唐揚げ（鶏もも肉のにんにく生姜唐揚げ）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 40minutes
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Blueberry butter cake | Transcript of cook kafemaru's recipe
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Ingredients
- Unsalted butter : 100g
- Granulated sugar : 40g
- 卵黄 : 2個(40g)
- 卵白 : 2個(60g)
- きび砂糖 : 40g
- (A)薄力粉 : 100g
- (A)アーモンドプードル : 20g
- (A)ベーキングパウダー : 3g
- 冷凍ブルーベリー : 80g
- (B)薄力粉 : 3g
Time required
100minutes
Procedure
-
1)
Preparation of flour and egg yolk dough
00:08
Sift (A) and set it aside. Put unsalted butter in a bowl and mix with a spatula, add granulated sugar and mix until whitish. Add egg yolk in 4 to 5 portions and mix to emulsify.
-
2)
Make meringue
01:42
Put egg whites in a bowl and mix to make meringue. Add millet sugar in 3 portions and mix further.
-
3)
Make dough
02:40
Add 1 flour, 1 egg yolk dough, and 2 meringue alternately and mix.
-
4)
型に入れる
04:36
冷凍ブルーベリーに(B)をまぶす。型に生地を入れて間にブルーベリーを入れる。
-
5)
焼いて寝かせる
05:30
170度に予熱したオーブンで50分焼く。焼き上がったら、触れるくらいまで20分ほど冷まし、その後ビニール袋に入れ室温で一晩寝かせたら完成。
Point
・ Bring egg yolk and butter to room temperature.
・ Put a cooking sheet on the mold.
・ Preheat the oven to 170 ℃.
・ In step 3, mix the egg yolk dough with meringue and the shaken flour alternately. Egg yolk dough → meringue (1/3) → flour (1/2) → meringue (1/3) → flour (1/2) → meringue (1/3) When gloss comes out, mixing is complete.
・ If the dough is dented in the center in 4, it will be easier for the fire to enter evenly.
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