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Sakura cheese terrine | Easy recipe at home related to cooking researcher / Recipe transcription by Yukari's Kitchen

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Ingredients

  • Cream cheese : 20g
  • ホワイトチョコレート : 45g
  • 卵白 : 1個分
  • 生クリーム : 200ml
  • 無塩バター : 20g
  • グラニュー糖 : 30g
  • レモン汁 : 大さじ1
  • (A) Sakura powder : 15g
  • (B)さくらパウダー : 15g

Time required

60minutes

Procedure

  1. 1) Mix cheese and egg whites 03:31

    Heat the cream cheese in a 600w microwave for 30-40 seconds.
    Mix until smooth, add egg whites and mix.

  2. 2) Cut butter and chocolate 04:56

    Chop unsalted butter and white chocolate and put in a bowl.
    Add granulated sugar and (A) Sakura powder.

  3. 3) Make Sakura dough 05:29

    Heat the cream in a 600w microwave for 1 minute and 20 seconds.
    Add to 2 little by little and mix each time.
    Heat in a 600w microwave for 20 seconds, mix and strain with a tea strainer.

  4. 4) 生地を合わせる 06:55

    1に3を少しずつ加え、その都度混ぜ合わせる。
    レモン汁を加えて混ぜ、目の細かい濾し器で濾す。

  5. 5) 生地を焼く 08:33

    型に生地を入れ、平らにならして気泡を抜く。
    バットにキッチンペーパーを敷き、型を入れる。
    60℃のお湯を入れ、140℃に予熱をしたオーブンで50分焼く。

  6. 6) 仕上げる 09:31

    粗熱を取り、ラップをかけて冷蔵庫で1日冷やす。
    型から外し、(B)のさくらパウダーをまぶしたら完成。

Point

・ The recommended mold is a 18 cm pound cake.
-The fresh cream may be of vegetable origin.
・ When using salted butter, increase the amount of granulated sugar.
・ Cream cheese should be softened by returning it to room temperature in advance.

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