外サクッ！【濃厚フィナンシェショコラ】【】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/xogiMqx-sg0&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¥ç«ã¦ã¯å¤ããµã¯ãã¨ãä¸ã¯ãã£ã¨ãæ¿åãªã·ã§ã³ã©ã®ãã£ãã³ã·ã§ã§ãã &NewLine;æéãçµã¤ã¨ãã£ã¨ãã¬ãã¼ã·ã§ã³ã©ã®ãããªè³ªæã«ãªãã¾ãã &NewLine;ã©ã¡ããç¾å³ããã®ã§é£ã¹æ¯ã¹ãæ¥½ããã§ãã ããï¼¾ï¼¾ &NewLine;ä»åã¯åéã§ä»è¾¼ã¿ããã£ãã³ã·ã§åãããã£ã³åã§ç¼ãã¦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;æ¥æ¬å¨å½ãæµ·å¤ã®æ¹ã§ããªã³ã©ã¤ã³ã§åè¬ã§ãããèåæå®¤ããã£ã¦ãã¾ãï¼ &NewLine;ãªã³ã©ã¤ã³ã¹ã¤ã¼ãã¹ã¯ã¼ã«Saki&period;ï¼å¬å¼HPããhttp&colon;//saki-plus&period;com/&NewLine;ãèªå·±æµã®ãèåä½ãããã¯ã³ã©ã³ã¯ä¸ã®ãèåä½ãã¸ã &NewLine;ç¡æã¡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;ãã®ä»ãã¢ããã¤ã¶ã¼ã»ã¬ã·ãéçºçãè¡ã£ã¦ãã¾ãã&NewLine;ããµããã£ã³ãã«ã &NewLine;ããã£ã·ã¨Campï¼ãæ¬æ°ãã£ã³ãé£¯ã &NewLine;https&colon;//www&period;youtube&period;com/channel/UCYCJH7ZRScMWD7xl6Ynmj0Q&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;00&colon;00 ãªã¼ããã³ã°ï¼Openingï¼ &NewLine;0&colon;26 ã¬ã·ãï¼Recipeï¼ &NewLine;0&colon;34 åæºåï¼Mold preparationï¼ &NewLine;1&colon;42 ç¦ãããã¿ã¼ãï¼Burnt butterï¼ &NewLine;3&colon;07 çå°ä½ãï¼Make doughï¼&NewLine;ãææããã£ãã³ã·ã§åã6ååï¼ããã£ã³åãåãåéã§ãï¼ &NewLine;ã¢ã¼ã¢ã³ããã¼ãã«ã20ï½ &NewLine;èåç²ã9ï½ &NewLine;ã³ã³ã¢ãã¦ãã¼ã2ï½ &NewLine;ã°ã©ãã¥ã¼ç³ã35ï½ &NewLine;ã¹ã¤ã¼ããã§ã³ã¬ã¼ã56ï¼ã30ï½ &NewLine;åµç½ã45ï½ &NewLine;ç¡å¡©ãã¿ã¼ã40ï½&NewLine;ãä¸æºåã &NewLine;ã»æ¹¯ãããç¨æãã &NewLine;ã»ã¢ã¼ã¢ã³ããã¼ãã«ãèåç²ãã³ã³ã¢ãã¦ãã¼ã¯åããã¦ããæ··ãã¦ãã &NewLine;ã»çå°ã«ã®ãããããã³ã°ææãäºåã«ç¨æãã¦ãã &NewLine;ã»ç¦ããæ¢ãç¨ã®æ°´ãç¨æãã¦ãã &NewLine;ã»çå°ãä½ãå§ããåã«ãªã¼ãã³ã180âã«äºç±ãã&NewLine;ãä½ãæ¹ã &NewLine;â åæºåãããããã±ã§æããããããã¿ã¼ãèãå¡ããæº¶ããªãããæ¶¼ããæã«ç½®ãã¦ããã &NewLine;â¡éã«ãã¿ã¼ãå¥ããç¦ãããã¿ã¼ãä½ããã¾ãã¯ãã¿ã¼ãæº¶ããããã°ããããã¨å¤§ããæ³¡ãåºã¦ãããããã«å ç±ãç¶ããã¨æ³¡ãç´°ãããªããè¶è²ãè²ã¥ãã¦ãããç«ãããããã &NewLine;â¢éåºãæ°´ã«ãã¦ã¦ä¸æ°ã«å·ã¾ãç¦ãããæ¢ããã &NewLine;â£è¶æ¼ãã§æ¼ããªãããã¦ã«ã«ç§»ãããã®ã¾ã¾å·ã¾ãã &NewLine;â¤çå°ãä½ãããã§ã³ã¬ã¼ããæ¹¯ããã«å½ã¦ã¦æº¶ããã &NewLine;â»ãã®ææ¹¯ããã®æ¸©åº¦ã¯50âï½60âã«ãã¾ã &NewLine;â¥åµç½ã®ã³ã·ãåãã°ã©ãã¥ã¼ç³ãå ããæ¹¯ããã«å½ã¦ã¦ç ç³ãæº¶ããã40âç¨åº¦ã«ãªã£ããæ¹¯ããããå¤ãã &NewLine;â»æ³¡ç«ããªãããã«éãã«æ··ãåããã¾ã &NewLine;â¦åãããç²é¡ãä¸åº¦ã«ãµããå¥ããä¸å¿ããæ··ãåããããæ··ãããæ³¨æã &NewLine;â»æ··ããããã¨ã°ã«ãã³ãåºã¦çå°ãåºããªãã¾ã &NewLine;â§30âç¨åº¦ã«æ¸©åº¦ãèª¿æ´ãããã§ã³ã¬ã¼ããå ãæ··ãåãããç¶ãã¦40âç¨åº¦ã«èª¿ç¯ããç¦ãããã¿ã¼ãå ãæ··ãåããããããã§çå°ã®å®æã &NewLine;â¨çµãè¢ã«å¥ãã¦åã®8åç®ã¾ã§æµããç¨æãããããã³ã°ææãã®ãã180âã§12ï½14åç¼æã &NewLine;â©ç¼ãããã£ããããã«åããå¤ãã¦ãã®ã¾ã¾å·ã¾ããç¼ãä¸ããã®ç®å®ã¯ä¸å¿ãè»½ãæ¼ãã¦è·³ãè¿ããããã°OKã§ãã&NewLine;ãIngredientsãFor 6 financier molds &NewLine;20g almond powder &NewLine;9g cake flour &NewLine;2g cacao powder &NewLine;35g sugar &NewLine;30 g sweet chocolate &NewLine;45g egg whites &NewLine;40g unsalted butter&NewLine;ãPreparationã &NewLine;ã»Prepare a hot water bath&period; &NewLine;ã»Mix together almond powder, cake flour, and cacao powder&period; &NewLine;ã»Prepare the topping ingredients for the dough in advance&period; &NewLine;ã»Prepare a large bowl of water to prevent burning&period; &NewLine;ã»Preheat the oven to 180°C before starting to make the dough&period;&NewLine;ãHow to makeã &NewLine;â Prepare the mold&period; Spread a thin layer of softened butter with a brush and set aside in a cool place to prevent melting&period; &NewLine;â¡Put the butter in a pan and make the browned butter&period; Melt the butter first, and after a while, large bubbles will appear&period; After a while, large bubbles will appear&period; Continue heating and the bubbles will become finer&period; &NewLine;â¢Put the bottom of the pan in water to cool it down at once and stop burning&period; &NewLine;â£Transfer the mixture to a bowl with a tea strainer and let it cool&period; &NewLine;â¤Make the dough&period; Melt the chocolate in a water bath&period; &NewLine;â»At this time, the temperature of the water heater should be 50â to 60â&period; &NewLine;â¥Cut the stiffness of the egg white and add the sugar&period; Place the egg whites in a bowl of hot water to melt the sugar and blend it into the egg whites&period; &NewLine;When the temperature reaches about 40°C, remove from the water heater&period; &NewLine;â»Mix gently to avoid foaming&period; &NewLine;â¦Sift in the flour mixture at once&period; Mix from the center&period; Do not