120g cream cheese
20g parmesan cheese
90g milk
6 eggs (divided into egg whites and egg yolks)
120g granulated sugar
80 g oil
90g cake flour
Prep
・Separate egg whites and egg yolks.
・Prepare a paper pattern (this time using a reusable baking sheet)
・Preheat the oven to 150°C.
How to make
(1)Bring the milk to a boil in a small saucepan.
(2) Heat the cream cheese to a finger’s worth of doneness, then add the parmesan cheese to make it smooth.
(3)Add the warmed milk in three parts to ② to loosen the cheese. Imagine starting with a small amount and gradually increasing it. If there are still grains of Parmesan, it’s okay.
(4) Add the egg yolks at a time and mix thoroughly.
(5) Sift in the flour all at once and mix slowly from the center.
(6) Add the thick white sesame oil and emulsify to complete the base.
(7) Make the meringue. Beat the egg whites with a mixer and add the sugar all at once. Do not beat too stiffly; it will cause the surface to crack.
Adding the sugar at once will make the mixture less frothy, but it will create fine, firm bubbles.
(8)Scoop out the meringue with a whipper and add to (6).
(9)Put all the ingredients (8) into the bowl of the meringue. Switch to a spatula and mix until the mixture is evenly distributed.
(10)our the dough into the mold. Scrape the surface with a spatula to eliminate air bubbles.
(11)Pour hot water (about 40 degrees Celsius) into the mold to keep it from floating.
Do not boil the molds in hot water, as it may cause them to crack.
(12)Bake in an oven at 150°C for about 1 hour. When baked, unmold and remove the paper pattern.
【材料】18×8×6.5 cmのパウンド型使用
ブラックチョコレート・・・・・・100 g
牛乳・・・・・・・・・・・・・・250 mL
生クリーム・・・・・・・・・・・200 mL
練乳・・・・・・・・・・・・・・40 g
グラニュー糖・・・・・・・・・・20 g
粉ゼラチン・・・・・・・・・・・8 g
水（ゼラチン用）・・・・・・・・40 mL
ココア・・・・・・・・・・・・・15 g
お湯（ココア用）・・・・・・・・大さじ２(30 mL)
▼BGM▼
The Easy Winners（E’s Jammy Jams）→ https://www.youtube.com/audiolibrary/music?nv=1
Jazz Me Blues（E’s Jammy Jams）→ https://www.youtube.com/audiolibrary/music?nv=1
かえるのピアノ written by こおろぎ → https://dova-s.jp/bgm/play568.html
〈作り方〉
① 万願寺とうがらしはヘタと種をとり、適当な大きさに切って耐熱容器に入れる。ふんわりとラップをかけてレンジ(600W)で7分加熱する。
② フードプロセッサーか包丁で①をペースト状にする。
③ ②を全体から１４０g取り分けておく
④ 白あんは固くて扱いにくいようなら耐熱容器に入れてレンジ(600W)で30秒ほど加熱する。
⑤ 白あんに取り分けておいたペースト140gを加えてよく練る。
⑥ 耐熱ボウルにもち粉、砂糖を入れて混ぜ、水も入れてさらに混ぜる。
⑦ ⑥にふんわりとラップをかけてレンジ(600W)で2分加熱する。加熱後、水で濡らした木ベラで混ぜる。
