そうめん（バジルソースのそうめん）｜オテル・ドゥ・ミクニさんのレシピ書き起こし
Hotel de Mikuni Time required : 20minutes
ミルクレープ風ケーキ｜cook kafemaruさんのレシピ書き起こし
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Ingredients
- dumpling skin : 14 sheets
- (A)生クリーム : 150g
- (A)グラニュー糖 : 25g
- スイートチョコレート : 適量
- 苺 : 適量
Time required
30minutes
Procedure
-
1)
Boil the gyoza skin
00:12
Put water in a frying pan and bring to a boil. Add a piece of dumpling skin and boil for 1 minute. After 1 minute, cool with cold water and put on a tray so that they do not overlap. Repeat one by one.
-
2)
Make mille crêpes
00:57
Spread a cooking sheet, put 1 on it, apply the whipped cream made in (A), put 1 on it, apply whipped cream, and repeat until there are no more 1. Coat the top and sides with whipped cream and chill in the refrigerator for 2 hours.
-
3)
Melt chocolate
01:47
Chop sweet chocolate, put it in a bowl, melt it in a water bath, and put it in a piping bag.
-
4)
苺を切る
02:48
苺は洗ってヘタを取り、縦半分に切り、ハート形で抜く。
-
5)
仕上げる
03:12
2に3をかけ、4を飾る。
Point
・ Rice flour type is recommended for dumpling skin.
・ Step 1 After boiling the dumpling skin, take it in a colander, put it in cold water to cool it, raise the colander, drain it, and put it on a tray covered with plastic wrap.
・ Since the dough is not sweet, it is better to sweeten the whipped cream.
・ The time required does not include the time to cool in the refrigerator.
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