【クリスマスドームケーキ】【Christmas Dome Cake】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¯ããããè¦æãªæ¹ã§ãç°¡åã«ä½ãããã¼ã åã®ã¯ãªã¹ãã¹ã±ã¼ãããç´¹ä»ãã¾ãã &NewLine;ãªã¼ãã¡ã³ãã§ã¯ãªããã«ã¼ããé£¾ãã°ãã¼ã¹ãã¼ã±ã¼ãã«ãâ&NewLine;ã¹ãã³ã¸çå°ã®ä½ãæ¹ã¯å¥åç»ã§ãç´¹ä»ãã¦ãã¾ãã®ã§ãã¡ãããè¦§ãã ãã↓ &NewLine;ããã£ã¨ããµããµãã¹ãã³ã¸ã±ã¼ãã &NewLine;<amp-youtube layout="responsive" width="500" height="281" data-videoid="w5UpqWLYj5M" title="ð§è§£èª¬ä»ãã£ã¨ããµããµããã¹ãã³ã¸ã±ã¼ãããsponge cakeãã®ä½ãæ¹/ããã£ã·ã¨ãæãããèåä½ãï¼"><a placeholder href="https&colon;//youtu&period;be/w5UpqWLYj5M"><img src="https&colon;//i&period;ytimg&period;com/vi/w5UpqWLYj5M/hqdefault&period;jpg" layout="fill" object-fit="cover" alt="ð§è§£èª¬ä»ãã£ã¨ããµããµããã¹ãã³ã¸ã±ã¼ãããsponge cakeãã®ä½ãæ¹/ããã£ã·ã¨ãæãããèåä½ãï¼"></a></amp-youtube>&NewLine;é³å£°è§£èª¬ä»ãåç»ã¯ãã¡ã↓ &NewLine;https&colon;//youtu&period;be/kQfOim2aEGE&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;Ingredients&colon; 1 x 15cm bowl&NewLine;â Sponge dough&colon; Bake the sponge in a size 6 (18cm) mold&period; &NewLine;150g whole egg &NewLine;100g sugar &NewLine;65g cake flour &NewLine;25g milk &NewLine;20g unsalted butter&NewLine;â Decoration &NewLine;200g heavy cream &NewLine;16g sugar &NewLine;1 package strawberries &NewLine;Blueberries ï¼ ornaments&NewLine;Preparations &NewLine;ã»Prepare a paper pattern&period; &NewLine;ã»Prepare hot water for heating&period; &NewLine;ã»Preheat the oven to 160 degrees Celsius when the eggs reach 40 degrees Celsius&period; &NewLine;ã»Preheat the oven to 160°C&period; Line the inside of a bowl with plastic wrap&period;&NewLine;How to make it &NewLine;(1) Line the mold with paper, starting with the sides and then the bottom to prevent the dough from leaking out&period; &NewLine;(2)Beat the eggs with a hand mixer on low speed, add the sugar and blend&period; &NewLine;(3)Approximate temperature of the water for the water bath&period; &NewLine;If the bowl you are using is &NewLine;Stainless steel&colon; about 60°C &NewLine;Glass&colon; about 70°C &NewLine;(4) Remove from the water bath and warm the milk and butter&period; &NewLine;(5) Beat the eggs&period; (5) Beat the eggs further&period; Beating them thoroughly will create strong bubbles and prevent them from being crushed immediately after adding the flour&period; You