浅漬け（キャベツの浅漬け）｜エプロンさんのレシピ書き起こし
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Basque cheesecake｜Otel de Mikuni's recipe transcription
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Ingredients
- Cream cheese : 200g
- 甜菜糖 : 80g
- 小麦粉 : 大さじ1
- 卵 : 1個
- 生クリーム : 100cc
Time required
60minutes
Procedure
-
1)
Make dough
00:59
Put cream cheese in a bowl and knead with a whisk.
Add flour and mix.
Insert the egg and mix.
Add sugar beet and mix.
Add fresh cream and mix. -
2)
Put the dough in a mold
02:55
Place a parchment paper on the mold.
Mix 1 with a rubber spatula and put it in a mold. -
3)
Bake the dough
04:13
Bake 2 in the oven at 230 degrees for 35 minutes.
Remove the heat and cool in the refrigerator overnight. -
4)
仕上げる
05:29
3の生地を型とクッキングシートから取り外す。
お湯(分量外)につけて温めたナイフでお好みのサイズに切る。
Point
・ In step 1, when adding flour, do not add it all at once.
・ In step 1, make sure that the shell does not enter when inserting the egg.
・ Preheat the oven to 230 degrees in advance.
-The mold is an 880 ml terrine mold.
・ Suitable for red wine and brandy.
・ The time required to cool in the refrigerator overnight is not included in the required time.
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