The world's smallest sea (sea cider) | Starbucks brother's recipe transcription
スタバのお兄さん Time required : 5minutes
#dessert
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[Ultimate creaminess] Basque-style cream cheese terrine | Emojoie Emojowa's recipe transcription
お気に入りに追加
- チャンネル登録者数
- 216.0万人
- 再生回数
- 2.0億回
- 動画数
- 198本
材料
- Cream cheese : 400g
- 砂糖 : 100g
- (A) Egg : 3個
- (A) Fresh cream : 200g
- (A) Cornstarch : 10g
- (B) Lemon juice : 15g
- (B) Vanilla extract : 適量
所要時間
40分
手順
-
1)
Mix cream cheese
00:08
Put cream cheese in a heat-resistant bowl and heat in a microwave to soften it.
Mix without bubbles. -
2)
Make dough
00:41
Add sugar to 1 and mix.
Add (A) and mix gently and well with a whisk.
Add (B) and mix further.
Rub into another bowl. -
3)
bake in an oven
02:55
Spread butter (outside the amount) on the mold and spread cooking paper.
Pour 2 into the mold.
Bake in an oven at 230 ° C for 30 minutes. -
4)
cool
03:42
3をオーブンから取り出し、粗熱を取る。
冷めたら冷蔵庫で一晩寝かせる。 -
5)
仕上げる
04:00
4を冷蔵庫から取り出し、型を湯煎してバターを溶かす。
型から取り出し、好みの大きさに切り分けて完成。
Point
・ Cornstarch can be replaced with potato starch. Flour has not undergone a sterilization process and should not be used in raw cakes.
・ The trick is to mix all the ingredients at room temperature.
・ Can be stored in the refrigerator for 2 to 3 days.
・ When using Japanese vanilla essence, the vanilla extract is about 3 to 5 drops.
・ When baking in the microwave, check the cake after 15 minutes, and when it is fully browned, put aluminum on top and bake.
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