マグロのたたき｜オテル・ドゥ・ミクニさんのレシピ書き起こし
Hotel de Mikuni Time required : 20minutes
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チーズクッキー｜HidaMari Cookingさんのレシピ書き起こし
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- 443.0万人
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- 5.3億回
- Number of Videos
- 778本
Ingredients
- Cream cheese : 50g
- 無塩バター : 40g
- グラニュー糖 : 30g
- アーモンドプードル : 20g
- 薄力粉 : 80g
- 塩 : 1g
- Lemon zest : 適量
Time required
80minutes
Procedure
-
1)
Prepare for cream cheese
00:04
Put cream cheese in a bowl and mix.
-
2)
Prepare for unsalted butter
00:34
Heat in the microwave twice for 10 seconds.
-
3)
Make dough
01:09
Put 2 in 1 and mix.
Add granulated sugar and mix.
Add almond poodle and mix.
Sift the cake flour and salt and mix.
Wash the lemon with salt (not included), grate the skin and mix. -
4)
冷蔵庫に寝かせる
04:16
Spread two wraps, divide 3 into two equal parts, and place in a round shape.
Press it from the top of the wrap to make it about 1 cm thick.
Let it sit in the refrigerator for about an hour. -
5)
成形する
05:12
ラップを外して6等分に切る。
菜箸の反対側で穴をくぼませる。 -
6)
焼く
06:20
オーブンで160度25分〜28分焼く。
-
7)
冷ます
06:26
ケーキクーラーに乗せて冷ます。
Point
・ Return cream cheese and unsalted butter to room temperature.
-Preheat the oven to 160 degrees.
・ After adding the lemon zest in step 3, cut it and mix.
・ When denting holes in step 5, make 3 holes per piece.
・ When cutting the dough in step 5, it is easier to cut it while the dough is cold.
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