【クグロフショコラ】【Gugelhuph Chocolate】の作り方/パティシエが教えるお菓子作り！

harapeko

5年前

0&NewLine;ãªã³ã©ã¤ã³ã¹ã¤ã¼ãã¹ã¯ã¼ã«Saki&period;+ä¸å¶å²çµµã§ãã&NewLine;ä»åã¯ã¯ã°ããã·ã§ã³ã©ããç´¹ä»ãã¾ãã &NewLine;ãã©ã¤ãã«ã¼ãã¨ããã¿ããã£ã·ãå ãããå°ããªãããªã±ã¼ãã§ãï¼&NewLine;ãã¤ã³ãã¯ãã¿ã¼ã«ãã£ããæ°æ³¡ãå«ã¾ããé©æ¸©ã®åµãå ãããã¨ã &NewLine;ãã£ããç²ã¨åããããã¨ã§ãã&NewLine;é³å£°è§£èª¬ä»ããã¼ã¸ã§ã³ã¯ãã¡ããããè¦§ãã ãã↓ &NewLine;<amp-youtube layout="responsive" width="500" height="281" data-videoid="w-Q2pb0pJOE" title="ð§è§£èª¬ä»ãã¯ã°ããã·ã§ã³ã©ããGugelhuph Chocolateãã®ä½ãæ¹/ããã£ã·ã¨ãæãããèåä½ãï¼"><a placeholder href="https&colon;//youtu&period;be/w-Q2pb0pJOE"><img src="https&colon;//i&period;ytimg&period;com/vi/w-Q2pb0pJOE/hqdefault&period;jpg" layout="fill" object-fit="cover" alt="ð§è§£èª¬ä»ãã¯ã°ããã·ã§ã³ã©ããGugelhuph Chocolateãã®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;Face Book 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;Ingredients] For one 14cm diameter Gugelhuph mold&NewLine;80g unsalted butter &NewLine;60g granulated sugar &NewLine;30g almond pudding &ast;I forgot to include this in the recipe in the video&excl; Sorry&excl; &NewLine;70g whole eggs &NewLine;30g chocolate56&percnt; &NewLine;60g cake flour &NewLine;12g cacao powder &NewLine;1&period;5g baking powder &NewLine;80g fruit mix (in this case, a store-bought rum-soaked mix) &NewLine;8g rum (you don&&num;8217&semi;t have to add it) &NewLine;20g walnuts&NewLine;â Decoration &NewLine;50g sweet chocolate &NewLine;50g coating chocolate &NewLine;Dried fruits and nuts of your choice&NewLine;Preparation &NewLine;ã»Bring the whole eggs to room temperature (about 20°C) and measure out 70g&period; &NewLine;ã»Combine the fruit mixture with the rum&period; &NewLine;ã»Preheat the oven to 170°C before starting to make the dough&period;&NewLine;How to make it&period; &NewLine;1) Brush a thin layer of softened butter onto the mold&period; &NewLine;2) Soften the butter, add the granulated sugar, and let it bubble until it becomes white and light&period; &NewLine;â»If the butter is too soft, it will not hold air, so be careful&period; &NewLine;(3)Add the almond puddle and mix&period; &NewLine;(4) Add the whole eggs in four parts and emulsify well each time&period; &NewLine;â»If the butter is aerated and the temperature of the eggs is maintained, the mixture will not separate&period; &NewLine;(5)Add the chocolate melted at 45â and mix&period; &NewLine;(6)Sift the flour, cacao powder, and baking powder into the batter at once&period; &NewLine;(7) Mix with a rubber spatula, and when the powdery mixture disappears, mix thoroughly until it becomes glossy&period; &NewLine;(8)Add the fruit mixture and walnuts