アイスクリーム（牛乳アイスクリーム）｜料理教室のBonちゃんさんのレシピ書き起こし
Cooking class Bon-chan Time required : 30minutes
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[White Day] Butter cookie | Yu sweets researcher's recipe transcription
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Ingredients
- Unsalted butter : 55g
- 粉砂糖 : 35g
- アーモンドプードル : 30～35g
- 卵黄 : 1個
- 牛乳 : 大さじ1
- 薄力粉 : 90g
- ベーキングパウダー : 小さじ1/2
Time required
40minutes
Procedure
-
1)
Mix butter and powdered sugar
00:26
Put butter in a bowl.
Add powdered sugar in two portions and knead each time. -
2)
Add almond poodle
01:00
Sift the almond poodle into 1 and mix.
-
3)
Make dough
01:25
Add egg yolk and milk and mix.
Sift the cake flour and baking powder and mix. -
4)
生地を置く
02:23
ジップ袋に入れ、3mm程の厚みになるまで伸ばす。
冷蔵庫で、半日～1日程置く。 -
5)
生地を焼く
02:54
生地を適当な大きさに切り分け、アルミホイルに並べる。
200～220℃のトースターで、2～3分焼く。 -
6)
仕上げる
03:22
焼き色がついたらアルミホイルを被せ、更に10分焼いたら完成。
Point
・ Return the butter to room temperature in advance to soften it.
・ Almond poodle can be used as a substitute for the same amount of cake flour.
・ Milk can be replaced with fresh cream.
・ If the toaster does not have a temperature setting, bake at 700w-1000w while watching the situation.
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