おやき（なすの和風ガレットおやき）｜ちゃらりんこクックさんのレシピ書き起こし
Chara Rinko Time required : 25minutes
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ティラミス｜HidaMari Cookingさんのレシピ書き起こし
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Ingredients
- Egg white : 1個
- sugar : 30g
- egg yolk : 1個
- cake flour : 30g
- icing sugar : 適量
- Coffee liquid : 120g
- (A) Sugar : 15g
- Mascarpone cheese : 250g
- Sweetened condensed milk : 25g
- Vanilla extract : 5g
- (B) Fresh cream : 200ml
- (B) Sugar : 20g
- ココアパウダー : 適量
Time required
30minutes
Procedure
-
1)
Make meringue
00:07
Whisk egg whites and add sugar in several batches to make meringue.
Add egg yolk and cake flour and mix thoroughly with a rubber spatula. -
2)
Bake finger biscuits
02:30
Put the meringue in a piping bag with a mouthpiece and squeeze it into a stick on the oven sheet.
Sift the surface of the dough with powdered sugar.
Bake in an oven preheated to 180 degrees for 8-10 minutes.
After baking, let it cool. -
3)
Make coffee syrup
04:27
Add sugar (A) to the hot coffee liquor.
-
4)
ティラミスクリームを作る
05:22
Put mascarpone cheese in a bowl, add sweetened condensed milk and vanilla extract and mix.
Put (B) in another bowl and whisk loosely.
Mix mascarpone cheese and cream. -
5)
冷蔵庫で冷やす
07:46
フィンガービスケットをコーヒー液に浸し、器に並べる。
ティラミスクリームを重ね、表面を平らにする。
同様の手順を繰り返す。
冷蔵庫で3時間冷やし、仕上げにココアパウダーをふるって完成。
Point
・ Recipe made from finger biscuits.
・ Use a large base.
・ Sift the cake flour.
・ Return the mascarpone cheese to room temperature.
・ Use a bowl of ice water to whisk the cream.
・ You can use the mold you like.
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