飴（りんご飴）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 25minutes
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)
Get ready
00:08
Sift matcha with a tea strainer, add (A) in two portions and mix.
-
2)
Warm the cream
01:32
Put (B) in a small pan and heat over medium heat.
-
3)
Melt chocolate
02:08
Put couverture white chocolate in a bowl and add 2 to dissolve.
-
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)
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)
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)
冷やす
07:07
冷蔵庫で一晩冷やす。
-
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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