食パンで簡単！朝ごはんにおやつに！サクサクアップルパイの作り方｜料理研究家コウケンテツさんレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 25minutes
#Mote cuisine
#Complimented rice
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Camembert cheese | Transcription of recipes by Gen and Bunko Shokudo
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Ingredients
- Cold sterilized milk : 2L
- Yogurt : 40g
- レンネット : 0.04g
- 水 : 少量
Time required
60minutes
Procedure
-
1)
Heat the milk
00:21
Put pasteurized milk in a pan and heat over low heat to 32-40 ° C.
-
2)
Add yogurt
00:55
Add yogurt, mix, cover and let sit for 1 hour.
-
3)
Add rennet
01:20
Dissolve rennet in water, add to 2 and mix, cover and let sit for another 30 minutes.
-
4)
脱水させる
01:56
3を格子状に切り、個体と液体に分けて15分程置く。
布巾で濾して攪拌する工程を、水気が無くなるまで繰り返す。 -
5)
成形する
03:43
ある程度水気が無くなったら型に詰め、重しをのせる。
数時間おきに向きを変えて水気を切り、1日置く。 -
6)
仕上げる
04:52
Soak 5 in salt water for 40 minutes, remove and wrap in a cloth.
Let it sit overnight in a cool place and you're done.
Point
・ Be sure to use a clean cloth.
・ It is recommended to keep the salt concentration at 20% and the temperature around 15 ℃ for salt water.
・ Use yogurt that does not contain sugar.
・ A thick paper towel may be used instead of the cloth.
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