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苺のパイ|cook kafemaruさんのレシピ書き起こし

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Ingredients

  • Frozen pie sheet : 1 sheet
  • 卵黄 : 1個分
  • グラニュー糖 : 25g
  • コーンスターチ : 8g
  • 牛乳 : 100g
  • バニラエッセンス : 適量
  • ホワイトチョコレート : 適量
  • 苺 : 5粒
  • 溶けない粉糖 : 適量
  • 強力粉 : 適量

Time required

90minutes

Procedure

  1. 1) Make custard cream 00:07

    Add egg yolk to a bowl and mix with a whipper, add granulated sugar → cornstarch → milk in this order and mix well. Wrap and heat in a 600w microwave for 2 minutes, mix well, heat for another 1 minute and mix well, add vanilla essence and mix the whole.

  2. 2) Cool the custard cream 02:43

    Place wrap on a vat or plate, pour in 1, wrap from above and cool in the refrigerator.

  3. 3) Place a parchment paper on the mold 03:05

    Place a parchment paper on the pound cake.

  4. 4) パイシートを伸ばす 03:21

    台に打ち粉をし、冷凍パイシートを麺棒で伸ばして、ピケしておく。

  5. 5) オーブンで焼く 04:09

    クッキングシートにパイを乗せ、型に敷き込み、200℃のオーブンで26分ほど焼く。

  6. 6) ホワイトチョコを塗る 05:15

    粗熱が取れたパイ生地に、溶かしたホワイトチョコを塗り、型に入れて冷蔵庫に10分ほど入れ、チョコを冷やし固める。

  7. 7) 仕上げる 05:47

    2をボウルに入れてホイッパーでクリーム状にし、10分たった6に流し入れる。苺を中央に飾り付け、上から粉糖をふる。

Point

・ Recipe for one 17 x 8 cm pound cake.
・ Move the frozen pie sheet from the freezer to the refrigerator.
・ When laying in process 5 mold, make the height of the edge about 3 cm and fold the four corners so that they are even.
・ Step 6 If the center is swollen after baking, crush it with the back of a spoon.

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