サクっふわ！【ビスケット】【biscuit】の作り方/パティシエが教えるお菓子作り！

harapeko

5年前

<div class="video"><iframe width="480" height="270" src="https&colon;//www&period;youtube&period;com/embed/BXr5cxO97ik&quest;feature=oembed" frameborder="0" allow="accelerometer&semi; autoplay&semi; encrypted-media&semi; gyroscope&semi; picture-in-picture" allowfullscreen></iframe></div>&NewLine;ãªã³ã©ã¤ã³ã¹ã¤ã¼ãã¹ã¯ã¼ã«Saki&period;+ä¸å¶å²çµµã§ãã&NewLine;ä»åã¯ãã§ã³ã¬ã¼ããä½¿ã£ããã£ã¨ãã¿ã¤ãã®ããã¬ã¼ãããç´¹ä»ãã¾ãã &NewLine;ãã®åç»ã«ã¯é³å£°è§£èª¬ãå¥ã£ã¦ãã¾ãã&NewLine;é³å£°è§£èª¬ä»ããã¼ã¸ã§ã³ã¯ãã¡ããããè¦§ãã ãã↓ &NewLine;<amp-youtube layout="responsive" width="500" height="281" data-videoid="B3ucBvYmLQU" title="ð§è§£èª¬ä»ãµã¯ã£ãµãï¼ããã¹ã±ããããbiscuitãã®ä½ãæ¹/ããã£ã·ã¨ãæãããèåä½ãï¼"><a placeholder href="https&colon;//youtu&period;be/B3ucBvYmLQU"><img src="https&colon;//i&period;ytimg&period;com/vi/B3ucBvYmLQU/hqdefault&period;jpg" layout="fill" object-fit="cover" alt="ð§è§£èª¬ä»ãµã¯ã£ãµãï¼ããã¹ã±ããããbiscuitãã®ä½ãæ¹/ããã£ã·ã¨ãæãããèåä½ãï¼"></a></amp-youtube>&NewLine;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast; &NewLine;ãªã³ã©ã¤ã³ã§ãèåæå®¤ããã£ã¦ãã¾ãï¼&NewLine;å¬å¼HPããhttp&colon;//saki-plus&period;com/ &NewLine;ã¡ã«ãã¬ã http&colon;//saki-plus&period;com/maillesson/ &NewLine;Instagramãhttps&colon;//www&period;instagram&period;com/saki&period;plus/&quest;hl=ja &NewLine;FaceBook http&colon;//www&period;facebook&period;com/sakie&period;nakajima&period;ss &NewLine;ãã®ä»ãã¢ããã¤ã¶ã¼ã»ã¬ã·ãéçºçãè¡ã£ã¦ãã¾ãã&NewLine;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&NewLine;For 9 6cm diameter rounding dies &NewLine;70g unsalted butter &NewLine;100g cake flour &NewLine;100g bread flour &NewLine;10 g baking powder &NewLine;2g salt &NewLine;20g sugar &NewLine;80g of milk (the text in the video incorrectly says 70g)&NewLine;[Prep] &NewLine;Chill butter and milk in the refrigerator until just before adding&period; &NewLine;Preheat the oven to 200°C before unmolding the dough&period;&NewLine;Method&period; &NewLine;(1) Cut the butter into 1cm cubes and chill in the refrigerator&period; &NewLine;(2) Combine the flour, strong flour, baking powder, salt and sugar in a bowl and mix with a whipper&period; You don&&num;8217&semi;t need to shake the flour&period; &NewLine;(3) Add the cooled butter and mash it with your fingers&period; &NewLine;(4)When the dough becomes soft and fluffy, rub it together with your palms to make it even finer&period; &NewLine;(5)Make a hollow in the center of the dough and fill it with cold milk&period; &NewLine;(6)Fold the dough with a rolling pin and fold it into three&period; Repeat 5 times&period; Fold the dough with a rolling pin and repeat 5 times&period; &NewLine;â»If the dough sticks together, dust with flour&period; &NewLine;â»If the butter