overmix&period; &NewLine;â»Do not overmix, or the gluten will be released and the dough will become hard&period; &NewLine;â§Add the chocolate at about 30â, and then add the browned butter at about 40â&period; The dough is now ready&period; &NewLine;â¨Put the dough into a pipe bag and fill the bag up to the eighth part of the mold&period; Top with the prepared topping ingredients and bake at 180â for 12-14 minutes&period; &NewLine;â©As soon as it is done baking, remove it from the mold and let it cool&period; &NewLine;A good rule of thumb for baking is to press lightly on the center and see if it bounces back&period;&NewLine;&ll;ä»åä½¿ç¨ããéå·ã»ææ&gg; &NewLine;â ã·ã£ã¼ã ãªã¼ãã³ã¬ã³ã¸ 31L ã³ã³ãã¯ã·ã§ã³ 2æ®µèª¿ç ãã¯ã¤ã RE-SS10-XW &NewLine;&srarr;https&colon;//amzn&period;to/3iJzDO9&NewLine;â HARIO(ããªãª)çå£ãã¦ã« èç±ã¬ã©ã¹ æ¥æ¬è£½ KB-1318 3åã»ãã &NewLine;&srarr;https&colon;//amzn&period;to/3BxFf5M&NewLine;â PYREX ãã¦ã«2&period;5&ell; &NewLine;&srarr;https&colon;//amzn&period;to/3BBDLYb&NewLine;â iwaki(ã¤ã¯ã) èç±ã¬ã©ã¹ ã¬ã³ã¸ã«ãã¼ ãã¼ã·ãã¯ ãã¦ã«1&period;5Lç¨ &NewLine;&srarr;https&colon;//amzn&period;to/2W6t2EQ&NewLine;â cotta çµãè¢ 5-50 ç½ A50×B29cm &NewLine;&srarr;https&colon;//amzn&period;to/3z6Ligi&NewLine;â ãã£ãã¡ãã¼ ããã£ã³å(6åå) &NewLine;&srarr;https&colon;//www&period;cotta&period;jp/products/detail&period;php&quest;product&lowbar;id=088655&NewLine;â èµ¤å¤ç·æ¸©åº¦è¨ &NewLine;&srarr;https&colon;//amzn&period;to/2M7WplN&NewLine;â ä¸å¶å²çµµãããã£ã¼ã« &NewLine;è£½èè¡çå¸« &NewLine;èåè£½é æè½å£«1ç´ &NewLine;é«æ ¡åæ¥å¾ãããã£ã¹ãªã¼ã§11å¹´ä¿®è¡ã &NewLine;ç¬å¦ã§è£½èè¡çå¸«ãåå¾ã &NewLine;ãããããã£ã·ã¨ã®ç»ç«éãã¸ã£ãã³ã±ã¼ãã·ã§ã¼ã§4åº¦å¥è³ã &NewLine;ãã®ä»å¥è³çµé¨å¤æ°ã &NewLine;ãã®å¾ãè£½èå¦æ ¡æå¡ã¸è»¢è·ã &NewLine;ãèåãä½ãä»äºããæããä»äºã¨ããæ°ããªãã£ã¬ã³ã¸ãããã &NewLine;4å¹´éãè£½èå®ç¿ã¯ãã¡ããè£½èçè«ãªã©ãåº§å¦ææ¥ãåãæã¤ã &NewLine;ãæãããä»äºã«ãããããæããç¾å ´ã§å¹ã£ãæè¡ã¨å°éå¦æ ¡ã§ç£¨ããæããã¹ãã«ãçãã &NewLine;å¨å½ã©ãããã§ãåè¬ã§ããããªã³ã©ã¤ã³ã¹ã¤ã¼ãã¹ã¯ã¼ã«ã®ç«ã¡ä¸ããæ±ºæããã&NewLine;2019å¹´12æãªã³ã©ã¤ã³ã¹ã¤ã¼ãã¹ã¯ã¼ã«Saki&period;+ãéè¬ã&NewLine;&num;saki&period;plus &NewLine;&num;ãã£ãã³ã·ã§ &NewLine;&num;ãã£ãã³ã·ã§ã·ã§ã³ã©&NewLine;&NewLine;