ケーキ（塩キャラメルピーナッツケーキ）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 50minutes
Milk gelato ｜ Coris cooking Channel's recipe transcription
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Ingredients
- milk : 900g
- Granulated sugar : 100g
- Cornstarch : 18g
- Taishiro sesame oil : 60g
Time required
25minutes
Procedure
-
1)
Mix cornstarch and granulated sugar
00:19
Put cornstarch and granulated sugar in a bowl and mix well with a whipper.
-
2)
Add milk
00:38
Divide the milk into 3 portions and mix well each time.
-
3)
Add white sesame oil
01:12
Once mixed, add white sesame oil and mix.
-
4)
Heat in a frying pan
01:38
Place in a frying pan and heat over medium to high heat. Always rub the bottom of the pot with a rubber spatula and heat it carefully so as not to burn it. When it boils, reduce the heat to low and simmer for about 10 minutes while rubbing the bottom of the pot with a rubber spatula.
-
5)
Strain
02:36
Strain with a colander and cool to about 30 ° C in ice water.
-
6)
Freeze
03:22
Place in a zip lock and freeze in the freezer. Knead the frozen gelato by hand to loosen it, and put it in the freezer again for 3 hours or more to freeze it.
-
7)
Smooth
04:46
Place in a bowl and mix with a hand blender until the gelato is soft and smooth. Put it in a tapper and store it in the freezer.
Point
・ If you add too much milk at the beginning, it will be difficult for the cornstarch to mix, so add a little less milk at the beginning.
・ When boiling milk, the bottom of the pot is easy to burn, so keep mixing with a rubber spatula. Be careful about the heat.
・ Close the closing opening of the zip lock tightly, and be careful not to let the liquid leak with the closing opening facing up.
・ If you don't have a hand blender, you can use a food processor instead. If you don't have such a device, you can loosen it by hand and knead it, or you can use a rolling pin to knead it from the top of the zip lock to make it smooth.
・ When eating, use a scoop or spoon to scoop up the gelato and place it in a chilled bowl.
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