出汁漬け（蒸しナスの出汁漬け）｜エプロンさんのレシピ書き起こし
apron Time required : 7minutes
豆腐レアチーズケーキ｜ばくばクックさんのレシピ書き起こし
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- Number of Subscribers
- 108.0万人
- Number of View
- 1.6億回
- Number of Videos
- 433本
Ingredients
- 絹ごし豆腐 : 70g
- クリームチーズ : 75g
- ラカントS : 大さじ1
- レモン汁 : 小さじ1/2
- バニラエッセンス : 数滴
- 水 : 大さじ1
- ゼラチン : 1〜2g
Time required
45minutes
Procedure
-
1)
Make silken tofu into a paste
00:26
Crush the silken tofu until it becomes a paste.
-
2)
Make dough
01:05
Mix cream cheese to soften, add lacanto to make it smooth, then add lemon juice and vanilla essence and mix further.
-
3)
Heat the gelatin
03:19
Mix gelatin with water and heat in a 600 W microwave for 10 seconds.
-
4)
ゼラチンを加える
03:32
生地をすばやく混ぜながら、溶かしたゼラチンを加える。
-
5)
仕上げる
04:05
生地を好きな型に流し、冷蔵庫で固まるまで4時間程度冷やす。
Point
・ Use a blender, whipper, mixer, etc. to make silken tofu into a paste.
・ Make silken tofu into a paste until it becomes as clean and liquid as possible.
・ If the cream cheese is cold, heat it in the microwave for about 20 seconds to soften it.
・ Add gelatin while mixing the cream cheese dough quickly so that the gelatin does not become lumpy.
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