基本の【キャラメルソース】【caramel sauce】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/M4t8R3KIas4&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;åºæ¬ã®ãã£ã©ã¡ã«ã½ã¼ã¹ã®ä½ãæ¹ããç´¹ä»ãã¾ãã &NewLine;æ°´ãå ããã¬ã·ããããã¾ãããä»åã¯æ°´ã¯å ããå°ããã¤ä¸å¯§ã«ç¦ããã¦ããæ¹æ³ã§ãã &NewLine;ãå¥½ã¿ã§å¡©ãã£ã©ã¡ã«ã«ãããããã¿ã¼ãå ãã¦ã³ã¯ãåºãã®ããã¹ã¹ã¡ã§ãï¼&NewLine;é³å£°è§£èª¬ä»ãã¼ã¸ã§ã³ã¯ãã¡ããããè¦§ãã ãã↓ &NewLine;<amp-youtube layout="responsive" width="500" height="281" data-videoid="zZ0VGybu8us" title="ð§è§£èª¬ä» åºæ¬ã®ããã£ã©ã¡ã«ã½ã¼ã¹ããcaramel sauceãã®ä½ãæ¹/ããã£ã·ã¨ãæãããèåä½ãï¼"><a placeholder href="https&colon;//youtu&period;be/zZ0VGybu8us"><img src="https&colon;//i&period;ytimg&period;com/vi/zZ0VGybu8us/hqdefault&period;jpg" layout="fill" object-fit="cover" alt="ð§è§£èª¬ä» åºæ¬ã®ããã£ã©ã¡ã«ã½ã¼ã¹ããcaramel sauceãã®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;&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; &NewLine;ãç®æ¬¡ã &NewLine;0&colon;21 ã¬ã·ãï¼Recipeï¼ &NewLine;0&colon;30 çã¯ãªã¼ã ãæ¸©ããï¼Heat the creamï¼ &NewLine;0&colon;55 ç ç³ãå°ããã¤æº¶ããï¼Melt the sugar little by littleï¼ &NewLine;2&colon;19 æ³¡ã®ç¶æã®å¤åï¼Changing the state of the foamï¼ &NewLine;2&colon;52 ç«ãæ¢ããã¿ã¤ãã³ã°ï¼When to turn off the heatï¼ &NewLine;4&colon;06 å¡©ãã£ã©ã¡ã«ï¼Salted Caramelï¼&NewLine;ãææãã &NewLine;çã¯ãªã¼ã 42ï¼ã100ï½ &NewLine;ã°ã©ãã¥ã¼ç³ã100ï½ &NewLine;&ll;å¡©ãã£ã©ã¡ã«&gg; &NewLine;å¡©ã1ï½ï¼ã»ãã®ãæããç¨åº¦ï¼ &NewLine;ã2ï½ï¼ãã£ããæããç¨åº¦ï¼&NewLine;ãä½ãæ¹ã &NewLine;â çã¯ãªã¼ã ãé»åã¬ã³ã¸ã§æ¸©ãããï¼600ï½ãç´1åéï¼ &NewLine;â¡ã°ã©ãã¥ã¼ç³ãæ°åã«åãã¦å ããå¼±ç«ã§æº¶ããã¦ãããï¼ä»åã¯4åã«åãã¦å ãã¾ããï¼ &NewLine;â»ãã£ã©ã¡ã«ãä½ãã¨ãã®éåã¯ãæ··ããªããã¨ãã§ãï¼ &NewLine;ãã©ãªã©ã§æ··ãã¦ãã¾ãã¨ç ç³ãåçµæ¶åãã¦ãã¾ãã®ã§ãéãåããªãããã£ããæº¶ããã¾ãã &NewLine;â¢ç ç³ãæº¶ãããå ããããç¹°ãè¿ãå¨ã¦ã®ç ç³ãæº¶ããã &NewLine;â£ããããæ³¡ã®ç¶æãå¤åãã¦ããã®ã§è¦éããªãããã«ããã &NewLine;ã¯ããã¯ç´°ããæ³¡ãåºã¦ãã &NewLine;ããããã↓ &NewLine;å¤§ããæ³¡ãåºã¦ãã &NewLine;ããããã↓ &NewLine;å¤§ããæ³¡ãå°ãå°ãããªã£ã¦ããããã®ç¶æã§ç«ãæ¢ããã &NewLine;ï¼è¦ã¿ãè¦æãªæ¹ã¯ããå°ãæåã§ç«ãæ¢ãã¦ãã ããï¼ &NewLine;â¤çã¯ãªã¼ã ã3åã«åãã¦å ãããè¸æ°ç«å·ã«æ³¨æããªãããã£ããæ··ããã &NewLine;â»å¢ãããæ²¸ãã¦ããã®ã§ç«å·ã«æ°ãä»ãã¦ãã ãã &NewLine;â¥å¡©ãã£ã©ã¡ã«ã«ããå ´åã¯ããã§å¡©ãå ããã &NewLine;â¦å¥ã®å®¹å¨ã«ç§»ããã®ã¾ã¾å·ã¾ããç²ç±ãã¨ãããå·èµåº«ã§ä¿åããã &NewLine;â»ä¿åã¯1é±éç¨åº¦ãç®å®ã«ãã¦ä¸ãã&NewLine;ãIngredientsã &NewLine;100g heavy cream &NewLine;100g sugar &NewLine;&ll;Salted Caramel &NewLine;1g salt (just a hint of salt) &NewLine;2g (you can feel it)&NewLine;ãHow to makeã &NewLine;â Heat the cream in a microwave oven&period; (600w for about 1 minute) &NewLine;â¡Add the sugar in several additions and melt over low heat&period; Add sugar several times and melt over low heat&period; (In this case, I added the sugar in four parts&period;) &NewLine;â»The ironclad rule for making caramel is &&num;8220&semi;Don&&num;8217&semi;t stir&excl; &NewLine;If you mix it with a spatula, the sugar will recrystallize, so melt it slowly while turning the pan&period; &NewLine;â£From here, the bubbles will start to change, so be careful not to miss them&period; &NewLine;At first, fine bubbles will appear&period; &NewLine;ããããã↓ &NewLine;Large bubbles will appear&period; &NewLine;ããããã↓ &NewLine;Turn off the heat when the large bubbles start to get a little smaller&period; &NewLine;(If you don&&num;8217&semi;t like bitterness, stop cooking a little earlier&period;) &NewLine;â¤Add the cream in three parts&period; Mix thoroughly, being careful not to burn yourself with steam&period;â»Be careful not to burn yourself as it will boil vigorously&period; 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