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豆腐生チョコチーズテリーヌ|kattyanneru/かっちゃんねるさんのレシピ書き起こし

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Number of Videos
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Ingredients

  • Silken tofu : 150g
  • 卵 : 2個
  • クリームチーズ : 200g
  • 砂糖 : 60g
  • 米粉 : 大さじ2
  • ココアパウダー : 大さじ1
  • 板チョコ : 1枚(50g)

Time required

70minutes

Procedure

  1. 1) Make egg juice 00:42

    Drain the silken tofu well into a bowl and mix with a whisk until smooth.
    Add eggs and mix.

  2. 2) Make cheese liquid 00:58

    Put the cream cheese that has been returned to room temperature in a bowl and mix with a whisk until smooth.
    Add sugar and mix, add 1 in several batches and mix well each time.

  3. 3) Melt chocolate 01:20

    Finely chop the chocolate bar into a heat-resistant container and heat it in a 600w microwave oven for about 1 minute.
    Mix and dissolve.

  4. 4) 生地を仕上げる 01:30

    2に3を加え、泡立て器で混ぜ合わせる。
    米粉、ふるったココアパウダーを順に加え、その都度よく混ぜ合わせる。
    ざるに生地を通して、2~3回濾す。

  5. 5) 型に入れ、オーブンで焼く 02:14

    クッキンングシートを敷いた型に生地を流し入れ、作業台に型ごと数回落とし表面を平らにならす。
    天板にバットをおき、生地を入れた型を入れ、型が1/3程度に浸かるまで熱湯を注ぎ入れる。
    170度に余熱したオーブンで20分焼き、160度に下げてさらに30分焼く。

  6. 6) 冷やす 03:22

    生地が焼けたら型ごと放置し、粗熱を取り冷ます。
    冷蔵庫で半日程度冷やす。

Point

・ If the chocolate bar does not melt even after heating in the microwave, heat it for 10 seconds each while watching the situation.
・ Preheat the oven to 170 degrees when adding chocolate.
・ Add cocoa powder by sifting to prevent lumps.
・ By straining the dough with a colander, it has a smooth and pleasant texture.
・ The time required does not include the time to cool in the refrigerator.

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