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
#dessert
#Appearance
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
#diet
#Low carb
ミルクアイス｜Hinata Kato /ひなちゃんねるさんのレシピ書き起こし
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- Number of Subscribers
- 280.0万人
- Number of View
- 7.5億回
- Number of Videos
- 502本
Ingredients
- 卵 : 2 pieces
- 牛乳 : 200ml
- 氷 : 適量
- 塩 : 適量
- ラカント : 大さじ1.5
Time required
40minutes
Procedure
-
1)
Mix the ingredients
02:04
Put eggs, milk and lacanto in a bowl and mix.
-
2)
Knead the egg liquid
02:44
Put the egg liquid in a zip lock. Put salt, ice and egg liquid in another zip lock and rub it with both hands for about 30 minutes.
-
3)
Finish
03:28
Put it in the freezer and cool it to complete.
Point
・ If you cannot afford to rub it, cool it in the freezer for 60 minutes until the sherbet feeling disappears.
・ When rubbing egg liquid, use towels and gloves to prevent frostbite.
・ By increasing the amount of ice, the ice will harden more easily and can be done in a short time.
・ You can eat it with honey or black honey kinako.
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