マドレーヌ（ショコラマドレーヌ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 40minutes
水切りヨーグルトチョコケーキ｜cook kafemaruさんのレシピ書き起こし
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Ingredients
- ビターチョコレート : 100g
- 水切りヨーグルト : 100g
- 卵 : 2個
- 薄力粉 : 10g
Time required
40minutes
Procedure
-
1)
Melt chocolate
00:12
Put bitter chocolate in a bowl and put it in a water bath to melt it.
-
2)
Melt the egg
00:48
Break the egg into a bowl and mix well.
-
3)
Make the dough
01:09
Add drained yogurt and 2 to 1 in order and mix well each time. Sift the cake flour there and mix well.
-
4)
生地を型に流し入れる
03:10
3をクッキングシートを敷いた型に流し入れる。
-
5)
仕上げる
03:22
4を160度に予熱したオーブンで20分焼く。オーブンから取り出し、ワイヤーラックのうえにのせて冷ます。
Point
・ Drain 200g of plain yogurt and use 100g.
・ You can make drained yogurt by scooping yogurt on a colander covered with kitchen paper with a spoon, sprinkling a pinch of salt on it, putting it in a bowl, and draining it in the refrigerator for about 1 to 2 hours. You can.
・ Bring the eggs to room temperature.
・ Be careful not to overcook the dough.
・ When the heat is removed, put it in a plastic bag or wrap it and store it to prevent the cake from drying out.
・ The time to drain the yogurt is excluded from the required time.
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