【さつまいもタルト】【Sweet potato tarte】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/Naifulekk4w&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¤ã¾ãããä½¿ã£ãç¼ãè¾¼ã¿ã®ã¿ã«ãããç´¹ä»ãã¾ãã &NewLine;ç¼ãèã¯ãã¯ãã¯ãã¯ã¬ã¼ã ããã³ãã¯ãã£ã¨ããã¿ã«ãã¯ãµã¯ãµã¯ã®é£æã§ãï¼ &NewLine;ãã¤ã¾ããã®ç¼ãæ¹ã¯ãã®åç»ã®ç¼ãæ¹ãå¿é ã§ã¯ããã¾ããã®ã§ããªã¼ãã³ãã¹ãã¼ãã®ä¸ã§ç¼ããããè¸ãããã®ãä½¿ã£ã¦ããã ãã¦ãå¤§ä¸å¤«ã§ãã&NewLine;ã¿ã«ãçå°ã®æä»è¾¼ã¿ã®ä½ãæ¹ã§ã↓ &NewLine;<amp-youtube layout="responsive" width="500" height="281" data-videoid="t3YA&lowbar;We&lowbar;97Q" title="åºæ¬ãã¿ã«ãçå°ã»æ·ãè¾¼ã¿åããbasic tartã/ããã£ã·ã¨ãæãããèåä½ãï¼"><a placeholder href="https&colon;//youtu&period;be/t3YA&lowbar;We&lowbar;97Q"><img src="https&colon;//i&period;ytimg&period;com/vi/t3YA&lowbar;We&lowbar;97Q/hqdefault&period;jpg" layout="fill" object-fit="cover" alt="åºæ¬ãã¿ã«ãçå°ã»æ·ãè¾¼ã¿åããbasic tartã/ããã£ã·ã¨ãæãããèåä½ãï¼"></a></amp-youtube>&NewLine;é³å£°è§£èª¬ä»ããã¼ã¸ã§ã³ã¯ãã¡ããããè¦§ãã ãã↓ &NewLine;https&colon;//youtu&period;be/p3DhjE8zVBg&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 1 15 cm tart tin&NewLine;â Tart Dough &NewLine;75g of cake flour &NewLine;12g almond powder &NewLine;30g icing sugar &NewLine;A pinch of salt &NewLine;40g unsalted butter &NewLine;20g egg &NewLine;â Creme d&&num;8217&semi;Amand &NewLine;40 g (1 whole egg) &NewLine;40g sugar &NewLine;55g almond powder &NewLine;55g heavy cream &NewLine;1 large sweet potato &NewLine;Decoration Sugar&NewLine;Prep &NewLine;ã»Cut cold unsalted butter into dices&period; &NewLine;ã»Preheat oven to 170 degrees Celsius while freezing the tart stand&period;&NewLine;How to make &NewLine;(1)rap the sweet potatoes in aluminum and line a pan with tart stones and bake until cooked through&period; &NewLine;(2)Put all the ingredients except the eggs into a food processor and whirl until everything resembles cheese powder&period; &NewLine;Use cold, diced butter&period; &NewLine;(3)Add whole eggs and turn until dough comes together&period; &NewLine;(4)Spread the dough out in a round shape with the palm of your hand&period; &NewLine;(5) Using a rolling pin, roll out the dough to 3 mm from the center&period; Let the dough rest in the refrigerator for about 30 minutes&period; &NewLine;(6) Place the dough on top of one side and tuck it into the inside of the mold to create a large crease&period; Use your thumbs to lay down the bottom and sides&period; &NewLine;(7) Chill and harden in the freezer for 10 minutes, then use a fork to picket the bottom&period; Bake at 170°C (170°F) for 20 minutes on a piece of incised baking paper and a tart stone&period; &NewLine;(8)Remove the stone and paper when the edges are browned, and bake for another 5 minutes until the bottom is lightly colored&period; &NewLine;(9)Peel the baked sweet potatoes and cut them into