Pasta (Meat Sauce Pasta) | Recipe transcription from Aoi's School Cafeteria in Okinawa
Aoi's cafeteria in Okinawa Time required : 45minutes
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Gateau chocolat (Matcha gateau chocolat) | Haruan's recipe transcription
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Ingredients
- White chocolate : 160g
- バター : 80g
- 卵 : 2個
- 抹茶パウダー : 30g
Time required
9minutes
Procedure
-
1)
Put in a water bath
01:28
Add white chocolate to the bowl and add butter.
Melt the bowl in a water bath. -
2)
Add eggs
02:46
Insert the egg that has been returned to room temperature into a bowl and melt it.
Divide the egg into 1 in 3 portions and mix with a whisk. -
3)
Add matcha powder
04:00
Add matcha powder to 2 and mix with a rubber spatula to scoop from the bottom.
-
4)
オーブンで焼く
05:02
Spread the parchment paper on the pound cake and pour in 3.
Place the vat on the top plate and put the hot water used in the water bath into the vat.
Place the pound cake with the dough in the vat.
Bake in an oven preheated to 160 ° C for 50 minutes. -
5)
冷蔵庫で寝かせる
07:09
型のまま網の上に置き、粗熱をとる。
型から外し、冷蔵庫で一晩寝かせる。 -
6)
仕上げる
08:23
5を冷蔵庫から取り出し、抹茶パウダーを振りかける。
約1cmの厚さに切り分けて完成。
Point
・ Unsalted butter is recommended for butter.
・ When adding eggs and mixing, they are separated but may be mixed as they are.
・ In the video, a 15 cm pound cake is used.
・ Even if the oil is floating in the freshly baked product, it will become familiar if it cools down.
・ The longer it takes to cool in the refrigerator, the more delicious it is.
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