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<p>ãªã³ã©ã¤ã³ã¹ã¤ã¼ãã¹ã¯ã¼ã«Saki.+ä¸å¶å²çµµã§ãã</p>
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<amp-youtube layout="responsive" width="500" height="281" data-videoid="P2esQCAHhWk" title="ãã¬ã¢ã³ã¯ãªã¼ã ããã»ããLemon Cream Busseãã®ä½ãæ¹/ããã£ã·ã¨ãæãããèåä½ãï¼"><a placeholder href="https://youtu.be/P2esQCAHhWk"><img src="https://i.ytimg.com/vi/P2esQCAHhWk/hqdefault.jpg" layout="fill" object-fit="cover" alt="ãã¬ã¢ã³ã¯ãªã¼ã ããã»ããLemon Cream Busseãã®ä½ãæ¹/ããã£ã·ã¨ãæãããèåä½ãï¼"></a></amp-youtube></p>
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<p>ãIngredientsã pieces, 6 cm in diameter<br />
â Busse<br />
2 egg whites<br />
2 egg yolks<br />
50g sugar<br />
50g cake flour<br />
10g almond powder<br />
Zest of 1 lemon</p>
<p>â Lemon cream<br />
40g lemon juice<br />
50g sugar<br />
1 egg<br />
30g unsalted butter<br />
40g unsalted butter<br />
(Lemon peel, as desired)<br />
ãPrepã<br />
ã»Preheat the oven to 190°C.<br />
ãHow to makeã<br />
â Busse<br />
â Beat the egg whites lightly with a hand mixer and add the sugar in three parts.<br />
The first time→ when the egg whites lose their stiffness and become fluffy.<br />
The second time→ When the bubbles become fine.<br />
Third time→ Beat until a few streaks remain.<br />
Beat the mixture until it becomes stiff.<br />
â¡Break up the egg yolks and add them to the batter, making sure not to crush the foam.<br />
â¢Sift in the flour and almond powder, then up the mixture from the bottom until smooth.<br />
â£The outer zest of the lemon.<br />
⤠Pipe out into a silpat with a diameter of 6 cm. At this time, make it tall and fluffy.<br />
⥠Sprinkle the icing sugar twice, once lightly, and once the surface melt with water.<br />
Bake in the oven at 190°C for 8 to 10 minutes.<br />
â¦After baking, remove the baking sheet and let cool.<br />
â Lemon Cream<br />
â Squeeze the lemon.<br />
â¡Add sugar to egg and mix. Add lemon juice and mix.<br />
â¢Pour the mixture into a saucepan and add 30g of unsalted butter.<br />
â£Keep mixing with a rubber spatula, and when the whole mixture begins to thicken, remove from heat.<br />
â¤Transfer the mixture to a bowl and put it in ice water to remove the heat.<br />
â¥Break up 40g of unsalted butter with a whipper and add half of the mixture to â¤.<br />
⦠Add the rest of the ingredients and mix until well blended.<br />
â»If there is any separation at this point, place the mixture in a hot water bath to warm it up a little.<br />
â Finish<br />
â Turn over the 8 pieces and squeeze the cream.<br />
â¡Top with lemon peel as desired.<br />
â¢Pipe the cream over the lemon peel for adhesion.<br />
â£Sand the dough and finish.</p>
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→https://amzn.to/3prGYUt</p>
<p>â cotta çµãè¢ 5-50 ç½ A50×B29cm<br />
→https://amzn.to/3z6Ligi</p>
<p>â dretec (ããªããã¯) ãã³ããããµã¼<br />
→https://amzn.to/3uYv1qo</p>
<p>≪ä»å使ç¨ããcottaåå≫<br />
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→https://www.cotta.jp/products/detail.php?product_id=027119</p>
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【レモンクリームブッセ】【Lemon Cream Busse】の作り方/パティシエが教えるお菓子作り！
