【タルトタタン】【tarte tatin】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/j8llxEyVL7A&quest;feature=oembed" frameborder="0" allow="accelerometer&semi; autoplay&semi; clipboard-write&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¯ããããããã£ã·ãä½¿ã£ãã¿ã«ãã¿ã¿ã³ããç´¹ä»ãã¾ãã &NewLine;ãã¤çå°ãä½ã£ã¦ãã¾ãããå·åã®ãã¤ã·ã¼ãã§ããä½ãããã ãã¾ãã&NewLine;é³å£°è§£èª¬ä»ããã¼ã¸ã§ã³ã¯ãã¡ããããè¦§ãã ãã↓ &NewLine;<amp-youtube layout="responsive" width="500" height="281" data-videoid="EdzOnEivbb8" title="ð§è§£èª¬ä»ãã¿ã«ãã¿ã¿ã³ããtarte tatinãã®ä½ãæ¹/ããã£ã·ã¨ãæãããèåä½ãï¼"><a placeholder href="https&colon;//youtu&period;be/EdzOnEivbb8"><img src="https&colon;//i&period;ytimg&period;com/vi/EdzOnEivbb8/hqdefault&period;jpg" layout="fill" object-fit="cover" alt="ð§è§£èª¬ä»ãã¿ã«ãã¿ã¿ã³ããtarte tatinãã®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;(Materials) 15cm for 1 round mold &NewLine;â Pie Dough &NewLine;50g unsalted butter &NewLine;30g cake flour &NewLine;30g bread flour &NewLine;20g of water &NewLine;1&period;5g salt &NewLine;bread flour&NewLine;â Apples &NewLine;3 large apples &NewLine;100g of granulated sugar &NewLine;20g unsalted butter &NewLine;20g granulated sugar &NewLine;1/2 vanilla bean (or paste)&NewLine;Prep &NewLine;ã»Cut the butter in the pie crust into dice and chill it&period; &NewLine;ã»Combine the water and salt in the pie crust and chill it&period; &NewLine;ã»Halve the vanilla and remove the seeds&period;&NewLine;How to make it&period; &NewLine;1) Make the pie crust&period; Put the cake flour, bread flour, and butter in a food processor and spin until the mixture resembles cheese powder&period; &NewLine;(2)Add the chilled salted water and mix until the dough comes together&period; &NewLine;(3)Cover the dough with plastic wrap and leave it to rest for 1 hour in the refrigerator&period; &NewLine;(4)Peel the apple, remove the core and cut it into 1/8th of an apple&period; &NewLine;(5)Melt half of the granulated sugar evenly in a frying pan over medium heat&period; &NewLine;(5) Heat up the frying pan over medium heat and melt half of the granulated sugar&period; &NewLine;(6) When the sugar has dissolved, add the rest of the granulated sugar and melt it in the same way&period; &NewLine;(7) When the melted sugar turns brown and starts to bubble and boil, turn off the heat and stop burning with butter&period; Mix thoroughly&period; &NewLine;(8) Add the apples again over medium heat and stir in the caramel&period; The temperature difference will harden the caramel once, but it will gradually melt&period; Then add the 20g glass and the vanilla&period; &NewLine;(9) Then cook until the apples are soft&period; When the water begins to thicken, take it off the