ガレット（挽き肉とじゃがいものガレット）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 20minutes
ヌガーグラッセ｜Emojoie えもじょわさんのレシピ書き起こし
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- Number of Videos
- 233本
Ingredients
- アーモンド : 25g
- 卵白 : 2個分
- Granulated sugar : 25g
- 水 : 大さじ1
- はちみつ : 100g
- 生クリーム : 200ml
- ピスタチオ : 25g
Time required
60minutes
Procedure
-
1)
Make caramel
00:11
Put granulated sugar and water in a frying pan and heat.
-
2)
Entangled with almonds
00:19
When the color changes, reduce the heat to low, add almonds and entangle.
Remove from heat, cool to room temperature, and chop finely. -
3)
Whisk egg whites
01:38
Put egg whites in a bowl and whisk until fine bubbles are formed.
-
4)
はちみつを加熱する
01:50
Put honey in a pan and heat over medium heat. When it boils, heat it for 20 seconds.
Add to 3 little by little and whisk until horns are formed. -
5)
材料を合わせる
02:44
生クリームを8～9分立てまで泡立て、4に加えて混ぜる。
アーモンドを加えて混ぜ合わせ、絞り袋に入れる。 -
6)
仕上げる
03:45
クッキングシートを敷いた型に絞り、刻んだピスタチオをのせる。
冷凍庫で1晩冷やし固め、お好みの厚さに切り分けたら完成。
Point
・ Honey should be heated to 115 ℃.
・ It is also recommended to use cookies or oreo instead of almonds.
・ You may squeeze the dough into a freezing glass.
・ When making caramel, be careful not to burn it too much.
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