melts or becomes hard to stretch, fold it in the refrigerator to rest&period; &NewLine;(7)Wrap the dough in plastic wrap and rest for 30 minutes in the refrigerator&period; &NewLine;(8)Roll out the dough to 1&period;5 cm in thickness and pull out the mold&period; &NewLine;The second layer of the dough is in pieces, so it will not float&period; &NewLine;(9) Place on a baking sheet and bake in a 200°C oven for about 20 minutes&period;&NewLine;Serve warm with maple syrup on top&excl; &NewLine;The next day or later, warm them up in a toaster before serving&period;&NewLine;ãææãç´å¾6cmä¸¸æãå9åå &NewLine;ç¡å¡©ãã¿ã¼ã70ï½ &NewLine;èåç²ã100ï½ &NewLine;å¼·åç²ã100ï½ &NewLine;ãã¼ãã³ã°ãã¦ãã¼ã10ï½ &NewLine;å¡©ã2ï½ &NewLine;ã°ã©ãã¥ã¼ç³ã20ï½ &NewLine;çä¹³ã80ï½ï¼åç»ã®ããã¹ãã§ã¯70ï½ã¨ééã£ãè¡¨è¨ã«ãªã£ã¦ãã¾ãï¼&NewLine;ãä¸æºåã &NewLine;ã»ãã¿ã¼ã¨çä¹³ã¯å ããç´åã¾ã§å·èµåº«ã§å·ããã¦ãã &NewLine;ã»çå°ã®åæããããåã«ãªã¼ãã³ã200âã«äºç±ããã&NewLine;ãä½ãæ¹ã &NewLine;â ãã¿ã¼ã¯1cmã®è§åãã«ãã¦å·èµåº«ã§å·ããã¦ããã &NewLine;â¡èåç²ãå¼·åç²ããã¼ãã³ã°ãã¦ãã¼ãå¡©ãã°ã©ãã¥ã¼ç³ããã¦ã«ã«å¥ãããã¤ããã¼ã§æ··ãããâ»ç²ã¯æ¯ãããªãã¦ãå¤§ä¸å¤«ã§ã &NewLine;â¢å·ããããã¿ã¼ãå ãã¦æã§æ½°ããªããç²ã¨ãªãã¾ãã¦ããã &NewLine;â£ãã¼ãç¶ã«ãªã£ã¦ãããæã®ã²ãã§ããåããã¦æ´ã«ç´°ããªãã¼ãç¶ã«ãã¦ããã &NewLine;â¤ä¸å¿ã«ãã¼ã¿ãä½ããå·ããçä¹³ããããããç·´ããªãããã«æåã§çå°ãã¾ã¨ãã¦ããã &NewLine;â¥ããç¨åº¦ã¾ã¨ã¾ã£ããçå°ãããæ£ã§ä¼¸ã°ãã3ã¤æãã«ãããããã5åç¹°ãè¿ãããã®é½åº¦90åº¦åããå¤ãã¦ä¼¸ã°ãã &NewLine;â»çå°ããã£ã¤ãããã§ããã°æã¡ç²ããã¦ãã ãã &NewLine;â»ãã¿ã¼ãæº¶ãããä¼¸ã°ãã«ãããªã£ã¦ããããå·èµåº«ã§ä¼ã¾ããªããæã£ã¦ããã¾ã &NewLine;â¦ã©ããã«åã¿ãå·èµåº«ã§30åä¼ã¾ããã &NewLine;â§1&period;5cmã®åãã«ä¼¸ã°ããåãæãã2çªçå°ã¯ã¾ã¨ãã¦ä¼¸ã°ãã¦æãã &NewLine;â»2çªçå°ã¯å±¤ããã©ãã©ã«ãªã£ã¦ããã®ã§ããããã«æµ®ãã¾ãã &NewLine;â¨å¤©æ¿ã«ä¸¦ã¹ã200âã®ãªã¼ãã³ã§ç´20åç¼æããã&NewLine;æ¸©ãããã¡ã«ã¡ã¼ãã«ã·ããããããã¦é£ã¹ãã¨ããããã§ãï¼ &NewLine;ç¿æ¥ä»¥éã¯ãã¼ã¹ã¿ã¼ã§æ¸©ãã¦ãããå¬ãä¸ãããã ããã&NewLine;ãä»åä½¿ç¨ããéå·ã¯ãã¡ã↓ã &NewLine;â cotta(ã³ãã¿) cotta ã·ã«ãããï¼240×360ï¼ 87674 &NewLine;https&colon;//amzn&period;to/3kTbwfo&NewLine;â GWHOLE ã¯ããã¼å ä¸¸å æãå ã±ã¼ãå éåã»ããã¹ãã³ã¬ã¹ä¸¸ãå12ã»ãã &NewLine;https&colon;//amzn&period;to/30TUNAm&NewLine;â ä¸å¶å²çµµãããã£ã¼ã«&NewLine;è£½èè¡çå¸« &NewLine;èåè£½é æè½å£«1ç´ &NewLine;é«æ ¡åæ¥å¾ãããã£ã¹ãªã¼ã§11å¹´ä¿®è¡ã &NewLine;ç¬å¦ã§è£½èè¡çå¸«ãåå¾ã &NewLine;ãããããã£ã·ã¨ã®ç»ç«éãã¸ã£ãã³ã±ã¼ãã·ã§ã¼ã§4åº¦å¥è³ã &NewLine;ãã®ä»å¥è³çµé¨å¤æ°ã &NewLine;ãã®å¾ãè£½èå¦æ ¡æå¡ã¸è»¢è·ã &NewLine;ãèåãä½ãä»äºããæããä»äºã¨ããæ°ããªãã£ã¬ã³ã¸ãããã &NewLine;4å¹´éãè£½èå®ç¿ã¯ãã¡ããè£½èçè«ãªã©ãåº§å¦ææ¥ãåãæã¤ã &NewLine;ãæãããä»äºã«ãããããæããç¾å ´ã§å¹ã£ãæè¡ã¨å°éå¦æ ¡ã§ç£¨ããæããã¹ãã«ãçãã &NewLine;å¨å½ã©ãããã§ãåè¬ã§ããããªã³ã©ã¤ã³ã¹ã¤ã¼ãã¹ã¯ã¼ã«ã®ç«ã¡ä¸ããæ±ºæããã&NewLine;2019å¹´12æãªã³ã©ã¤ã³ã¹ã¤ã¼ãã¹ã¯ã¼ã«Saki&period;+ãéè¬ã&NewLine;&num;ãã¹ã±ãã &NewLine;&num;ã¹ã³ã¼ã³ &NewLine;&num;ãèåä½ã &NewLine;&num;ããã£ã·ã¨&NewLine;&NewLine;