サクサク！【ヴィエノワサブレ】【Viennois sable】の作り方/パティシエが作るお菓子作り！

harapeko

5年前

<div class="video"><iframe width="480" height="270" src="https&colon;//www&period;youtube&period;com/embed/8m18ebP2YfA&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¯ããµã¯ãµã¯é£æã®ã´ã£ã¨ãã¯ãµãã¬ããç´¹ä»ãã¾ãã &NewLine;å£éã¯çç®ã®ã ã«ãã¨ãããã®ãä½¿ã£ã¦ãã¾ãã &NewLine;æå£éãä½¿ã£ã¦ããã ãã¦ãè¯ãã§ãï¼å°ãåã¿ãåºã¾ãã®ã§ãç¼ãæéã§èª¿æ´ãã¦ãã ããã&NewLine;é³å£°è§£èª¬ä»ããã¼ã¸ã§ã³ã¯ãã¡ããããè¦§ãã ãã↓ &NewLine;https&colon;//youtu&period;be/-8RydqbkgfE&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 about 15 pieces &NewLine; 50g unsalted butter &NewLine; 25g powdered sugar &NewLine; 25g almond Poodle &NewLine;13g egg whites &NewLine;45g cake flour &NewLine;8g cacao powder&NewLine;80g Pate a gracer (white) &NewLine;Alazan large and small&NewLine;Prep &NewLine;ã»Bring butter and egg whites to room temperature &NewLine;ã»Preheat the oven to 170 degrees Celsius before starting to make the dough&period;&NewLine;How to make &NewLine;(1) Use a rubber spatula to make a smooth pomade of butter&period; Be careful not to make it too soft or the dough will runny&period; &NewLine;(2)Add sifted powdered sugar, then add almond puddles&period; &NewLine;(3)Add the egg whites that have come to room temperature at once&period; At first, the mixture will be slippery, but at the end, it will not separate and will be well combined&period; &NewLine;(4)Sift the flour and cocoa together and add them all at once&period; Sift the flour and the cocoa together and sift at once into (3)&period; &NewLine;(5) Place the dough in a piping bag and shake the bag from side to side with a silpat&period; &NewLine;(6) Bake at 170°C for about 17 minutes&period; (5) Remove the baking sheet from the oven and allow to cool&period; &NewLine;(7) Melt the pate a gracer, dip it in the vertical half of the cooled shortbread and place it on the silpat&period; Before the chocolate hardens, place the alazan on top of the sable and when the chocolate hardens, it is done&period;&NewLine;ãææããç´15æå &NewLine;ç¡å¡©ãã¿ã¼ã50ï½ &NewLine;ç²ç³ã25ï½ &NewLine;ã¢ã¼ã¢ã³ããã¼ãã«ã25ï½ &NewLine;åµç½ã13ï½ &NewLine;èåç²ã45ï½ &NewLine;ã³ã³ã¢ãã¦ãã¼ã8ï½&NewLine;ãã¼ã¿ã°ã©ãã»ï¼ç½ï¼ã80ï½ &NewLine;ã¢ã©ã¶ã³å¤§å°&NewLine;ãä¸æºåã &NewLine;ã»ãã¿ã¼ãåµç½ã¯å®¤æ¸©ã«æ»ãã¦ãã &NewLine;ã»çå°ãä½ãå§ããåã«ãªã¼ãã³ã170âã«äºç±ãã¦ãã&NewLine;ãä½ãæ¹ã &NewLine;â ãã¿ã¼ãã´ã ãã©ã§ãªããããªããã¼ãç¶ã«ãããæãããããããã¨çå°ãã ããã®ã§æ³¨æããã &NewLine;â¡ãµãã£ãç²ç³ãå ãã¦æ··ããç¶ãã¦ã¢ã¼ã¢ã³ããã¼ãã«ãå ãã¦æ··ãåãããã &NewLine;â¢å®¤æ¸©ã«æ»ããåµç½ãä¸åº¦ã«å ãããã¯ããã¯æ»ã£ã¦åããã«ããããæå¾ã¯åé¢ããç¹ããã®ã§ãã£ããåãããã &NewLine;â£èåç²ã¨ã³ã³ã¢ãåãããâ¢ã«ä¸åº¦ã«ãµããå¥ãããã´ã ãã©ã§ããããã«åãããç·´ããªãããã«ããå¨ä½ãåä¸ãªç¶æã«ãªãã°çå°ã®å®æã &NewLine;â¤çµãè¢ã«çå°ãå¥ããå£éãã·ã«ãããã«ä»ããç¶æã§å·¦å³ã«æ¯ããªããçµãã &NewLine;â¥170âã§ç´17åç¼æãç¼ãä¸ãã£ããå¤©æ¿ãå¤ãã¦ãã£ããå·ã¾ãã &NewLine;â¦ãã¼ã¿ã°ã©ãã»ãæº¶ãããå·ãããµãã¬ã®ç¸¦ååã«ä»ãã¦ã·ã«ãããã«ã®ããããã§ã³ãåºã¾ãåã«ã¢ã©ã¶ã³ãã®ãããã§ã³ããåºã¾ãã°å®æã&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;çµãåºãã¯ããã¼ &NewLine;&num;ã´ã£ã¨ãã¯ &NewLine;&num;ãèåä½ã &NewLine;&num;ããã®ã¬ã·ã &NewLine;&num;ããã£ã·ã¨&NewLine;&NewLine;