とろける！【生チョコ】【ganache】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="200" height="113" src="https&colon;//www&period;youtube&period;com/embed/RKs9NOyn6Mk&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£ã©ããªããããªçãã§ã³ããç´¹ä»ãã¾ãã &NewLine;ã¬ããã·ã¥ã®åºæ¬ã¨ãªããä¹³åãã®æ§åããã£ãããã£ã¦ãã¾ãã&NewLine;çãã§ã³ã«éãããã®ä¹³åã¯ããªããããªèè§¦ããå£ã©ãã«é¢ããå¤§äºãªé¨åã§ãã®ã§ãã²è¦ãã¦ããã ããã°ã¨æãã¾ãã&NewLine;æå¾ã«æ´éãå ãã¦ãã¾ããããéãä½¿ããªãæ¹ã¯ãã®åçã¯ãªã¼ã ãå¢ããããã«ãã¦ãã ããã&NewLine;é³å£°è§£èª¬ä»ããã¼ã¸ã§ã³ã¯ãã¡ããããè¦§ãã ãã↓ &NewLine;https&colon;//youtu&period;be/Pg3O76QC23w&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; 18 x 18 cm square mold (cut into 3 x 3 cm pieces), about 36 pieces&NewLine;180g dark chocolate &NewLine;90g milk chocolate &NewLine;(The percentage of chocolate is just a guideline, so you can vary it slightly&period; &NewLine;30g glucose &NewLine;180g whipping cream (35&percnt;) &NewLine;10g rum &NewLine;If you don&&num;8217&semi;t add liquor, increase the cream by 10g&period;&NewLine;Preparation &NewLine;ã»Line a mold with baking paper&period;&NewLine;How to make &NewLine;(1)Heat cream and glucose and bring to a boil while dissolving the glucose&period; Be careful not to spill&period; &NewLine;(2)Melt the chocolate in a microwave or in a hot water bath&period; Melt the chocolate in the microwave or in hot water&period; It is OK if it is still a little chunky&period; &NewLine;â»If using a microwave, melt the chocolate a little at a time so as not to burn it&period; &NewLine;(3)Add about 2 tablespoons of heavy cream at the beginning and gradually mix from the center&period; &NewLine;When making ganache, press down the rubber spatula to mix with as little air as possible&period; &NewLine;(4) Separate the mixture once in the emulsification stage&period; Add the cream again to the same extent and mix, and it will soften in the separated state&period; &NewLine;(5) Add more cream, and this time the oil will float to the surface and become shiny&period; This is the second step&period; &NewLine;(6) When more cream is added, the oil will no longer float and the oil and water will be firmly connected&period; This is &&num;8220&semi;emulsification&period; &NewLine;(7) Once the mixture is emulsified, it will not separate, so keep adding the rest of the cream and mixing&period; &NewLine;If the mixture becomes too loose, air bubbles will easily form, so be careful&excl; &NewLine;(8)Finally, add the rum and use a blender to remove the air&period; &NewLine;(9)Pour the mixture into a mold and chill in theãrefrigerator