French fries (grated potato fries) | Recipe transcription from Kumano Genkai Shokudo
Kuma's limit cafeteria Time required : 40minutes
Custard Cream ｜ Coris Cooking Channel's Recipe Transcription
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Ingredients
- A egg yolk (medium size) : 1 piece
- Granulated sugar : 15g
- Cornstarch : 8g
- Vanilla oil : a little
- milk : 100g
- Unsalted butter : 12g
Time required
10minutes
Procedure
-
1)
Mix granulated sugar and cornstarch in egg yolk
00:17
Add a mixture of granulated sugar and cornstarch to egg yolk and whisk with a whipper until it becomes whitish. When it becomes whitish, add vanilla oil and mix.
-
2)
Add milk
01:17
Add milk to egg yolk in 3 portions and mix well with a whipper each time.
-
3)
Heat in the microwave
01:44
Wrap in a bowl and heat in the microwave. Once it has hardened from the edge, take it out, mix it with a whipper to make it smooth, wrap it again, and heat it in the microwave until it is fluffy.
-
4)
Add butter
03:05
After heating, add butter while still hot and mix.
-
5)
cool
04:00
Wrap it so that it adheres to the custard cream, put it in ice water and cool it well to complete.
Point
・ Because it is made in a microwave oven, use a heat-resistant glass bowl. Do not use stainless steel, aluminum bowls, plastic bowls, etc.
・ Please note that if you add granulated sugar to egg yolk, it will be lumpy if you do not mix it immediately.
・ If you add too much milk at once, the yolk will be lumpy, so be careful.
・ Before using custard cream, smooth it with a rubber spatula before using it. If you want to use it immediately, put it in ice water and cool it while mixing it with a rubber spatula.
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