【かぼちゃのチーズケーキ】【Pumpkin cheesecake】の作り方/パティシエが教えるお菓子作り方！

harapeko

2年前

<div class='vbp-16-9'><div class="video"><iframe width="200" height="113" src="https&colon;//www&period;youtube&period;com/embed/ABwi6zMvTCc&quest;feature=oembed" frameborder="0" allow="accelerometer&semi; autoplay&semi; clipboard-write&semi; encrypted-media&semi; gyroscope&semi; picture-in-picture&semi; web-share" allowfullscreen title="ããã¼ã¡ãã®ãã¼ãºã±ã¼ãããPumpkin cheesecakeãã®ä½ãæ¹/ããã£ã·ã¨ãæãããèåä½ãæ¹ï¼"></iframe></div></div>&NewLine;&NewLine;ãã¼ã¡ããä½¿ã£ããã¥ã¼ã¨ã¼ã¯ãã¼ãºã±ã¼ãããç´¹ä»ãã¾ãï¼ &NewLine;ã¯ãªã¼ã ãã¼ãºãçã¯ãªã¼ã ã¯ï¼ããã¯ä½¿ãåãã®ã¬ã·ãã§ãããããµã¼ã§ä¸æ°ã«æ··ãã¦ç¼ãã ãï¼ &NewLine;ããã ã¯ä»åæä½ããã¦ãã¾ãããå¸çã®ãã¹ã±ããçã§ä»£ç¨ããã ãã¦ãå¤§ä¸å¤«ã§ãã&NewLine;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8211&semi; &NewLine;ãèªå·±æµã®ãèåä½ããã &NewLine;ã¯ã³ã©ã³ã¯ä¸ã®ãèåä½ãã¸ã &NewLine;ONLINEãSWEETSãSCHOOLãSaki&period;ï¼ãhttp&colon;//saki-plus&period;com/ &NewLine;Free mail Magazineãhttp&colon;//saki-plus&period;com/maillesson/ &NewLine;Instagramãhttps&colon;//www&period;instagram&period;com/saki&period;plus/&quest;&&num;8230&semi;&NewLine;ã¢ããã¤ã¶ã¼ã»ã¬ã·ãéçºçãè¡ã£ã¦ãã¾ãã &NewLine;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8211&semi;&NewLine;ãç®æ¬¡ãTable of Contents &NewLine;00&colon;00ããªã¼ããã³ã°ï¼Openingï¼ &NewLine;00&colon;12ãã¬ã·ãï¼Recipeï¼ &NewLine;00&colon;28ãããã ï¼Bottomï¼ &NewLine;03&colon;12ãä¸æºåï¼preparationï¼ &NewLine;05&colon;43ã ãã¼ãºçå°ï¼Cheese doughï¼ &NewLine;09&colon;40ã ä»ä¸ãï¼Decorationï¼&NewLine;ãææã &NewLine;&Square;ããã ï¼Bottomï¼ &NewLine;ç¡å¡©ãã¿ã¼ / unsalted butterã20g &NewLine;ã°ã©ãã¥ã¼ç³ / sugarã20g &NewLine;èåç² / cake flourã20g &NewLine;ã¢ã¼ã¢ã³ããã¼ãã« / almond powderã20g &NewLine;ã·ãã¢ã³ / cinnamonãå°éãâ»ãå¥½ã¿ã§&NewLine;ç¡å¡©ãã¿ã¼ï¼æº¶ããï¼ / unsalted butterã20g&NewLine;&Square;ãã¼ãºçå°ï¼Cheese doughï¼ &NewLine;ãã¼ã¡ã / pumpkinã250g &NewLine;ã¯ãªã¼ã ãã¼ãº / cream cheeseã200g &NewLine;çã¯ãªã¼ã 35&percnt; / heavy creamã200g &NewLine;ã°ã©ãã¥ã¼ç³ / sugarã90g &NewLine;å¨åµ / eggsã2å &NewLine;åµé» / egg yolkã1å &NewLine;èåç² / cake flourã20g&NewLine;ä»åã¯5å·ãµã¤ãºï¼ç´å¾15cmï¼ã§ä½ã£ã¦ãã¾ãã &NewLine;ããã®ä»ã®ãµã¤ãºã§ä½ãå ´åã®è¨ç®ç®å®ã &NewLine;4å·ï¼ç´å¾12cmï¼×0&period;7 &NewLine;6å·ï¼ç´å¾18cmï¼×1&period;5 &NewLine;7å·ï¼ç´å¾21cmï¼×2 &NewLine; â»ç¼ãæéã¯ç¶æãè¦ãªããèª¿æ´ãã¦ãã ãã&NewLine;ãä¸æºåã &NewLine;ã»ãã¿ã¼ã¯å¸¸æ¸©ã«æ»ãã¦ãã &NewLine;ã»æ¹¯çç¨ã®ãæ¹¯ãæ²¸ããã¦ãã&NewLine;ãä½ãæ¹ã &NewLine;&Square;ããã &NewLine;å¸¸æ¸©ã«æ»ãããã¿ã¼ããã©ã§ã»ãããã°ã©ãã¥ã¼ç³ãå ãããæ··ãããèåç²ã¨ã¢ã¼ã¢ã³ããã¼ãã«ããµããå¥ããããå¥½ã¿ã§ã·ãã¢ã³ãå ãããã©ã§åãããã«æ··ããã &NewLine;ããããã¨ãããã¼ãç¶ã«ãªã£ãããä¸åº¦å·ååº«ã§å·ããããªã¼ãã³ã170âã«äºç±ããã &NewLine;äºç±ãçµãã£ãããã·ã«ãã³ãæ·ããå¤©æ¿ã®ä¸ã«çå°ãåºãã¦ã170âã§20åç¼æããã &NewLine;ç¼ãã¦ããéã«ããã¿ã¼ãæº¶ããã¦ãããã¾ããåã«åç´ãæ·ãã¦ãæ°´ãå¥ããªãããã«ã¢ã«ããã¤ã«ãå·»ãã¦ãåã®æºåããã¦ããã&NewLine;çå°ãç¼ãããããã«ãã¦ã«ã«ç§»ããæº¶ããã¦ããããã¿ã¼ãå ããæ··ããã &NewLine;åã®åºã«çå°ãåºããã¹ãã¼ã³ã§æ¼ãæ½°ããªãããã£ããã¨åºå¨ä½ã«çå°ãåºããã &NewLine;å·ååº«ã§å·ããã¦ããã&NewLine;&Square;ãã¼ãºçå° &NewLine;ãã¬ã³ãã¼ï¼ãããµã¼ï¼ãä½¿ã£ã¦çå°ãä»è¾¼ãã§ããã &NewLine;ã¾ãã¯ç®ãå¥ãããã¼ã¡ããèç±ãã¦ã«ã«å¥ããã©ãããããã¦600Wã§ç´4åãä¸²ãããã¦ã¹ãã¨éããããæããããªãã¾ã§å ç±ããã &NewLine;ãªã¼ãã³ã160âã«äºç±ããã&NewLine;æãããããã«ããã£ãã¯ãªã¼ã ãã¼ãºãçã¯ãªã¼ã ãã°ã©ãã¥ã¼ç³ãå¨åµãåµé»ããããµã¼ã«å ããæ¹æããã &NewLine;å¨ä½ãåä¸ã«æ··ãã£ãããèåç²ãå ãæ´ã«æ¹æããã &NewLine;ãã¦ã«ã«è£æ¼ãããã &NewLine;æå¾ã«å¨ä½ãè»½ãæ··ãã¦åä¸ãªç¶æã«ãã¦ãããç¨æãã¦ãããåã«æµãã &NewLine;åããããã«ç§»ãããæ¹¯ã1&period;5~2cmç¨åº¦æ³¨ãã160âã§1æéãç¼æããã&NewLine;ç¼ãããç¶²ã«ç§»ãã¦ãã®ã¾ã¾å·ã¾ããç²ç±ãåãããå·èµåº«ã§å·ããã&NewLine;&Square;ä»ä¸ã &NewLine;å·ãããã¼ãºã±ã¼ãã®åã®å´é¢ã¨åç´ã®éããã¬ãããªã©ã§ä¸å¨ãã¦ãããåãå¤ãã &NewLine;ãå¥½ã¿ã®ãµã¤ãºã«åã£ã¦ãããã¦ã£ã³ã®ãã³ã¬ã¼ã·ã§ã³ãªã©ãæ¥½ããã§ãã ããï¼&NewLine;ä»ååèã«ããã¦ããã ããããã¥ã¤ã«ã»ãã³ãã«ãã®ã¬ã·ã &NewLine;&&num;x1f35d&semi;Pastaã¯ãªã¼ã¬ãã &NewLine;<amp-youtube layout="responsive" width="500" height="281" data-videoid="s9QAbX7viH4" data-param-si="sNhVlpzWdRnJDV6r" title="ãã¬ã·ãä»ããé»ããã¿ãã¿ã®é£¾ã(ãã¥ã¤ã«ã»ãã³ãã«)ã®ä½ãæ¹"><a placeholder href="https&colon;//youtu&period;be/s9QAbX7viH4&quest;si=sNhVlpzWdRnJDV6r"><img src="https&colon;//i&period;ytimg&period;com/vi/s9QAbX7viH4/hqdefault&period;jpg" layout="fill" object-fit="cover" alt="ãã¬ã·ãä»ããé»ããã¿ãã¿ã®é£¾ã(ãã¥ã¤ã«ã»ãã³ãã«)ã®ä½ãæ¹"></a></amp-youtube> &NewLine;â»åéã§ä½ãã¾ãã&NewLine;ããå·ããç¶æã§ãå¬ãä¸ããé ãã¨ç¾å³ããã§ãï¼&NewLine;ããï¼¼ï¼¼ï¼¼Bon appétit&excl;ï¼ï¼ï¼&NewLine;ãHow to make it in Englishã&NewLine;ãPreparationã &NewLine;Bring butter to room temperature&period; &NewLine;Boil water for