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バター・生クリームなしで作る【濃厚スフレ・ガトーショコラ】| HidaMari Cookingさんのレシピ書き起こし

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動画数
502本

材料

  • Couverture bitter chocolate : 150g
  • 牛乳 : 150g
  • 卵黄 : 3個
  • (A)薄力粉 : 30g
  • (A)ココアパウダー : 10g
  • 卵白 : 3個
  • 砂糖 : 50g

所要時間

50分

手順

  1. 1) Preparing chocolate 00:07

    Finely chop the couverture bitter chocolate with a kitchen knife and put it in a bowl.
    Add milk, melt in a water bath and mix.

  2. 2) Make chocolate liquor 02:05

    Put one egg yolk in 1 and mix with a rubber spatula each time.
    Sift (A) and mix.
    Strain the chocolate liquor.

  3. 3) メレンゲを作る 04:32

    ボウルに卵白を入れ、ハンドミキサーで混ぜる。
    砂糖を3回に分けて入れ、その都度混ぜる。
    ゴムベラで混ぜる。

  4. 4) チョコレート液とメレンゲを混ぜる 05:48

    2に3を2回に分けて入れ、その都度ゴムベラで混ぜる。

  5. 5) 型に入れる 07:30

    型にクッキングシートを敷く。
    4を流し入れる。
    ゴムベラで表面を整える。
    型の底をアルミホイルで覆う。
    バットに置いてお湯(分量外)を注ぐ。

  6. 6) 焼く 08:45

    Bake at 200 degrees for 10 minutes in a preheated oven.
    Reduce the temperature to 150 degrees and bake for another 30 minutes.

  7. 7) 冷やす 08:51

    6をお湯から外す。
    粗熱を取り、冷蔵庫で一晩冷やす。

  8. 8) 仕上げる 09:08

    7を型から取り外す。
    お皿に乗せてクッキングシートを外す。
    ナイフをお湯(分量外)で温め、お好みのサイズに切り分ける。

Point

-Uses a round shape with a diameter of 15 cm and a bottom that can be taken.
・ By using couverture bitter chocolate instead of commercially available chocolate bar, the flavor will be good and delicious.
・ Remove the lumps by filtering the chocolate liquid in step 2.
・ When using a mold that can remove the bottom during step 5, cover the bottom with aluminum foil to prevent water from entering.
・ Preheat the oven at 200 degrees.
・ The time required to cool in the refrigerator is not included in the required time.
・ During step 8, warming the knife with hot water (outside the amount) makes it easier to cut.

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