パイコロネ｜葉もれ日Kitchenさんのレシピ書き起こし

Spread the milk carton, cut off the bottom part with scissors, and cut it to a size of about 13 x 11.5 cm. (4 pieces can be cut from one milk carton.) Wrap the cavity so that it has a diameter of about 2 cm, and staple the ends. Wrap the cooking sheet over it and insert both ends into the cavity.

Place the pie sheet on a chopping board that has been dusted, stretch it with a rolling pin until it reaches a length of 30 cm, and cut it into 4 equal parts.

Wrap 2 around the mold made in 1. Connect and wrap two pie sheets per mold.

Place 3 on the top plate with a cooking sheet, spread the beaten egg on the surface, and bake in an oven toaster at 200 ° C for about 25 minutes. Remove the heat from the baked pie, remove the mold inside, and let it cool at room temperature.

Add (A) to the heat-resistant bowl in order and mix well each time. Cover with plastic wrap and heat in a 500w microwave for 2 minutes. Take it out of the microwave, mix it again, and heat it again in the microwave for 1 minute. Finally mix well again.

Add chocolate to 5 and mix with residual heat to melt. Cover with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour.

6を搾り袋に移し、コロネの中に絞り入れる。お好みで粉糖をかけたら完成。