濃厚【蒸しショコラ】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/LAPby9mOKZo&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;åºæ¥ãã¦ãç¾å³ãããæ¿åãªè³ªæã®è¸ãã·ã§ã³ã©ããç´¹ä»ãã¾ãã &NewLine;ä»åã¯ã¢ã¦ããã¢ã·ã¼ã³ã§ãç°¡åã«ä½ããããã«ããã£ã³ãã®ã¢ãä½¿ãå·¥ç¨ãç°¡ç´ åãã¦ãã¾ãã &NewLine;ãã¡ãããèªå®ã§ããä½ãããã ãã¾ãï¼&NewLine;ã³ã³ãããä½¿ç¨ãã¦ãã¾ãããã·ã§ã©ã«ãããªã©ã§ãâ&NewLine;ä»åã¯å·¥ç¨ãç°¡åãªã®ã§é³å£°è§£èª¬ã¯ã¤ãã¦ãã¾ããã&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; 3 cocottages &NewLine;60g Chocolate 55&percnt; &NewLine;20g unsalted butter &NewLine;45 g (3 tablespoons) of milk &NewLine;1 whole egg (large) &NewLine;30g granulated sugar &NewLine;15g of corn starch &NewLine;5g of cocoa powder&NewLine;[Prep] &NewLine;ã»Make a hot water fry in a Dutch oven or flan pan &NewLine;ã»Cover the lid with a dishcloth (to prevent water droplets from falling on the candy) &NewLine;ã»The granulated sugar, cornstarch and cocoa powder should be well combined&period;&NewLine;How to make it&period; &NewLine;(1)Put the milk and butter in a pan and bring to a boil&period; &NewLine;(2)Melt the chocolate in the residual heat for 1 minute&period; &NewLine;(3)Mix in the center of the mixture a little at a time&period; The mixture will be separated in the middle, but it will be clean when you keep mixing&period; &NewLine;(4)Crack the eggs into the mixture&period; The mixture will be heavy for a moment, but if you keep mixing it, it will emulsify and become smooth&period; &NewLine;(5) Add the pre-mixed granulated sugar, cornstarch, and cocoa powder all at once&period; &NewLine;(6) Slowly mix from the center and when the mixture is evenly distributed, the dough is done&period; Pour into the cocotte&period; &NewLine;(7) Bring water in a Dutch oven to a boil, turn off the heat, add the cocotte, and adjust the heat to just enough to make the cocotte clatter&period; &NewLine;If you don&&num;8217&semi;t want to make a noise, put a cloth underneath&period; &NewLine;(8) Steam for 20 minutes, shifting the lid slightly so that it does not become completely sealed&period; &NewLine;(If the lid is sealed, the heat will be too strong&period; &NewLine;(9) Stick a bamboo skewer into the dough and if no liquid dough comes with it, it&&num;8217&semi;s done&period; Remove from the boiling water&period; Sprinkle cocoa powder on the surface of the dough, if you like&period; &NewLine;Eat it while it&&num;8217&semi;s warm&period; If the dough has cooled down, put it in the microwave to warm it up a little&period; 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