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
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チョコレートケーキ｜table diary 식탁일기さんのレシピ書き起こし
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- Number of Videos
- 453本
Ingredients
- Flour (for cakes) : 30g
- ココア（無糖） : 20g
- 砂糖 : 45g
- 溶かしバター（無塩） : 20g
- 卵 : 2個
- 板チョコレート : 1枚
Time required
40minutes
Procedure
-
1)
Sift the flour
00:16
Sift the flour and cocoa powder.
-
2)
Whisk eggs
00:28
Break the egg into a bowl and add sugar.
Whisk until creamy liquid. -
3)
Make dough
00:56
Add half the amount of 1 and unsalted butter and mix.
Add the remaining 1 and mix until smooth. -
4)
生地を焼く
01:21
型全体にクッキングシートを敷き、生地を流し入れる。
ならして平らにし、170℃のオーブンで15分程焼く。 -
5)
仕上げる
01:45
板チョコレートを、生地の大きさに合わせて砕く。
焼いた生地の上に乗せ、160℃のオーブンで10分焼く。
焼いたら型から外し、1時間程置いたら完成。
Point
・ You can choose the type of chocolate you like.
・ When whipping eggs, be careful not to make them too hard.
・ Unsalted butter can be replaced with cooking oil.
・ When using an American-made oven, bake at 325F.
・ When cooking in the summer, cool it in the refrigerator when it is cooked.
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