白ワイン蒸し（鶏むね肉の白ワイン蒸し）｜George ジョージさんのレシピ書き起こし
George George / Jojiro ch's person Time required : 45minutes
アイシングクリーム｜TARO ROOMCAFEさんのレシピ書き起こし
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- Number of Videos
- 148本
Ingredients
- Egg white : 1 piece (about 35-40g)
- 粉糖 : 170g
- 食用色素 : 適量
- 水 : 適量
Time required
5minutes
Procedure
-
1)
Combine egg whites and powdered sugar and whisk.
00:14
Put egg whites and powdered sugar in a bowl and whisk until white and heavy.
-
2)
Make a firm icing cream
00:46
Wrap the bowl to prevent it from drying, and open the wrap only when using.
Remove the lid, add food coloring, mix, and add a scoop to the cornet. -
3)
Make loose icing cream
02:41
Add a drop of water to the rest, drop it and adjust it to a flatness in about 5 seconds, then put it in the cornet.
Point
・ How to make basic icing cream.
・ When storing, put it in a storage container such as a tapper, seal it, put it in the refrigerator, and use it within one week. When using it, it may be separated, so it is better to mix it before use.
・ Mix blue, green and brown food coloring to make a dull green icing cream. Put it on the tip of a toothpick to make your favorite color.
・ When placing on a cookie, draw a border with a firm cream and squeeze it evenly from the outside to the inside with a loose cream.
・ The cream dries while squeezing, so the point is to apply it without stopping.
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