should be able to form a figure 8&period; &NewLine;(6) Beat the dough on low speed for about 1 minute to get the right texture&period; This is where the fine texture of the dough is determined&period; &NewLine;(7) Add the flour in two additions&period; After the dough has risen firmly, combine it firmly&period; The moistness of the dough is determined here&period; If the dough is not well combined, it may rise well, but it will become dry&period; &NewLine;(8) Add a portion of the dough to the milk and butter heated to 60â and mix thoroughly&period; Since fats are heavy and tend to sink, add them after bringing the specific gravity of the dough close to that of the milk and butter&period; Do not overmix&period; &NewLine;(9) Drop the dough from a height of about 10cm to remove air, and bake at 160â for about 30 minutes&period; Bake at 160â for about 30 minutes&period; Press the surface of the dough lightly with the palm of your finger, and if it bounces back, it means it is done&period; (There is another video) &NewLine;(10) Immediately after removing from the oven, unmold with a shock and let cool&period; &NewLine;(11)While the sponge is cooling, remove the heads of 10 strawberries and cut them in half&period; Keep the rest for decorating the top&period; &NewLine;(12)Add sugar to the cream and whip to a stiff peaks&period; &NewLine;(13)Peel off the paper and baking surface of the cooled sponge and slice into three 1cm slices&period; â¬Remove the paper and baking surface from the cooled sponge&period; &NewLine;(14) Adjust half of the whipped cream to an eighth of an ounce by hand, and squeeze a small amount into a piping bag&period; &NewLine;(15)Place the strawberries cut side up&period; &NewLine;(16)Pipe a thin layer of cream over the strawberries and place a 9cm piece of sponge on top&period; &NewLine;(17)Remove from the mold and place on a turn table&period; Cream on the cake&period; (Make sure that no scraps appear on the surface&period; &NewLine;(18) Spread the remaining slightly loose cream over the top of the dessert and make a pattern&period; &NewLine;(19)Decorate with ornaments, strawberries, alazan, etc&period;&NewLine;ãææãç´å¾15ï½ï½ãã¦ã«âï¼å°å&NewLine;â ã¹ãã³ã¸çå°…ã¹ãã³ã¸ã¯6å·ãµã¤ãºï¼18cmï¼ã®åã§ç¼ãã¾ã &NewLine;å¨åµã150ï½ &NewLine;ä¸ç½ç³ã100ï½â»ã°ã©ãã¥ã¼ç³ã§ãå¯ &NewLine;èåç²ã65ï½ &NewLine;çä¹³ã25ï½ &NewLine;ç¡å¡©ãã¿ã¼ã20ï½&NewLine;â ãã³ã¬ã¼ã·ã§ã³ &NewLine;çã¯ãªã¼ã 42ï¼ã200ï½ï¼1ããã¯ï¼ &NewLine;ã°ã©ãã¥ã¼ç³ã16ï½ &NewLine;ãã¡ãã1ããã¯ &NewLine;ãã«ã¼ããªã¼ããªã¼ãã¡ã³ã&NewLine;ãä¸æºåã &NewLine;ã»åç´ãç¨ç´ãã¦ãã &NewLine;ã»æ¹¯ããç¨ã®ãæ¹¯ãæºåãã¦ãã &NewLine;ã»åµã40âã«ãªã£ãããªã¼ãã³ã160âã«äºç±ãã¦ãã &NewLine;ã»åã«ãããã¦ã«ã®åå´ã«ã©ãããæ·ãã¦ãã&NewLine;ãä½ãæ¹ã &NewLine;â åã«åç´ãæ·ããå§ãã¯ãµã¤ããããæ¬¡ã«åºãæ·ããã¨ã§ééããçå°ãæ¼ãã«ãããªãã &NewLine;â¡åµããã³ããããµã¼ã®ä½éã§æº¶ãã»ãããä¸ç½ç³ãå ãé¦´æã¾ããã &NewLine;â¢æ¹¯çã«å½ã¦40âã«ãªãã¾ã§æ¸©ããªããæ³¡ç«ã¦ãã &NewLine;ãæ¹¯ããã®ãæ¹¯ã®æ¸©åº¦ç®å®ã &NewLine;ä½¿ããã¦ã«ãã &NewLine;ã»ã¹ãã³ã¬ã¹&srarr;60âç¨åº¦ &NewLine;ã»ã¬ã©ã¹&srarr;70âç¨åº¦ &NewLine;â£æ¹¯çããå¤ããçä¹³ã¨ãã¿ã¼ãæ¸©ããã60âç¨åº¦ã«ããã &NewLine;â¤åµãããã«æ³¡ç«ã¦ãããã£ããã¨æ³¡ç«ã¦ããã¨ã§å¼·ãæ°æ³¡ãä½ããç²ãå¥ãã¦ãããã«æ½°ããªããªãããã£ããã¨8ã®åããããããã«ãªãã°OKã &NewLine;â¥ä½éã§ç´1åããã¡ãæ´ãã¦ããããã¡ã®ç´°ããªçå°ã¯ããã§æ±ºã¾ãã¾ãã &NewLine;â¦ç²ã2åã«åããã¦å ãããçå°ããã£ããç«ã¦ãããã£ããåãããããã£ã¨ãæã¯ããã§æ±ºã¾ãã¾ããåãããè¶³ããªãã¨ãæµ®ãã¯è¯ãã¦ãããµããã®åå ã«ã &NewLine;â§60âã«æ¸©ããçä¹³ã¨ãã¿ã¼ã«çå°ã®ä¸é¨ãå ããã£ããæ··ãåããããæ²¹èã¯éãã®ã§æ²ã¿ããããããçå°ã¨ã®æ¯éãè¿ã¥ãã¦ããå ãããå¨ä½ãæ°ã«ã¤ã«ãªãã°OKãæ··ãéãæ³¨æã &NewLine;â¨10ï½ï½ãããã®é«ãããä¸åº¦è½ã¨ãã¦ç©ºæ°ãæãã160âã§ç´30åç¼æãè¡¨é¢ãæã®è¹ã§è»½ãæ¼ãã¦ãçå°ã®è·³ãè¿ããããã°ç¼ãä¸ããã®è¨¼æ ã§ããï¼å¥åç»ããï¼ &NewLine;â©ãªã¼ãã³ããåºãã¦ããã«ã·ã§ãã¯ãå¥ãã¦åãå¤ããå·ã¾ãã &NewLine;âªã¹ãã³ã¸ãå·ã¾ãã¦ããéã«èºã10ç²ãã¿ãåã£ã¦åå²ã«ãããæ®ãã¯ä¸ã«é£¾ãç¨ã§ã¨ã£ã¦ããã &NewLine;â«çã¯ãªã¼ã ã«ã°ã©ãã¥ã¼ç³ãå ããæ°·æ°´ã«å½ã¦ã¦7åç«ã¦ã«ãã¤ããããã &NewLine;â¬å·ããã¹ãã³ã¸ã®ç´ã¨è¡¨é¢ã®ç¼ãé¢ãå¥ããã1cmã®æãã«3æã¹ã©ã¤ã¹ããããã®ãã¡1æã¯åã«æ·ãè¾¼ã¿ãæ®ãã®2æã¯9cmã¨15cmã«æãã¦ããã &NewLine;âãã¤ããããçã¯ãªã¼ã ã®åéãæ´ã«ï¼åç«ã¦ã«æç«ã¦ã§èª¿æ´ããçµãè¢ã«å¥ãã¦å°éçµãã &NewLine;â®èºãã«ããé¢ãä¸ã«ãã¦ä¸¦ã¹ãï¼ä¸å¿ã¯ç©ºãã¦ããï¼ &NewLine;â¯èºã®ä¸ããèãã¯ãªã¼ã ãçµãã9cmã«æããã¹ãã³ã¸ãç½®ãã2æ®µããåãããã«çµã¿ä¸ããæå¾ã«15cmã®ã¹ãã³ã¸ãã®ãã¦å·èµåº«ã§30åå·ããåºããã &NewLine;â°åããå¤ãåè»¢å°ã®ä¸ã«ä¹ããèãã¯ãªã¼ã ãå¡ããï¼ã¯ãºãè¡¨é¢ã«åºã¦ããªãããã«ï¼ &NewLine;â±æ®ãã®å°ãç·©ãã®çã¯ãªã¼ã ããã¹ã¦ã®ããå¨ä½ã«åºãã¦æ¨¡æ§ãã¤ããã &NewLine;â²ãªã¼ãã¡ã³ããèºãã¢ã©ã¶ã³ãªã©ãé£¾ã£ã¦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;ã¹ãã³ã¸çå° &NewLine;&num;ã¯ãªã¹ãã¹ã±ã¼ã &NewLine;&num;ããããªã &NewLine;&num;ããã®ã¬ã·ã &NewLine;&num;ããã£ã·ã¨&NewLine;&NewLine;