ホッとケーキさん。 Time required : 25minutes
Chocolate banana roll crepe | Easy recipe at home related to culinary researcher / Transcript of recipe by Yukari's Kitchenお気に入りに追加
- (A) Egg : 1 piece
- (A)グラニュー糖 : 30g
- (B)薄力粉 : 50g
- (B)ココアパウダー : 10g
- 無塩バター : 15g
- 牛乳 : 130ml
- サラダ油 : 適量
- チョコレート : 50g
- 生クリーム : 200ml
- バナナ : 1本
Prepare for unsalted butter
Put unsalted butter in a container and heat in a microwave at 600W for 30 seconds.
Put (A) in a bowl.
Add the heat-removed 1 and mix.
Add milk and mix.
Sift (B) and mix to prevent lumps.
Strain with a tea strainer and put in a bowl.
Cover with plastic wrap and let it rest in the refrigerator for 1 hour.
Bake the dough
Add salad oil to the omelet with kitchen paper.
Heat on medium heat for 30 seconds.
Reduce the heat to low and spread 1 with 1 ladle and 1/2 over.
When the dough on the surface does not move, place it on the stove and set the heat to medium.
Bake for 20 to 30 seconds.
Turn off the heat and peel off with a rubber spatula.
Put a rubber spatula in the gap between the dough and the omelet and turn it over.
Bake on heat for about 15 seconds.
Turn off the heat and transfer to a plate or vat.
Bake the rest in the same way.
Cover with plastic wrap to cool the dough.
Finely chop the chocolate.
Put in a bowl.
Put hot water around 60 degrees (outside the amount) in another bowl.
Add a bowl of chocolate and mix to dissolve.
Put one 3 on it.
Apply 5 thinly on the dough and leave a gap of 1 cm at the end of winding.
Place 6 in front and wind it.
Place one piece of dough from 3 again.
Similarly, apply 5 thinly on the dough.
Place the banana-wrapped dough with the end of the roll facing down.
Repeat until 3 is gone.
Remove 8 wraps.
Cut off the edges and cut to the desired width.
Serve on a plate.
Sprinkle cocoa powder (not included).
・ Use unsalted butter because salted butter produces saltiness.
・ In the video, the L size is used for the egg, but the M size may be used.
・ If the unsalted butter does not melt during step 1, add heating time of 10 seconds each to melt it.
・ During step 2, the dough can be strained to remove the lumps of cake flour.
・ During step 2, resting in the refrigerator for 1 hour will improve the finish of the dough and prevent it from tearing.
・ The time required to rest the dough in the refrigerator in step 2 and the time to cool in the refrigerator in step 8 are not included in the required time.
・ The video uses a 14 cm x 18 cm omelet.
・ As a guide, bake 6 pieces of dough in step 3. The number of finished products varies depending on the thickness of the dough and the size of the omelet.
・ Chocolate is easily burnt when melted in a microwave oven, so melt it in a water bath.
・ By finishing the cream hard, it can be rolled into a round shape in step 7, and it does not lose its shape when cut.
・ Chocolate cream is about 1/3 of the amount, but you can eat it by dipping it in something, or freeze it to make ice cream.
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