roasting&period;&NewLine;ãHow to makeã &NewLine;&Square;Bottom &NewLine;Break the butter into pieces with a spatula and add the sugar&period; Sift in the flour and almond pudding&period; Add cinnamon to taste and mix with a spatula&period; &NewLine;Once the mixture has become a smooth batter, put it in the freezer to chill&period; Preheat the oven to 170 °C&period; &NewLine;After preheating, spread the dough on a baking sheet lined with a silpat and bake at 170 °C for 20 minutes&period; &NewLine;While baking, melt the butter&period; Also prepare the moulds by lining the moulds with paper and wrapping them with aluminium foil to prevent water from getting in&period;&NewLine;As soon as the dough is baked, transfer it to a bowl, add the melted butter and mix&period; &NewLine;Spread the dough over the bottom of the mould, pressing down with a spoon to spread the dough firmly over the entire bottom&period; &NewLine;Chill in the freezer&period;&NewLine;&Square;Cheese dough &NewLine;Prepare the dough using a blender&period; &NewLine;First, place the peeled pumpkin in a heatproof bowl, cover with plastic wrap and cook on 600 W for about 4 minutes, until soft enough to be easily pierced with a skewer&period; &NewLine;Preheat the oven to 160°C&period;&NewLine;Add the softened pumpkin, cream cheese, cream, sugar, whole eggs and egg yolks to a mixer and stir&period; &NewLine;When the mixture is evenly mixed, add the flour and mix further&period; &NewLine;Back strain into a bowl&period; &NewLine;Finally, mix the whole mixture lightly to make it homogeneous and pour it into the prepared moulds&period; &NewLine;Transfer the moulds to a baking tray, pour in hot water and bake at 160 °C for 1 hour&period;&NewLine;Once baked, transfer to a net and leave to cool&period; When the heat is removed, refrigerate&period;&NewLine;&Square;Finishing touches &NewLine;Unmould the cooled cheesecake mould after circling it with a palette or similar between the sides of the mould and the patterned paper&period; &NewLine;Cut into desired size and enjoy decorating for Halloween&excl;&NewLine;Tastes best when served well chilled&excl;&NewLine;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8211&semi; 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