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いちごロールケーキ|kattyanneru/かっちゃんねるさんレシピ書き起こし

チャンネル登録者数
83.2万人
再生回数
1.9億回
動画数
2,034本

材料

  • 卵 : 1個
  • グラニュー糖 : 1 tbsp and 1 tsp
  • 薄力粉 : 大さじ1
  • 牛乳 : 大さじ1
  • サラダ油 : 少々
  • 生クリーム : 大さじ3
  • いちご : 2個

所要時間

90分

手順

  1. 1) メレンゲを作る 00:42

    Divide the egg into yolk and egg white, add granulated sugar to the egg white little by little, and whisk.

  2. 2) メレンゲに卵液を加える 01:02

    卵黄に薄力粉、牛乳を加えてダマがなくなるまで混ぜ合わせて、メレンゲに卵液を加える。メレンゲを潰さないように底からすくいながら混ぜ合わせる。

  3. 3) 加熱する 01:28

    Heat a thin layer of salad oil in an omelet frying pan, place the frying pan on a wet cloth, pour in the combined ingredients, and spread the dough to a uniform thickness. Cover with aluminum foil from above, place a frying pan in the center of the stove, and bake on low heat for about 5 minutes so that there are no gaps.

  4. 4) 生地を取り出す 02:17

    Put a pointed object on the edge of the frying pan and peel off the dough, then put the cooking sheet on it and return the frying pan to take out the dough.

  5. 5) 生地を裏返す 02:33

    クッキングシートごとフライパンに生地を戻して、はみ出たクッキングシートを切り取り弱火で2分ほど焼く。

  6. 6) 生地の粗熱をとる 02:44

    焼き上がった生地をバットに移し、ラップをして粗熱を取る。

  7. 7) クリームを作る 03:08

    ボウルに生クリーム、グラニュー糖を加えて泡立て器で泡立て、バットから逆さにして生地をラップごと取り出す。

  8. 8) いちごを乗せる 03:28

    Remove the parchment paper, apply whipped cream to the surface, cut the strawberries into 3mm squares, and place them on top of the whipped cream.

  9. 9) 冷蔵庫で休ませる 03:56

    Wrap the dough while lifting the wrap and let it rest in the refrigerator for about 30 minutes.

  10. 10) 仕上げる 04:13

    Remove the wrap, cut off 1 cm of the edge, and cut into 4 equal parts that are easy to eat. Put the whipped cream in the center, cut the strawberries into small pieces, and put them on the cream to complete.

Point

・ Whisk egg whites to the extent that they have horns.
・ When adding egg liquid to the meringue, scoop it from the bottom so as not to crush the meringue.
・ If the dough is lightly baked, add the baking time while adjusting.
・ Cut the parchment paper to the size of a frying pan in advance.
・ When removing the rough heat of the dough, leave a small gap in the wrap.
・ Whisk the cream to the extent that it has horns.


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