🎧解説付とろける！【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/Pg3O76QC23w&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¬ãªããã¼ã¸ã§ã³ã¯ãã¡ããããè¦§ãã ãã↓ &NewLine;<amp-youtube layout="responsive" width="500" height="281" data-videoid="RKs9NOyn6Mk" title="ã¨ãããï¼ãçãã§ã³ããganacheãã®ä½ãæ¹/ããã£ã·ã¨ãæãããèåä½ãï¼"><a placeholder href="https&colon;//youtu&period;be/RKs9NOyn6Mk"><img src="https&colon;//i&period;ytimg&period;com/vi/RKs9NOyn6Mk/hqdefault&period;jpg" layout="fill" object-fit="cover" alt="ã¨ãããï¼ãçãã§ã³ããganacheãã®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;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; 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