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抹茶のテリーヌショコラ| HidaMari Cookingさんのレシピ書き起こし

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Ingredients

  • Couverture white chocolate : 200g
  • (A) Fresh cream : 60ml
  • (B) Fresh cream : 140ml
  • Matcha : 12g
  • (C) Egg : Three
  • (C)グラニュー糖 : 20g
  • 抹茶(トッピング用) : 適量

Time required

90minutes

Procedure

  1. 1) Get ready 00:08

    Sift matcha with a tea strainer, add (A) in two portions and mix.

  2. 2) Warm the cream 01:32

    Put (B) in a small pan and heat over medium heat.

  3. 3) Melt chocolate 02:08

    Put couverture white chocolate in a bowl and add 2 to dissolve.

  4. 4) 生地を作る 03:14

    3に1を入れて混ぜる。
    別のボウルに(C)を入れて混ぜ合わせ、生地に3回に分けて加えて混ぜる。
    生地を濾す。

  5. 5) 型に生地を流し入れる 06:29

    Pour 4 into a pound cake lined with parchment paper.
    Put hot water (outside the amount) in the tray.

  6. 6) 湯煎焼きにする 06:55

    オーブンで160度35〜40分蒸し焼きにする。

  7. 7) 冷やす 07:07

    冷蔵庫で一晩冷やす。

  8. 8) 仕上げる 07:11

    クッキングシートを取り外し、トッピング用の抹茶を振りかける。
    お好みのサイズに切り分ける。

Point

・ Mix until the matcha powder is gone in step 1.
・ When you put it on medium heat in step 2, heat it to about 70 degrees.
・ If the chocolate is not completely melted in step 3, warm the bottom of the bowl in a water bath and melt it.
・ A 7 cm x 16 cm pound cake is used.
-Preheat the oven at 160 degrees.
・ It will be easier to cut if you warm the knife in step 7 and then cut it.

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