【台湾チーズカステラ】【Taiwanese cheese castella】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/nOd5aMNFdb0&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¯å°æ¹¾ã«ã¹ãã©ã®ãã¼ãºå³ããç´¹ä»ãã¾ãã &NewLine;ãã«ã¡ã¶ã³ãã¼ãºãå ãããã¨ã«ãã£ã¦å¡©å³ã¨ãã¼ãºã®ã³ã¯ãã¢ãããã¦ç¾å³ãããªãã¾ãï¼&NewLine;ãã¤ã³ãã¯ã¡ã¬ã³ã²ãåºãããããªããã¨ã &NewLine;æ¹¯ããã®æ¸©åº¦ãé«ãããªããã¨ã&NewLine;ã§ããã¦ã¯å£ã®ä¸ã§ã·ã¥ã¯ãã¨æº¶ããå·ããã¨ãããã¼ãºãæããããè¸ãã±ã¼ãã®ããã«ãªãã¾ãï¼ &NewLine;ãã¡ãã¨ã³ããç¥ãããæ¹ã¯ãé³å£°è§£èª¬ããè¦§ãã ããã&NewLine;é³å£°è§£èª¬ä»ããã¼ã¸ã§ã³ã¯ãã¡ããããè¦§ãã ãã↓ &NewLine;<amp-youtube layout="responsive" width="500" height="281" data-videoid="qUL3FA-X3X0" title="ð§è§£èª¬ä»ãå°æ¹¾ãã¼ãºã«ã¹ãã©ããTaiwanese cheese castellaãã®ä½ãæ¹/ããã£ã·ã¨ãæãããèåä½ãï¼"><a placeholder href="https&colon;//youtu&period;be/qUL3FA-X3X0"><img src="https&colon;//i&period;ytimg&period;com/vi/qUL3FA-X3X0/hqdefault&period;jpg" layout="fill" object-fit="cover" alt="ð§è§£èª¬ä»ãå°æ¹¾ãã¼ãºã«ã¹ãã©ããTaiwanese cheese castellaãã®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;18 cm square mold for 1 unit&NewLine;120g cream cheese &NewLine;20g parmesan cheese &NewLine;90g milk &NewLine;6 eggs (divided into egg whites and egg yolks) &NewLine;120g granulated sugar &NewLine;80 g oil &NewLine; 90g cake flour&NewLine;Prep &NewLine;ã»Separate egg whites and egg yolks&period; &NewLine;ã»Prepare a paper pattern (this time using a reusable baking sheet) &NewLine;ã»Preheat the oven to 150°C&period;&NewLine;How to make &NewLine;(1)Bring the milk to a boil in a small saucepan&period; &NewLine;(2) Heat the cream cheese to a finger&&num;8217&semi;s worth of doneness, then add the parmesan cheese to make it smooth&period; &NewLine;(3)Add the warmed milk in three parts to â¡ to loosen the cheese&period; Imagine starting with a small amount and gradually increasing it&period; If there are still grains of Parmesan, it&&num;8217&semi;s okay&period; &NewLine;(4) Add the egg yolks at a time and mix thoroughly&period; &NewLine;(5) Sift in the flour all at once and mix slowly from the center&period; &NewLine;(6) Add the thick white sesame oil and emulsify to complete the base&period; &NewLine;(7) Make the meringue&period; Beat the egg whites with a mixer and add the sugar all at once&period; Do not beat too stiffly&semi; it will cause the surface to crack&period; &NewLine;Adding