うどん（伊勢うどん）｜武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし
武島たけしの極み飯 / Kiwami-Meshi Time required : 25minutes
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抹茶トリュフ｜Cooking tree 쿠킹트리さんのレシピ書き起こし
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Ingredients
- White chocolate : 115g
- 生クリーム : 40g
- 練乳 : 10g
- 無塩バター : 10g
- （A）抹茶パウダー : 3g
- （B）抹茶パウダー : 適量
Time required
40minutes
Procedure
-
1)
Melt chocolate
00:30
Put white chocolate in a bowl and heat it in a water bath to melt it.
-
2)
Add matcha powder
01:04
Remove 1 from the water bath, sift the matcha powder from (A), and mix.
-
3)
Heat the cream and condensed milk
01:59
Put fresh cream and condensed milk in a bowl and heat in a microwave for 20 seconds.
-
4)
材料を合わせる
02:10
3を2に加えて混ぜ合わせ、無塩バターを加えて混ぜ合わせる。
-
5)
仕上げる
03:30
型に入れて平らにならし、冷蔵庫で2～3時間冷やし固める。
（B）の抹茶パウダーをまぶし、切り分けたら完成。
Point
・ When boiling in hot water, it is recommended to use hot water at around 70 ℃.
・ Be careful not to overheat the cream and condensed milk.
・ Unsalted butter should be softened by returning it to room temperature in advance.
・ If you like, it is recommended to mix cocoa powder inside.
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