🎧解説付ジェノワーズ法【日本酒ケーキ】【Sake Cake】の作り方/パティシエが教えるお菓子作り！

harapeko

4年前

<div class="video"><iframe width="200" height="113" src="https&colon;//www&period;youtube&period;com/embed/6odbbGMfmxo&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¯ãæ¥æ¬éãä½¿ã£ãå¤§äººã®ã¹ã¤ã¼ãã§ãï¼ &NewLine;ã¸ã§ãã¯ã¼ãºæ³ã§ä½ãã±ã¼ãã¯ãµããµãã§ã·ããããããæã¿è¾¼ãã®ã§ãéã®é¦ããéç«ã¡ã¾ãã &NewLine;ãã©ã¯ã¼ããã¿ã¼æ³ã®ã±ã¼ãã¨ã¯ã¾ãéã£ãé£æã§ãï¼ &NewLine;â»ã¢ã«ã³ã¼ã«ããã£ããå¹ããã¦ãã¾ãã®ã§ããéã®è¦æãªæ¹ã¯ãæ³¨æãã ããï¼&NewLine;ãã®åç»ã«ã¯é³å£°è§£èª¬ãå¥ã£ã¦ãã¾ãã &NewLine;é³å£°è§£èª¬ãªããã¼ã¸ã§ã³ã¯ãã¡ããããè¦§ãã ãã↓ &NewLine;<amp-youtube layout="responsive" width="500" height="281" data-videoid="ngPHDANdFUU" title="ã¸ã§ãã¯ã¼ãºæ³ãæ¥æ¬éã±ã¼ãããSake Cakeãã®ä½ãæ¹/ããã£ã·ã¨ãæãããèåä½ãï¼"><a placeholder href="https&colon;//youtu&period;be/ngPHDANdFUU"><img src="https&colon;//i&period;ytimg&period;com/vi/ngPHDANdFUU/hqdefault&period;jpg" layout="fill" object-fit="cover" alt="ã¸ã§ãã¯ã¼ãºæ³ãæ¥æ¬éã±ã¼ãããSake Cakeãã®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; ãIngredientsã 16&period;5cm x 7cm mold &NewLine;â Dough &NewLine;2 eggs (100g) &NewLine;85g sugar &NewLine;100g cake flour &NewLine;2g baking powder &NewLine;90g unsalted butter &NewLine;â Syrup &NewLine;40g water &NewLine;20g sugar &NewLine;130g sake&NewLine;ãPreparationã &NewLine;ã»Prepare a paper pattern&period; &NewLine;ã»Prepare hot water for heating&period; &NewLine;ã»Preheat the oven to 160°C when the eggs reach 40°C&period;&NewLine;ãHow to makeã &NewLine;â Beat the eggs with a hand mixer on low speed, add the sugar and blend it in&period; &NewLine;â¡Warm the mixture by placing it in a pot of water and whisking it until it reaches the temperature of human skin&period; &NewLine;&ll;The temperature of the water for the water bath is approximate&period;&gg; &NewLine;If the bowl you are using is &NewLine;ã»Stainless steel &srarr; about 60°C &NewLine;ã»Glass &srarr; about 70°C &NewLine;â¢Remove from the water bath and melt the butter&period; &NewLine;â£Whisk the eggs further&period; The lines should slowly disappear&period; &NewLine;â¤Beat the dough at low speed to make it smooth&period; A fine dough is determined here&period; &NewLine;â¥ Add the cake flour and baking powder all at once&period; &NewLine;At first, mix as if you were folding the dough, and when the flouriness disappears, mix until it becomes glossy&period; It is a little difficult to mix because of the large amount of cake flour&period; &NewLine;â¦ Add about two scoops of the dough to the warmed butter and mix thoroughly&period; Although it is a large amount, mix thoroughly to emulsify&period; &NewLine;â§Add all of â¦ back into the batter and mix until evenly distributed&period; &NewLine;â¨Pour the