes, which makes the corn flakes less moist and keeps the deliciousness for a long time.
・ If there is a place where the chocolate is not entwined, it may become damp or it may lose its shape and collapse, so mix it carefully.
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