heat&period; &NewLine;(10)Spread the apples in a deco shape&period; Remove the vanilla pods and add the caramel sauce to even the surface&period; &NewLine;(11)Cover with foil and bake for 15 minutes at 180°C, then remove the foil and bake for +25 minutes&period; &NewLine;(12) Press the surface firmly with a rubber spatula, remove the heat and refrigerate for half a day&period; &NewLine;â¬Fold the pie dough&period; Fold the pie dough into three parts, then turn 90 degrees and fold again&period; Repeat 3 times&period; Let the dough rest for 30 minutes in the refrigerator&period; &NewLine;(14)Roll out the dough and picket the dough with a fork&period; Bake at 180â for 30 minutes&period; &NewLine;(15)Put the pie on it and turn it over&period; If the apple doesn&&num;8217&semi;t come off, shake it up and down a little&period;&NewLine;ãææããç´å¾15ï½ï½ãã³å1å°å &NewLine;â ç·´ãã¤çå° &NewLine;ç¡å¡©ãã¿ã¼ã50ï½ &NewLine;èåç²ã30ï½ &NewLine;å¼·åç²ã30ï½ &NewLine;æ°´ã20ï½ &NewLine;å¡©ã1&period;5ï½ &NewLine;æã¡ç²ï¼å¼·åç²ï¼&NewLine;â ãããç® &NewLine;ãããã3åï¼å¤§ãããã®ï¼ &NewLine;ã°ã©ãã¥ã¼ç³ã100ï½ &NewLine;ç¡å¡©ãã¿ã¼ã20ï½ &NewLine;ã°ã©ãã¥ã¼ç³ã20ï½ &NewLine;ããã©ãã¼ã³ãºã1/2æ¬ï¼ãã¼ã¹ãã§ãå¯ï¼&NewLine;ãä¸æºåã &NewLine;ã»ãã¤çå°ã®ãã¿ã¼ã¯ãã¤ã¹ç¶ã«ã«ãããã¦å·ããã¦ãã &NewLine;ã»ãã¤çå°ã®æ°´ã¨å¡©ã¯åããã¦å·ããã¦ãã &NewLine;ã»ããã©ã¯åå²ã«ããç¨®ãåãåºãã¦ãã&NewLine;ãä½ãæ¹ã &NewLine;â ãã¤çå°ãä½ãããã¼ãããã»ããµã¼ã«èåç²ãå¼·åç²ããã¿ã¼ãå¥ããç²ãã¼ãºã®ãããªç¶æã«ãªãã¾ã§åãã &NewLine;â¡å·ããã¦ãããå¡©æ°´ãå ããçå°ãã¾ã¨ã¾ãã¾ã§åãã &NewLine;â¢ã©ããã«åã¿åè§ãå¹³ãã«åºããå·èµåº«ã§1æéä¼ã¾ããã &NewLine;â£ãããã®ç®ãå¥ããè¯ãã¨ã£ã¦1/8ãµã¤ãºã«ã«ããããã &NewLine;â¤ãã©ã¤ãã³ãä¸ç«ã§æ¸©ããã°ã©ãã¥ã¼ç³ã®åéãã¾ãã¹ããªãåºãã¦æº¶ããã¦ããã &NewLine;â»ããã§ã¯ãã©ãªã©ã§ã¯çµ¶å¯¾è§¦ããããã©ã¤ãã³ãåãã¦ãã£ããæº¶ããã¦ããã &NewLine;â¥ç ç³ãæº¶ãããæ®ãã®ã°ã©ãã¥ã¼ç³ãå ãã¦åãããã«æº¶ããã¦ããã &NewLine;â¦æº¶ããç ç³ãè¶è²ãè²ã¥ããæ³¡ãåºã¦ç®ãã¦ãããç«ãæ¢ãããã¿ã¼ã§ç¦ãããæ¢ããããã£ããæ··ããã &NewLine;â§åã³ä¸ç«ã«ããããããå ãã¦ã«ã©ã¡ã«ãçµ¡ã¾ãã¦ãããæ¸©åº¦å·®ã§ä¸åº¦ã«ã©ã¡ã«ãåºã¾ãããæ¬¡ç¬¬ã«æº¶ãã¦ãããããã§ã°ã©ã¹20ï½ã¨ããã©ãå ããã &NewLine;â¨ããããããããæããããªãã¾ã§ç®ã¦ãããæ°´åã«ã¨ãã¿ãåºã¦ãããç«ããä¸ããã &NewLine;â©ãã³åã«ããããæ·ãè©°ãã¦ãããããã©ã®ããã¯åãé¤ããã«ã©ã¡ã«ã½ã¼ã¹ãå¥ãè¡¨é¢ãåãã &NewLine;âªã¢ã«ãããã¶ãã¦180â15åç¼æ&srarr;ã¢ã«ããå¥ããã¦+25åç¼æã &NewLine;â«ã´ã ãã©ã§è¡¨é¢ããã£ããæ¼ããç²ç±ãåãããå·èµåº«ã§åæ¥å·ããã &NewLine;â¬ãã¤çå°ãæã£ã¦ãããæç²ãããå°ã®ä¸ã§ä¼¸ã°ããä¸ã¤æãã«ããã90åº¦åããå¤ãã¾ãä¸ã¤æããããããããè¨3åãããå·èµåº«ã§30åä¼ã¾ããã &NewLine;âçå°ãä¼¸ã°ãããã©ã¼ã¯ãªã©ã§ãã±ãããããã³åããå¤§ããæãã180â30åç¼æã &NewLine;â®ãã³åãã²ã§è»½ãæ¸©ãããã¤ãä¹ãããã®ä¸ã«ç¿ãã®ãã¦ã²ã£ããè¿ããããããè½ã¡ã¦ããªãã¨ãã¯ä¸ä¸ã«å°ãæ¯ãã¨å¤ããããã&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;ã¿ã«ãã¿ã¿ã³ &NewLine;&num;ãããã®ãèå &NewLine;&num;ãèåä½ã &NewLine;&num;ããã®ã¬ã·ã &NewLine;&num;ããã£ã·ã¨&NewLine;&NewLine;