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基本のベシャメルの作り方も!『クロックムッシュ』|オテル・ドゥ・ミクニさんのレシピ書き起こし

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材料

  • (A) 食パン(6枚切り) : 2枚
  • (B) 食パン(6枚切り) : 2枚
  • ハム : 4枚
  • スライスチーズ : 4枚
  • egg : 1 piece
  • (A) 無塩バター : 15g
  • (B) 無塩バター : 50g
  • (A) 牛乳 : 150cc
  • (B) 牛乳 : 150cc
  • 塩胡椒 : 適量
  • ナツメグ : 適量

所要時間

30分

手順

  1. 1) Make an apareil 04:11

    Melt the eggs, add milk and mix.
    Add salt and pepper and nutmeg and mix.

  2. 2) Heat the milk 05:10

    Heat a small pot, add the milk from (B) and heat.

  3. 3) Make bechamel sauce 05:42

    Remove 2 from the heat and melt the unsalted butter of (B) in another pan.
    Add flour, remove from heat and mix.
    Add warm milk little by little and mix each time.
    Heat over medium heat while mixing until thickened.

  4. 4) 成形する 09:53

    (A)の食パンの片面に、ベシャメルソースを塗る。
    ハム、スライスチーズを2枚ずつのせ、更にソースを塗る。
    (B)の食パンを重ね、アパレイユに両面を30分程浸す。

  5. 5) 仕上げる 14:26

    フライパンに(B)の無塩バターを中火で溶かし、4を入れる。
    バターをかけながら、両面に焼き色がつくまで焼いたら完成。

Point

・ It is recommended that the bread be dried.
・ Milk should be heated to the level of human skin.
・ When making bechamel sauce, be sure to use warm milk.
・ Apareil should be spread on a bat.

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