ケーキ（カップアイスクリームとホットケーキミックスのレモンパウンドケーキ）｜syun cookingさんのレシピ書き起こし
syun cooking Time required : 60minutes
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Croque cake｜Otel de Mikuni's recipe transcription
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Ingredients
- クロワッサン : 2個
- バナナ : 2本
- チョコレート : 50g
- egg : 2 pieces
- 甜菜糖 : 40g
- 牛乳 : 150cc
- アーモンドパウダー : 大さじ3
Time required
50minutes
Procedure
-
1)
Make egg juice
01:28
Mix eggs and sugar beet, add milk and mix.
-
2)
Sandwich the ingredients
02:18
Make a cut in the croissant and cut the banana.
Place bananas and crushed chocolate in the cuts. -
3)
Finish
10:12
Cut 2 in half, spread in a mold, and add egg juice.
Sprinkle with almond powder and place on the top plate.
Bake in an oven at 180 ° C for 35 minutes to complete.
Point
・ Preheat the oven to 180 ℃ in advance.
・ The recommended mold is the 880 ml terrine mold.
・ Put a cooking sheet on the mold in advance.
・ Johakuto may be used instead of sugar beet.
・ If you like, it is recommended to add almond slices and nuts.
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