sticks&period; &NewLine;(10)Make the Creme d&&num;8217&semi;Amand&period; Crack the eggs and mix in the granulated sugar&period; &NewLine;You don&&num;8217&semi;t need to add air here&period; &NewLine;(11)Continue with the almond puddles and heavy cream, in that order&period; &NewLine;(12)Pour a small amount of the Creme d&&num;8217&semi;Amand into the tart base and spread it out with a spatula&period; Arrange the sweet potatoes and pour the rest of the crème de la crème on top of the sweet potatoes&period; &NewLine;It will not be enough to cover the sweet potatoes&excl; Swells during firing &NewLine;(13)Bake at 170°C for about 30 minutes, until the damand is well browned&period; &NewLine;Remove from the pan and decorate with non-melting powdered sugar&period; &NewLine;&starf;Let them rest overnight to make the dummies moist and delicious&excl;&NewLine;ãææã15cmã¿ã«ãå 1å°å&NewLine;â ã¿ã«ãçå° &NewLine;ã»èåç²ã75ï½ &NewLine;ã»ã¢ã¼ã¢ã³ããã¼ãã«ã12ï½ &NewLine;ã»ç²ç³ã30ï½ &NewLine;ã»å¡©ãã²ã¨ã¤ã¾ã¿ &NewLine;ã»ç¡å¡©ãã¿ã¼ã40ï½ &NewLine;ã»å¨åµã20ï½&NewLine;â ã¯ã¬ã¼ã ã»ããã³ã &NewLine;ã»å¨åµã40ï½ï¼1åï¼ &NewLine;ã»ã°ã©ãã¥ã¼ç³ã40ï½ &NewLine;ã»ã¢ã¼ã¢ã³ããã¼ãã«ã55ï½ &NewLine;ã»çã¯ãªã¼ã 35ï¼ã55ï½&NewLine;ã»ãã¤ã¾ãããå¤§1æ¬ &NewLine;ã»æº¶ããªãç²ç³&NewLine;ãä¸æºåã &NewLine;ã»ç¡å¡©ãã¿ã¼ã¯å·ãããã®ããã¤ã¹ç¶ã«ã«ãããã¦ãã &NewLine;ã»ã¿ã«ãå°ãå·åãã¦ããéã«ãªã¼ãã³ã170âã«äºç±ãã¦ãã&NewLine;ãä½ãæ¹ã &NewLine;â ãã¤ã¾ããã¯ããæ´ããã¢ã«ããå·»ãã¦éã«ã¿ã«ãã¹ãã¼ã³ãæ·ãç«ãéãã¾ã§ç¼ãã &NewLine;â¡åµä»¥å¤ã®ææããã¼ãããã»ããµã¼ã«å¥ããå¨ä½ãç²ãã¼ãºã®ãããªç¶æã«ãªãã¾ã§åãã &NewLine;â»èåç²ãç²ç³ã¯æ¯ãããªãã¦OKããã¿ã¼ã¯å·ãããã¤ã¹ç¶ã«ã«ãããããã®ãä½¿ãã¾ã &NewLine;â¢å¨åµãå ããçå°ãã²ã¨ã¾ã¨ã¾ãã«ãªãã¾ã§åãã &NewLine;â£ã·ã«ãããã®ä¸ã«éããã©ããããã¦æã®ã²ãã§ä¸¸ãæ¼ãåºããã &NewLine;â¤ããæ£ãä½¿ã£ã¦ä¸å¿ããå°ããã¤3mmã«ä¼¸ã°ãã¦ãããå·èµåº«ã§30åç¨åº¦ä¼ã¾ããã &NewLine;â¥çå°ãæ¹ã®çä¸ã«ãããå¤§ããã·ã¯ãå¯ããããã«åã®åå´ã«å¥ãè¾¼ããè¦ªæãä½¿ã£ã¦åºè§ã¨å´é¢ãæ·ãè¾¼ãã &NewLine;â¦å·ååº«ã§10åå·ããåºãããã©ã¼ã¯ãä½¿ã£ã¦åºé¢ã«ãã±ããããåè¾¼ã¿ãå¥ãããªã¼ãã³ãã¼ãã¼ãæ·ãã¦ã¿ã«ãã¹ãã¼ã³ãã®ã170âã§20åç¼æã &NewLine;â§ããã«ç¼ãè²ãå¥ã£ããã¹ãã¼ã³ã¨ç´ãå¤ããæ´ã«5åç¨åº¦åºé¢ã«è»½ãè²ãå¥ãã¾ã§ç¼æããã &NewLine;â¨ç¼ãä¸ãã£ããã¤ã¾ããã®ç®ãå¥ããã¹ãã£ãã¯ç¶ã«ã«ãããã¦ããã &NewLine;â©ã¯ã¬ã¼ã ããã³ããä½ããåµãå²ãã»ãããã°ã©ãã¥ã¼ç³ãå ãã¦æ··ããã &NewLine;â»ããã§ã¯ç©ºæ°ãå«ã¾ãããããªãã¦å¤§ä¸å¤«ã§ã &NewLine;âªç¶ãã¦ã¢ã¼ã¢ã³ããã¼ãã«ãçã¯ãªã¼ã 35ï¼ã®é ã«åããã¦å®æã &NewLine;â«ã¿ã«ãå°ã«ã¯ã¬ã¼ã ããã³ããå°éæµãã¦ã´ã ãã©ã§åºããããã¤ã¾ãããä¸¦ã¹èã®ä¸ããæ®ãã®ããã³ããæµãã &NewLine;â»èãé ãããããã«ã¯ãªãã¾ããï¼ç¼æä¸ã«è¨ãã¿ã¾ã &NewLine;â¬170âã§ç´30åãããã³ãã«ãã£ããç¼ãè²ãä»ãã°ç¼ãä¸ããã &NewLine;ãã£ããå·ãã¦ããæ¹ããå¤ããæº¶ããªãç²ç³ã§ãã³ã¬ã¼ã·ã§ã³ããã&NewLine;&starf;ä¸æ©ä¼ã¾ããã¨ããã³ãããã£ã¨ããã¦ç¾å³ãããªãã¾ãï¼&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«ã &NewLine;&num;ãã¤ã¾ããã¿ã«ã &NewLine;&num;ãèåä½ã &NewLine;&num;ããã®ã¬ã·ã &NewLine;&num;ããã£ã·ã¨&NewLine;&NewLine;