batter into the mold, drop it from a height of about 10cm several times to remove air, and bake at 160â for 40 minutes&period; &NewLine;Removing the dough at 20 minutes and cutting a slit in the center&period; &NewLine;â©While baking, make the syrup&period; Melt the water and sugar in a small saucepan, turning to melt&period; &NewLine;When it comes to a boil, transfer it to a bowl and let it cool&period; &NewLine;âªJust before baking, add sake&period; (If you don&&num;8217&semi;t like alcohol, add the sake before it cools&period;) &NewLine;â«Remove from the oven, shock and unmold&period; &NewLine;Remove the paper from the mold and soak up all the syrup while it is still hot&period; &NewLine;(At this point, syrup will spill out, so it is best to place a bat underneath&period;) &NewLine;â¬Wrap the cake with plastic wrap and leave it to cool&period; &NewLine;After removing from the heat, make sure to let the cake rest overnight in the refrigerator&period;&NewLine;The next day, when you cut the cake, use a presser to cut it&period;&NewLine;ãææã16&period;5cm×7cm ãã¦ã³ãåã1æ¬å &NewLine;â çå° &NewLine;å¨åµãï¼åï¼ç´100ï½ï¼ &NewLine;ã°ã©ãã¥ã¼ç³ 85g &NewLine;èåç²ã100ï½ &NewLine;ãã¼ãã³ã°ãã¦ãã¼ 2ï½ &NewLine;ç¡å¡©ãã¿ã¼ã90ï½ &NewLine;â ã·ããã &NewLine;æ°´ 40g &NewLine;ã°ã©ãã¥ã¼ç³ 20g &NewLine;æ¥æ¬é 130g &NewLine;â»ãéãè¦æãªæ¹ã¯æ¥æ¬éã®éãæ¸ãããæ°´ã®å²åãå¢ããã¦ãã ãã &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;ãä½ãæ¹ã &NewLine;â åµããã³ããããµã¼ã®ä½éã§æº¶ãã»ãããã°ã©ãã¥ã¼ç³ãå ãé¦´æã¾ããã &NewLine;â¡æ¹¯çã«å½ã¦äººèç¨åº¦ã«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¤ãããã¿ã¼ãæº¶ããã &NewLine;â£åµãããã«æ³¡ç«ã¦ãã8ã®åãæ¸ãã¦ãã£ããããããæ¶ãã¦ãããããã«ãªãã°OKã &NewLine;â¤ä½éã§ãã¡ãæ´ãã¦ããããã¡ã®ç´°ããªçå°ã¯ããã§æ±ºã¾ãã¾ãã &NewLine;â¥ç²ãä¸åº¦ã«å ããã &NewLine;ã¯ããã¯åãããã«æ··ããç²æ°ããªããªã£ãããã¤ãåºãã¾ã§åããããç²ã®éãå¤ãã®ã§å°ãæ··ãã«ããã§ãã &NewLine;â¦æ¸©ãããã¿ã¼ã«çå°ã2ãããç¨åº¦å ããã£ããæ··ãåãããããã£ããæ··ãã¦ä¹³åãããã &NewLine;â§â¦ãçå°ã«å¨ã¦æ»ããå¨ä½ãåä¸ã«ãªãã¾ã§åãããã &NewLine;â¨åã«çå°ãæµãå¥ãã10ï½ï½ãããã®é«ãããæ°åè½ã¨ãã¦ç©ºæ°ãæãã160âã§40åç¼æã &NewLine;éä¸20åã§åºããä¸å¤®ã«åãè¾¼ã¿ãå¥ããã &NewLine;â©ç¼ãã¦ããéã«ã·ããããä½ããå°éã«æ°´ã¨ã°ã©ãã¥ã¼ç³ãå¥ãåããªããæº¶ããã &NewLine;æ²¸é¨°ããããã¦ã«ã«ç§»ããã®ã¾ã¾å·ã¾ãã &NewLine;âªç¼ããããç´åã«æ¥æ¬éãå ããã(ãéãè¦æãªæ¹ã¯ã·ããããç±ããã¡ã«æ¥æ¬éãå ãã) &NewLine;â«ãªã¼ãã³ããåºãã¦ã·ã§ãã¯ãå¥ãã¦åããå¤ãã &NewLine;åç´ãå¥ããããã«å¨ã¦ã®ã·ãããããã£ã·ãæã¿è¾¼ã¾ããã &NewLine;(ãã®æã·ãããããã¼ããã®ã§ä¸ã«ããããæ·ãã¨è¯ãã§ã) &NewLine;â¬ã©ãããæ·ãããããã«æºã¾ã£ãã·ãããã¨ä¸ç·ã«ã±ã¼ããåã¿ããã®ã¾ã¾å·ã¾ãã &NewLine;ç²ç±ãåãããå¿ãå·èµåº«ã§ä¸æ©ä¼ã¾ããã&NewLine;ç¿æ¥ãã±ã¼ããã«ããããã¨ãã¯æ¼ãåãã§ã«ãããã¦ãã ããã &NewLine;ãã¿ã¼ãå¤ãéåããã¦ããã®ã§ãå·èµããã ãã¦å®¤æ¸©ã«æ»ãã¨æããããªãã¾ãã&NewLine;&ll;ä»åä½¿ç¨ããåå&gg; 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