【キッシュ・ロレーヌ】【Quiche Lorraine】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/ThXJCpWxQdQ&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¯ãã»ãããèã»ãã¼ã³ã³ã»çãããä½¿ã£ãããªã¼ã½ããã¯ã¹ãªããã·ã¥ããç´¹ä»ãã¾ãã &NewLine;å·æãã¹ãã¤ã¹ãã¢ã¬ã³ã¸ããã¨è²ããªå³ãæ¥½ããã¾ãï¼&NewLine;é³å£°è§£èª¬ä»ããã¼ã¸ã§ã³ã¯ãã¡ããããè¦§ãã ãã↓ &NewLine;<amp-youtube layout="responsive" width="500" height="281" data-videoid="CZE4v37q8kk" title="ð§è§£èª¬ä»ãããã·ã¥ã»ãã¬ã¼ãããQuiche Lorraineãã®ä½ãæ¹/ããã£ã·ã¨ãæãããèåä½ãï¼"><a placeholder href="https&colon;//youtu&period;be/CZE4v37q8kk"><img src="https&colon;//i&period;ytimg&period;com/vi/CZE4v37q8kk/hqdefault&period;jpg" layout="fill" object-fit="cover" alt="ð§è§£èª¬ä»ãããã·ã¥ã»ãã¬ã¼ãããQuiche Lorraineãã®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;Bottom diameter 18 cm x height 4&period;5 cm for 1 tart tin &NewLine;â Brisé dough &NewLine;70g unsalted butter &NewLine;75g cake flour &NewLine;75g bread flour &NewLine;30g whole egg &NewLine;20g of water &NewLine;1&period;5g salt &NewLine;Strong flour&NewLine;â Apareil &NewLine;2 whole eggs &NewLine;35&percnt; whipped cream, 200ml (1 pack) &NewLine;Salt and pepper to taste &NewLine;Bacon 60g &NewLine;1 onion &NewLine;2 bunches of spinach &NewLine;Mixed cheese, to taste &NewLine;Parmesan cheese to taste&NewLine;Prep &NewLine;ã»Cut the butter in the brisee dough into dice and chill it&period; &NewLine;ã»Combine the eggs, water and salt and chill them&period; &NewLine;ã»Prepare paper to be placed between the dough and the weight&period;&NewLine;How to make it&period; &NewLine;(1) Make the base of the quiche&period; In a bowl, combine the flour, flour and butter&period; &NewLine;(2)When the butter is fine, rub it together with your hands&period; &NewLine;If your hands are warm, the butter will melt, so be careful&period; &NewLine;(3)Make an indentation in the center and add the cooled water&period; &NewLine;(4)When the dough looks like a big soft dough, press it to the bottom of the bowl&period; Press down on the bottom of the bowl to form a large batter&period; &NewLine;(5) Remove from the bowl onto a piece of plastic wrap, spread it out with the palm of your hand, wrap it up and let it rest for 30 minutes in the refrigerator&period; &NewLine;(6)Roll out the dough on the floured table&period; (5) Roll out the dough on the floured table&period; &NewLine;(7) Place the dough in the mold, creasing it first&period; Cut off any excess dough with a rolling pin&period; &NewLine;(8)Bake in the oven at 180°C for 20 minutes&period; &NewLine;Remove the weight and bake for another 20 minutes, until browned&period; &NewLine;(9) Measure out the excess egg and spread it on the baked base&period; Seal the holes in the pique to prevent the apareil from