【アマンドショコラ】【Almond chocolate】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/8g2r0K8zxak&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¯ã¢ãã³ãã·ã§ã³ã©ãç´¹ä»ãã¾ãã &NewLine;ã¢ã¼ã¢ã³ãããã£ã©ã¡ãªã¼ãã¦ãã§ã³ããããã¦ãããèåã§ãã&NewLine;ãã³ããªã³ã°ãé¢å…ã¨ããæ¹ã¯ãã³ããªã³ã°ä¸è¦ã®ã³ã¼ãã£ã³ã°ãã§ã³ã¬ã¼ãããä½¿ãããã ãã¨è¯ãã¨æãã¾ãã&NewLine;é³å£°è§£èª¬ä»ããã¼ã¸ã§ã³ã¯ãã¡ããããè¦§ãã ãã↓ &NewLine;https&colon;//youtu&period;be/lHtZiGJngBo&NewLine;ãã¬ã³ã¿ã¤ã³ã®åæã¢ã¤ãã ã¯ãã¡ãã®ãã®ãä½¿ç¨ãã¦ãã¾ã↓ &NewLine;&starf;ã¢ããªã¨ ã ãã±&starf; &NewLine;https&colon;//at-paquet&period;com/&quest;mode=cate&&num;038&semi;cbid=2387768&&num;038&semi;csid=0&&num;038&semi;sort=p&&num;038&semi;page=1&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 &NewLine;200g almonds (unroasted type) &NewLine;70g granulated sugar &NewLine;17g water &ast;In the video, the water is written as 10g, but it should be 17g&period; &NewLine;10g unsalted butter &NewLine;250g dark chocolate &NewLine;Cocoa powder &NewLine;Topping sugar &NewLine;Prep &NewLine;ã»If using hot water for tempering, set the temperature of the water to 60°C&period;&NewLine;How to make &NewLine;(1)Caramelize the almonds&period; Place granulated sugar and water in a large saucepan over medium heat and bring to a boil&period; (Do not stir with a spatula, as the sugar will crystallize, but turn the pan to dissolve the sugar&period; &NewLine;(2)Add the almonds and mix them with a spatula&period; &NewLine;(3) After a while, the water will disappear and the syrup will start to crystallize&period; &period; &NewLine;(4) When the crystals are completely melted, turn down the heat&period; &NewLine;(5)When the crystals are completely melted, increase the heat and caramelize at once&period; &NewLine;(6)Place the mixture on a silpat or baking paper and keep stirring with a spatula until hot to break up the nuts&period; &NewLine;â»Keep mixing with a spatula until the mixture is hot and the nuts are falling apart&period; &NewLine;ï¼7) Temper the chocolate until the almonds have cooled