and mix&period; If the walnuts are large, crush them and add&period; &NewLine;(9)Pour the dough into the mold little by little, using a rubber spatula to spread the dough over the entire mold, and finally smooth the surface&period; &NewLine;(10)Bake at 170â for about 30 minutes&period; Remove from the mold immediately after baking and allow to cool completely&period; &NewLine;(11) While cooling, melt the chocolate for decoration and prepare the dried fruits&period; &NewLine;(12)Put the chocolate on the top of the Gugelhuph and sprinkle a little more on top with a rubber spatula&period; Decorate with dried fruits, nuts, and alazan, and finish when the chocolate has hardened&period;&NewLine;&starf;Leave overnight to allow the flavors to meld and the dough to become moist&period;&NewLine;ãææãç´å¾14ï½ï½ã¯ã°ããåï¼å°å&NewLine;ç¡å¡©ãã¿ã¼ã80ï½ &NewLine;ã°ã©ãã¥ã¼ç³ã60ï½ &NewLine;ã¢ã¼ã¢ã³ããã¼ãã«ã30ï½ãâ»åç»åã®ã¬ã·ãã«å¥ãå¿ãã¦ã¾ãï¼ãã¿ã¾ããï¼ &NewLine;å¨åµã70ï½ &NewLine;ã¹ã¤ã¼ããã§ã³ã¬ã¼ãã30ï½ &NewLine;èåç²ã60ï½ &NewLine;ã³ã³ã¢ãã¦ãã¼ã12ï½ &NewLine;ãã¼ãã³ã°ãã¦ãã¼1&period;5ï½ &NewLine;ãã«ã¼ãããã¯ã¹ï¼ä»åã¯å¸è²©ã®ã©ã éæ¼¬ãã®ãã®ï¼ã80ï½ &NewLine;ã©ã éã8ï½ï¼å¥ããªãã¦ãOKï¼ &NewLine;ããã¿ã20ï½&NewLine;â ãã³ã¬ã¼ã·ã§ã³ &NewLine;ã¹ã¤ã¼ããã§ã³ã¬ã¼ãã50ï½ &NewLine;ãã¼ã¿ã°ã©ãã»ã50ï½ &NewLine;ãå¥½ã¿ã®ãã©ã¤ãã«ã¼ããããããé©é&NewLine;ãä¸æºåã &NewLine;ã»å¨åµã¯å®¤æ¸©ï¼20âç¨åº¦ï¼ã«ãã70ï½è¨éãã¦ãã &NewLine;ã»ãã«ã¼ãããã¯ã¹ã¨ã©ã éãåããã¦ãã &NewLine;ã»çå°ãä½ãå§ããåã«ãªã¼ãã³ã170âã«äºç±ãã¦ãã&NewLine;ãä½ãæ¹ã &NewLine;â åã«åéå¤ã®æããããããã¿ã¼ãå·æ¯ã§èãå¡ããä¸åº¦å·ããåºãã¦å¼·åç²ãåå¨ä½ã«èãæ¯ã£ã¦å·èµåº«ã§å·ããã¦ããã &NewLine;â¡ãã¿ã¼ãæãããããã°ã©ãã¥ã¼ç³ãå ãã¦ç½ãè»½ããªãã¾ã§ãã£ããæ°æ³¡ãå«ã¾ããã &NewLine;â»ãã¿ã¼ãæãããããã¨ç©ºæ°ãå«ã¾ãªãã®ã§æ³¨æãã¦ãã ãã &NewLine;â¢ã¢ã¼ã¢ã³ããã¼ãã«ãå ãã¦æ··ããã &NewLine;â£å¨åµã4åã«åãã¦å ããã®é½åº¦ãã£ããä¹³åãããã &NewLine;â»ãã¿ã¼ã«ç©ºæ°ãå«ã¾ããåµã®æ¸©åº¦ãå®ããã¦ãããåé¢ãã¾ããï¼ &NewLine;â¤45âã«æº¶ããããã§ã³ã¬ã¼ããå ãã¦æ··ããã &NewLine;â¥èåç²ãã³ã³ã¢ãã¦ãã¼ããã¼ãã³ã°ãã¦ãã¼ããããããâ£ã«ä¸åº¦ã«ãµããå¥ããã &NewLine;â¦ã´ã ãã©ã§ããããã«æ··ããç²æ°ããªããªã£ããè¶ãåºãã¾ã§ãã£ããåãããã &NewLine;â§ãã«ã¼ãããã¯ã¹ã¨ããã¿ãå ããæ··ãããããã¿ãå¤§ããå ´åã¯ç ãã¦å ããã &NewLine;â¨åã«å°ããã¤çå°ãå¥ããéä¸ã´ã ãã©ã§åå¨ä½ã«çå°ãè¡ãæ¸¡ãããã«ãã¦ãæå¾ã«è¡¨é¢ããªããã &NewLine;â©170âã§ç´30åç¼æãç¼ãä¸ãã£ããããã«åããå¤ããå®å¨ã«å·ã¾ãã &NewLine;âªå·ã¾ãã¦ããéã«ãã³ã¬ã¼ã·ã§ã³ç¨ã®ãã§ã³ã¬ã¼ããæº¶ããããã©ã¤ãã«ã¼ããæºåããã &NewLine;â«ã¯ã°ããã®ãããã«ãã§ã³ãä»ããæ´ã«ã´ã ãã©ã§ä¸ããå°ãæããããã©ã¤ãã«ã¼ããããããã¢ã©ã¶ã³ãªã©ãé£¾ãããã§ã³ãåºã¾ã£ããå®æã&NewLine;&starf;ä¸æ©ç½®ãã¨å³ãé¦´æã¿ãçå°ããã£ã¨ããã¦ãã¾ã&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°ãã &NewLine;&num;ãã§ã³ã¬ã¼ãã±ã¼ã &NewLine;&num;ãèåä½ã &NewLine;&num;ããã®ã¬ã·ã &NewLine;&num;ããã£ã·ã¨&NewLine;&NewLine;