the sugar at once will make the mixture less frothy, but it will create fine, firm bubbles&period; &NewLine;(8)Scoop out the meringue with a whipper and add to (6)&period; &NewLine;(9)Put all the ingredients (8) into the bowl of the meringue&period; Switch to a spatula and mix until the mixture is evenly distributed&period; &NewLine;(10)our the dough into the mold&period; Scrape the surface with a spatula to eliminate air bubbles&period; &NewLine;(11)Pour hot water (about 40 degrees Celsius) into the mold to keep it from floating&period; &NewLine;Do not boil the molds in hot water, as it may cause them to crack&period; &NewLine;(12)Bake in an oven at 150°C for about 1 hour&period; When baked, unmold and remove the paper pattern&period;&NewLine;ãææã18cmæ£æ¹å½¢è§å 1å°å&NewLine;ã¯ãªã¼ã ãã¼ãºã120ï½ &NewLine;ãã«ã¡ã¶ã³ãã¼ãºã20ï½ &NewLine;çä¹³ ã90ï½ &NewLine;åµ ã6ååï¼åµç½ã¨åµé»ã«åããï¼ &NewLine;ã°ã©ãã¥ã¼ç³ 120ï½ &NewLine;å¤ªç½ãã¾æ²¹ ã80ï½ï¼ãµã©ãæ²¹ã§ãå¯ï¼ &NewLine;èåç²ãã90ï½&NewLine;ãä¸æºåã &NewLine;ã»åµç½ã¨åµé»ã«åãã¦ãã &NewLine;ã»åç´ãç¨æãã¦ããï¼ä»åã¯ããè¿ãä½¿ãããªã¼ãã³ã·ã¼ããä½¿ç¨ï¼ &NewLine;ã»ãªã¼ãã³ã150âã«äºç±ãã¦ãã&NewLine;ãä½ãæ¹ã &NewLine;â çä¹³ãå°éã«å¥ãã¦æ²¸é¨°ãããã &NewLine;â¡ã¯ãªã¼ã ãã¼ãºã¯æãã¹ãã¨å¥ããããã®æãããæ¸©ãããã«ã¡ã¶ã³ãã¼ãºãå ãã¦ãªããããªç¶æã«ããã &NewLine;â¢æ¸©ããçä¹³ãâ¡ã«3åã«åãã¦å ãããã¼ãºãç·©ãããå°ãªãéããã ãã ãå¢ããã¦ããã¤ã¡ã¼ã¸ããã«ã¡ã¶ã³ã®ç²ãæ®ã£ã¦ãã¦ãOKã &NewLine;â£åµé»ãä¸åº¦ã«å ãããã£ããã¨æ··ãåãããã &NewLine;â¤èåç²ãä¸åº¦ã«ãµããå¥ããä¸å¿ãããã£ããæ··ããã &NewLine;â¥å¤ªç½ãã¾æ²¹ãå ãã¦ãããä¹³åããã¦ãã¼ã¹ã®å®æã &NewLine;â¦ã¡ã¬ã³ã²ãä½ããåµç½ããããµã¼ã§ã»ããç ç³ãä¸åº¦ã«å ãæ³¡ç«ã¦ã¦ããããã¾ãåºãæ³¡ç«ã¦ãªããã¨ãè¡¨é¢ã®å²ãã®åå ã«ãªãã¾ãã &NewLine;â»ç ç³ã¯ä¸åº¦ã«å ãããã¨ã«ããæ³¡ç«ã¡ã«ãããªããããã¡ã®ç´°ãããã£ããã¨ããæ°æ³¡ãã§ãã &NewLine;â§ã¡ã¬ã³ã²ããã¤ããã¼ã§ã²ã¨ãããâ¥ã«å ããå¨ä½ãå¤§ããæ··ãåãããã &NewLine;â¨â§ãã¡ã¬ã³ã²ã®ãã¦ã«ã¸å¨ã¦ããã¦æ··ãã¦ãããã´ã ã¹ãã«æã¡æ¿ããå¨ä½ãåä¸ãªç¶æã«ãªãã¾ã§åããã¦ããã &NewLine;â©çå°ãåã«æµãå¥ãããã´ã ãã©ã§è¡¨é¢ãããããã¨ãªãããæ°æ³¡ãæ¶ãã &NewLine;âªãããã«å¸å·¾ãæ·ãã¦åãä¹ãã40âç¨åº¦ã®ãæ¹¯ãåãæµ®ããªãç¨åº¦ã«ãã£ã·ãæ³¨ãã &NewLine;â»ç±ããæ¹¯ã§æ¹¯çããã¨å²ãã®åå ã«ãªãã¾ã &NewLine;â«150âã®ãªã¼ãã³ã§ç´1æéç¼ããç¼ãä¸ãã£ããåããå¤ããåç´ãå¥ããã&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;å°æ¹¾ã«ã¹ãã© &NewLine;&num;ãã¼ãºã«ã¹ãã© &NewLine;&num;ãèåä½ã &NewLine;&num;ããã®ã¬ã·ã &NewLine;&num;ããã£ã·ã¨&NewLine;&NewLine;