completely&period; If you are using chocolate for coating, just melt it&period;&NewLine;ãHow to temper the chocolateã &NewLine;Click here for the video &srarr; https&colon;//youtu&period;be/inLS9Dkdoos &NewLine;(1)Put 150g of the 200g into a heatproof plastic bowl&period; &NewLine; (2) Chop the remaining 50g into small pieces&period; &NewLine;If you are using a stainless steel bowl, use a stainless steel bowl&period;Melt 150g of the chocolate&period; &NewLine; (3) Melt 150g of chocolate in a microwave oven&period; If you use a microwave oven for a long time at a time, the chocolate will burn&period; &NewLine;Sweet chocolate 50ï½55â&period; &NewLine;(4)When the temperature rises, stop heating and add 50g of chopped chocolate and mix lightly&period; &NewLine;Leave the mixture for 2 to 3 minutes to soften slowly due to the heat of the chocolate&period; &NewLine;Mix the chocolate thoroughly and melt the chocolate grains into the mixture&period; &NewLine;(5)The tempering process is complete when the temperature reaches the working temperature&period; &NewLine;Sweet chocolate&colon; 31~32â&period;&NewLine;(8)Transfer the cooled almonds to a large bowl&period; &NewLine;Pour the tempered chocolate over the almonds in 6 parts&period; After pouring the chocolate over the almonds, keep stirring with a spatula, and when the chocolate hardens, repeat 6 times&period; &NewLine;(9)When the chocolate has hardened for the sixth time, sprinkle with cocoa or powdered sugar to coat the entire mixture&period;&NewLine;ãææã &NewLine;ã¢ã¼ã¢ã³ãï¼ãã¼ã¹ãããã¦ããªãã¿ã¤ãï¼200g &NewLine;ã°ã©ãã¥ã¼ç³ã70g &NewLine;æ°´ã17gãâ»åç»åã®æ°´ã®è¡¨è¨ã10gã¨ãªã£ã¦ãã¾ããæ£ããã¯17gã§ã &NewLine;ç¡å¡©ãã¿ã¼ã10g &NewLine;ã¹ã¤ã¼ããã§ã³ã¬ã¼ãã250g &NewLine;ã³ã³ã¢ãã¦ãã¼ãé©é &NewLine;æº¶ããªãç²ç³ãé©é&NewLine;ãä¸æºåã &NewLine;ã»ãã³ããªã³ã°ã«æ¹¯çãä½¿ãå ´åã¯ãæ¹¯ã®æ¸©åº¦ã60âã«ãã&NewLine;ãä½ãæ¹ã &NewLine;â ã¢ã¼ã¢ã³ãããã£ã©ã¡ãªã¼ãããå¤§ããã®éã«ã°ã©ãã¥ã¼ç³ã¨æ°´ãå¥ãä¸ç«ã«ããã¦æ²¸é¨°ããããâ»ç ç³ãçµæ¶åããã®ã§ãã©ã§ã¯æ··ãããéãåãã¦ç ç³ãæº¶ããã¾ã &NewLine;â¡ã¢ã¼ã¢ã³ããå