leaking&period; Preheat the oven for about 3 minutes to allow the eggs to cook and cool&period; &NewLine;(10) Cut the ingredients and sauté them in the extra butter and season with salt and pepper&period; Cool in the bathtub&period; &NewLine;(11) Make the apareil&period; Crack the eggs in a bowl, add the cream and mix well&period; Season lightly with salt and pepper&period; &NewLine;(12)Place the ingredients on the base of the quiche and pour the aparei&period; Bake at 180°C for 40 minutes&period;&NewLine;&starf;For a low tart tin (18 cm x 2&period;5 cm) &NewLine;ã»Brisé dough ×0&period;7 &NewLine;ã»aparei×0&period;6 &NewLine;Ingredients×Half &NewLine;ãææããåºç´å¾18ï½ï½×é«ã4&period;5cmã¿ã«ãå1å°å &NewLine;â ããªã¼çå° &NewLine;ç¡å¡©ãã¿ã¼ã70ï½ &NewLine;èåç²ã75ï½ &NewLine;å¼·åç²ã75ï½ &NewLine;å¨åµã30ï½ &NewLine;æ°´ã20ï½ &NewLine;å¡©ã1&period;5ï½ &NewLine;æã¡ç²ï¼å¼·åç²ï¼&NewLine;â ã¢ãã¬ã¤ã¦ &NewLine;å¨åµã2å &NewLine;çã¯ãªã¼ã 35ï¼ã200mlï¼1ããã¯ï¼ &NewLine;å¡©ã»è¡æ¤ãé©é &NewLine;ãã¼ã³ã³ã60ï½ &NewLine;çããã1å &NewLine;ã»ãããèã2æ &NewLine;ããã¯ã¹ãã¼ãºãé©é &NewLine;ãã«ã¡ã¶ã³ãã¼ãºãé©é&NewLine;ãä¸æºåã &NewLine;ã»ããªã¼çå°ã®ãã¿ã¼ã¯ãã¤ã¹ç¶ã«ã«ãããã¦å·ããã¦ãã &NewLine;ã»åµã¨æ°´ãå¡©ã¯åããã¦å·ããã¦ãã &NewLine;ã»çå°ã¨éç³ã®éã«æ·ãç´ãç¨æãã¦ãã&NewLine;ãä½ãæ¹ã &NewLine;â ããã·ã¥ã®åå°ãä½ãããã¦ã«ã«èåç²ã¨å¼·åç²ããã¿ã¼ãå¥ãã¦ã«ã¼ãã§åãè¾¼ãããã«ç²ã¨åããã¦ããã &NewLine;â¡ãã¿ã¼ãããç¨åº¦ç´°ãããªã£ã¦ããããæã§ããåãããããã«ãªãã¾ãã¦ããã &NewLine;â»æãæ¸©ããã¨ãã¿ã¼ãæº¶ããã®ã§æ³¨æãã¦ãã ãã &NewLine;â¢å¨ä½ãç²ãã¼ãºã®ãããªç¶æã«ãªã£ã¦ããããä¸å¿ã«ãã¼ã¿ãä½ããå·ããã¦ãããæ°´åãå ããã &NewLine;â£ã«ã¼ãã§åãããã«ãããã¦ãããå¤§ããªãã¼ãç¶ã«ãªã£ãããã¦ã«ã®åºã«æ¼ãä»ããããã«ã¾ã¨ãã¦ãããæå¾ã¯æã§ãã¹ã¦ã®ç²ãå¥ãè¾¼ã¿ã¾ã¨ããã &NewLine;â¤ã©ããã®ä¸ã«åãåºããæã®ã²ãã§æ¼ãåºããåãã§å·èµåº«ã§30åä¼ã¾ããã &NewLine;â¥æã¡ç²ãããå°ã®ä¸ã§çå°ãã®ãã¦ãããåã®å´é¢ããå¤§ããä¼¸ã°ãããæ¹ã«æ·ãè¾¼ãã &NewLine;â¦ã¾ãã¯ã·ã¯ãå¯ããªããåã®ä¸ã«åãããç¶ãã¦åºã®è§ã¨å´é¢ã«ãã£ããæ·ãè¾¼ã¿ãä½åãªçå°ã¯ããæ£ãä½¿ã£ã¦ã«ãããã¦ããã &NewLine;â§å·ååº«ã§10åå·ããããã©ã¼ã¯ã§ããã«ãã±ãããã180âã®ãªã¼ãã³ã§20åãç¼æãã &NewLine;éç³ãå¤ãã¦æ´ã«20åãç¼è²ãã¤ãã¾ã§ç¼æããã &NewLine;â¨è¨éãã¦ä½ã£ãåµãç¼ãä¸ãã£ãåå°ã«å¡ãããã±ã®ç©´ãå¡ãã¢ãã¬ã¤ã¦ãæ¼ããªãããã«ãã¦ããããªã¼ãã³ã®ä½ç±ã§ç´3åãåµãç¼ãåºãã¦å·ã¾ãã¦ããã &NewLine;â©å·æãã«ããããåéå¤ã®ãã¿ã¼ã§ã½ãã¼ãã¦å¡©ã³ã·ã§ã¦ã§å³ä»ãããããããã«ããã¦å·ã¾ãã¦ããã &NewLine;âªã¢ãã¬ã¤ã¦ãä½ãããã¦ã«ã«åµãå²ãã»ãããçã¯ãªã¼ã ãå ãããæ··ãããå¡©ã³ã·ã§ã¦ã§è»½ãå³ä»ãããã &NewLine;â«ããã·ã¥ã®åå°ã«å·æãæ·ãè©°ããã¢ãã¬ã¤ã¦ãæµããè¡¨é¢ã«ãã¼ãºæ¯ããã180âã§ç´40åç¼æããã&NewLine;&starf;é«ããä½ãã¿ã«ãåã®å ´åï¼18cm×2&period;5cmç¨åº¦ã®åï¼ &NewLine;ã»ããªã¼çå°&srarr;0&period;7å &NewLine;ã»ã¢ãã¬ã¤ã¦&srarr;0&period;6å &NewLine;ã»å·æ&srarr;åéããããç®å®ã«ãã¦ã¿ã¦ãã ãã&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;ããã·ã¥ &NewLine;&num;ããã·ã¥ã»ãã¬ã¼ã &NewLine;&num;ãèåä½ã &NewLine;&num;ããã®ã¬ã·ã &NewLine;&num;ããã£ã·ã¨&NewLine;&NewLine;