蒸しパン（きなこ蒸しパン）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 5minutes
Macarons (chocolate macaroons) | Shinomoko's kitchen's recipe transcription
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Ingredients
- Egg white : 1 piece
- グラニュー糖 : 30g
- (A) Almond powder : 30g
- (A) Powdered sugar : 30g
- (A) Cocoa powder : 5g
- 板チョコ : 1枚(50g)
- 牛乳 : 15g
Time required
60minutes
Procedure
-
1)
Make meringue
00:17
Put egg whites in a bowl, add granulated sugar and whisk with a hand mixer until horns are formed.
-
2)
Make dough
01:00
Combine (A) with 1 and sift, and mix with a rubber spatula.
Once mixed, macaroonage (mix by pressing a spatula into the bowl) -
3)
Squeeze the dough
02:15
Put 2 in a piping bag and squeeze it out on a top plate with a cooking sheet.
If there are air bubbles, crush them with a toothpick. -
4)
乾燥させる
03:26
指で触れてもくっつかなくなるまで、30～90分ほど乾燥させる。
-
5)
焼く
03:37
Place in an oven preheated at 200 ° C and bake at 130 ° C for 15 minutes.
After baking, decide on a pairing combination. -
6)
チョコレートガナッシュを作る
04:16
Cut the chocolate bar into a heat-resistant bowl, add milk, and heat in a 500 W microwave oven for 1 and a half to 2 minutes.
-
7)
サンドする
04:37
5に6をサンドして完成。
Point
・ Whisk the meringue firmly until it has horns.
・ After adding the powder, mix it by cutting.
・ Be careful not to overdo the macaroonage. When you drop it with a spatula, stop it when the trace disappears in about 20 seconds after it falls in a band shape.
・ Since it swells when baked, squeeze it round at intervals.
・ When sandwiching the ganache, put it lightly so as not to put too much force on it.
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