ããã©ã§ã¢ã¼ã¢ã³ãã«çµ¡ãã¦ããã &NewLine;â¢ãã°ããããã¨æ°´åããªããªãã·ããããçµæ¶åãã¦ãããå¼±ç«ã«ããå°ããã¤æº¶ããã¦ãããªãããããã«ç«ãå¥ãã¦ããã &NewLine;â»æº¶ããããªããã¡ã«ã«ã©ã¡ã«è²ã«ãªãããã§ããã°ãç«åãå¼±ãã¦èª¿æ´ãã &NewLine;â£çµæ¶ãå®å¨ã«æº¶ãããç«ãå¼·ããä¸æ°ã«ãã£ã©ã¡ãªã¼ããã &NewLine;â¤å¨ä½ã«è²ãå¥ã£ããç«ãæ¢ããããã«ãã¿ã¼ãå ãã¦çµ¡ããã &NewLine;â¥ã·ã«ãããããªã¼ãã³ãã¼ãã¼ã®ä¸ã«ã ããç±ããã¡ã¯ãã©ã§æ··ãç¶ãã¦ãããããã©ãã©ã®ç¶æã«ããã &NewLine;â»æ¾ç½®ããã¨åºã¾ã£ã¦ãã¾ãã®ã§ãããç¨åº¦å·ãã¦ãã£ã¤ããªããªãã¾ã§ç¶ãã¾ã &NewLine;â¦ã¢ã¼ã¢ã³ããå®å¨ã«å·ããã¾ã§ã®éããã§ã³ã¬ã¼ãããã³ããªã³ã°ãããã³ã¼ãã£ã³ã°ç¨ãã§ã³ã¬ã¼ããä½¿ç¨ããæ¹ã¯æº¶ããã ãã§OKã§ãã&NewLine;ããã³ããªã³ã°ã®ããæ¹ã &NewLine;åç»ã¯ãã¡ã&srarr;https&colon;//youtu&period;be/inLS9Dkdoos &NewLine;â 200gã®ãã¡ã150ï½ãèç±ã®ãã©ã¹ããã¯ãã¦ã«ã«å¥ããã &NewLine;â»ä»åã¯ï¿¥100ã·ã§ããã§è²·ã£ãã¬ã³ã¸ä½¿ç¨å¯ã®ãã¦ã«ãä½¿ç¨ãã¦ãã¾ã &NewLine;â»æ¹¯çã§æº¶ããå ´åã¯ã¹ãã³ã¬ã¹ãã¦ã«ãä½¿ç¨ãã¾ã &NewLine;â¡æ®ãã®50ï½ãç´°ããå»ãã§ããããã®ãã§ã³ã¬ã¼ãã¯å¿ããã³ããªã³ã°ã®åãã¦ããç¶æã®ãã®ãä½¿ç¨ãã¾ãã &NewLine;â»å£²ããã¦ãããã§ã³ã¬ã¼ãã¯ãã³ããªã³ã°ãåãã¦ããç¶æã§ãã®ã§ããã¡ããä½¿ç¨ããã°ééããªãã§ã &NewLine;â¢150ï½ã®ãã§ã³ã¬ã¼ããæº¶ãããã¬ã³ã¸ãä½¿ç¨ããæã¯ä¸åº¦ã«é·æéããã¦ãã¾ãã¨ç¦ãã¦ãã¾ãã®ã§ã500W 30ç§&srarr;20ç§&srarr;10ç§ã¨æº¶ããå·åã«ãã£ã¦ç§æ°ãå¤ããªããæ¸©åº¦ãä¸ãã¦ããã &NewLine;â ã¹ã¤ã¼ããã§ã³ã¬ã¼ãã50ï½55â &NewLine;â£æ¸©åº¦ãä¸ãã£ããå ç±ããããå»ãã§ããã50ï½ã®ãã§ã³ã¬ã¼ããå ãã¦è»½ãæ··ããã &NewLine;ãã®ã¾ã¾2ï½3åç½®ãããã§ã³ã¬ã¼ãã®ç±ã§ãã£ããæããããã¦ããã &NewLine;â¤ãã§ã³ã¬ã¼ãããã£ããæ··ãå¾å¥ããããã§ã³ã®ç²ããã£ããæº¶ããè¾¼ãã§ããã &NewLine;ä½æ¥æ¸©åº¦ã«ãªãã°ãã³ããªã³ã°çµäºã§ãã &NewLine;â ã¹ã¤ã¼ããã§ã³ã¬ã¼ãã31ï½32â&NewLine;â§å·ããã¢ã¼ã¢ã³ããå¤§ããã®ãã¦ã«ã«ç§»ãã &NewLine;ãã³ããªã³ã°ã®åãããã§ã³ã¬ã¼ãã6åã«åãã¦ã¢ã¼ã¢ã³ãã«ããã¦ããããã§ã³ãããããçµ¶ãããã©ã§æ··ãç¶ãããã£ããåºã¾ããã©ãã©ã®ç¶æã«ãªã£ããæ¬¡…ã¨6åç¹°ãè¿ãã &NewLine;â¨6åç®ãåºã¾ã£ãããã³ã³ã¢ãæº¶ããªãç²ç³ããµãããå¨ä½ãã³ã¼ãã£ã³ã°ããã&NewLine;èµ¤å¤ç·æ¸©åº¦è¨&srarr;https&colon;//amzn&period;to/2M7WplN &NewLine;èç±ãã¦ã«&srarr;DAISOã®ã¬ã³ã¸ä½¿ç¨å¯ã®ãã©ã¹ããã¯ãã¦ã«ã§ã&NewLine;ãã¬ã³ã¿ã¤ã³ã®åæã¢ã¤ãã ã¯ãã¡ãã®ãã®ãä½¿ç¨ãã¦ãã¾ã↓ &NewLine;&starf;ã¢ããªã¨ ã ãã±&starf; 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