overnight&period; &NewLine;(10)When the dough has cooled and hardened, remove the paper from the sides, place a new sheet of baking paper on top, turn the over, and remove the paper&period; &NewLine;(11) Before cutting, determine the size and mark it&period; &NewLine;(12)Warm the knife to remove moisture, then drop the knife from the top and cut&period; &NewLine;â»If the knife is too warm, it will melt&period; &NewLine;â»Warm the knife after each cut to remove dirt&period; &NewLine;(13)Turn the cut in the same way&period; &NewLine;(14)Finally, sprinkle cocoa through a tea strainer&period; &NewLine;Place a palette over the tea strainer and shake to evenly distribute the cocoa&period;&NewLine;ãææã18×18cmè§åï¼3×3cmã«ããï¼ç´36åå &NewLine;ã¹ã¤ã¼ããã§ã³ã¬ã¼ã56ï¼ã180g &NewLine;ãã«ã¯ãã§ã³ã¬ã¼ã33ï¼ã90g &NewLine;â»ãã§ã³ã¬ã¼ãã®ï¼ã¯ç®å®ã§ãã®ã§å¤å°åå¾ãã¦ãOKã§ã &NewLine;æ°´ããã30g &NewLine;çã¯ãªã¼ã 35ï¼ã180g &NewLine;ã©ã éã10g &NewLine;â»ãéãå ããªãå ´åã¯çã¯ãªã¼ã ã10ï½å¢ãã&NewLine;ãä¸æºåã &NewLine;ã»åã«ãªã¼ãã³ãã¼ãã¼ã§ä½ã£ãåç´ãæ·ãã¦ãã&NewLine;ãä½ãæ¹ã &NewLine;â çã¯ãªã¼ã 35ï¼ã¨æ°´ãããç«ã«ããã¦æ°´ãããæº¶ãããªããæ²¸é¨°ãããã &NewLine;â»å¹ããã¼ãã«æ³¨æã§ã &NewLine;â¡ãã§ã³ã¬ã¼ããã¬ã³ã¸ããããã¯æ¹¯ããã«ãã¦ã¦æº¶ãããå°ãåºã¾ããæ®ã£ã¦ãããããã§OK&period; &NewLine;â»ã¬ã³ã¸ãä½¿ãå ´åã¯ç¦ãããªãããã«å°ããã¤æº¶ããã¾ã &NewLine;â»æ¹¯ããã§æº¶ããå ´åã¯ç±ä¼å°ã®è¯ãã¹ãã³ã¬ã¹ãã¦ã«ããªã¹ã¹ã¡ã§ã &NewLine;â¢çã¯ãªã¼ã ãå§ãã«å¤§ããï¼æ¯åç¨åº¦å ããä¸å¿ããå°ããã¤æ··ããã &NewLine;ã¬ããã·ã¥ãä½ãæã¯ç©ºæ°ããªãã¹ãå¥ããªãããã«ã´ã ãã©ãæ¼ãä»ãã¦æ··ãã¦ããã¾ãã &NewLine;â£ä¹³åã®æ®µéã§ä¸åº¦åé¢ãããã¾ãåãç¨åº¦ãçã¯ãªã¼ã ãå ãã¦æ··ããã¨åé¢ç¶æã§æããããªã£ã¦ããã &NewLine;â¤ããã«ã¯ãªã¼ã ãå ããã¨ãä»åº¦ã¯æ²¹åãæµ®ãã¦ãã¤ãåºã¦ããããããç¬¬äºæ®µéã &NewLine;â¥ããã«ã¯ãªã¼ã ãå ããã¨ãæ²¹åã®æµ®ãããªããªã£ã¦æ²¹åã¨æ°´åããã£ããç¹ãã£ãç¶æã«ãªããããããä¹³åãã§ãã &NewLine;â¦ä¹³åãããåé¢ã¯ããªãã®ã§æ®ãã®çã¯ãªã¼ã ãã©ãã©ãå ãã¦æ··ãã¦ããã &NewLine;â»ç·©ããªãã¨æ°æ³¡ãå¥ããããã®ã§æ³¨æã§ãï¼ &NewLine;â§æå¾ã«ã©ã éãå ãã¾ãããã¬ã³ãã¼ã§ç©ºæ°ãæãã¦ããã &NewLine;â»ãã¬ã³ãã¼ããªãæ¹ã¯è£ããã ãã§ãéãã¾ã &NewLine;â¨åã«æµããå·èµåº«ã§ä¸æ©å·ããåºããã &NewLine;â©ãã£ããå·ãåºã¾ã£ãããå´é¢ã®ç´ãå¤ãã¦æ°ãããªã¼ãã³ãã¼ãã¼ãä¹ãã¦è£è¿ããç´ãå¤ãã &NewLine;âªã«ããã®åã«ãµã¤ãºãæ±ºãã¦å°ãã¤ããã &NewLine;â«ãã¤ããæ¸©ãã¦æ°´æ°ãã¨ããä¸ãããã¤ããè½ã¨ãã¦åãã &NewLine;â»ãã¤ããæ¸©ããããã¨æº¶ãã¦ãã¾ãã®ã§è§¦ã£ã¦æ¸©ãããããã«ãã¦ããã¾ã &NewLine;â»ãã¤ãã¯1ã«ãããã¨ã«æ¸©ãã¦æ±ããåãã¾ã &NewLine;â¬90åº¦åããå¤ãã¦åãããã«ã«ããããã &NewLine;âæå¾ã«è¶ããã§ã³ã³ã¢ãæ¯ã£ã¦å®æã &NewLine;â»ãã¬ãããªã©ãè¶ããã«ãã¦ã¦æ¯ãã¨åçã«ãããã¾ã&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;çãã§ã³ &NewLine;&num;ãã¬ã³ã¿ã¤ã³ &NewLine;&num;ãèåä½ã &NewLine;&num;ããã£ã·ã¨&NewLine;&NewLine;