Title | : | 🎧解説付ã€ãƒžãƒ‰ãƒ¬ãƒ¼ãƒŒã‚·ãƒ§ã‚³ãƒ©ã€‘ã€madeleine chocolate】ã®ä½œã‚Šæ–¹/パティシエãŒæ•™ãˆã‚‹ãŠè“åä½œã‚Šï¼ |
Duration | : | 12:01 |
Viewed | : | 23,968 |
Published | : | 08-08-2020 |
Source | : | Youtube |
オンラインスイーツスクールSaki.+ä¸å¶‹å’²çµµã§ã™ã€‚ 今回ã¯ãƒãƒ§ã‚³ãƒ¬ãƒ¼ãƒˆã‚’使ã£ãŸã—ã£ã¨ã‚Šã‚¿ã‚¤ãƒ—ã®ãƒžãƒ‰ãƒ¬ãƒ¼ãƒŒã‚’ã”紹介ã—ã¾ã™ã€‚ ã“ã®å‹•ç”»ã«ã¯éŸ³å£°è§£èª¬ãŒå…¥ã£ã¦ã„ã¾ã™ã€‚ 音声ãªã—ãƒãƒ¼ã‚¸ãƒ§ãƒ³ã¯ã“ã¡ã‚‰ã‹ã‚‰ã”覧ãã ã•ã„↓ https://youtu.be/R2aHo4pjpFQ **************************************************** オンラインã§ãŠè“å教室をやã£ã¦ã„ã¾ã™ï¼ å…¬å¼HP  http://saki-plus.com/ メルマガ  http://saki-plus.com/maillesson/ Instagram https://www.instagram.com/saki.plus/?hl=ja FaceBook http://www.facebook.com/sakie.nakajima.ss ãã®ä»–ã€ã‚¢ãƒ‰ãƒã‚¤ã‚¶ãƒ¼ãƒ»ãƒ¬ã‚·ãƒ”開発ç‰ã‚‚è¡Œã£ã¦ã„ã¾ã™ã€‚ **************************************************** Ingredients] for 8 madeleine molds 55g egg 30g sugar 20g honey 40g Chocolate56% 40g unsalted butter 15g almond Powder 30g cake flour 10g cacaopowder 2 g baking powder 5cc Grand Marnier [Prep] Bring the butter to room temperature. Preheat the oven to 180°C before making the dough. At this point, preheat the baking sheet as well. Method. (1)Brush the butter into the mold with a brush and refrigerate until ready to use. (2)Melt the chocolate and butter in the microwave. Melt the chocolate and butter in a microwave oven for 30 seconds. (3)Crack the whole eggs into a bowl, break them up, add sugar, and mix to blend. (4)Add the honey and mix until combined. Add the melted chocolate and butter, and mix in the almond puddles. (5)Add the almond puddles and mix in. (6)Sift the cake flour, cacao powder and baking powder together and slowly mix in from the center. Gradually mix larger and larger, incorporating the flour around it. (7) Finally, add the Grand Marnier and mix in the last of the ingredients. (8) Cover with plastic wrap and let it rest in the refrigerator for at least 1 hour. Then return the dough to room temperature for 30 minutes. (9)Put the dough in a spatula to make it evenly distributed. (10)Bake at 180°C for 12 minutes. Bake at 180°C for 12 minutes. Remove from the mold immediately after baking. ã€æ料】マドレーヌ型8個分 å…¨åµã€€55g グラニュー糖 30g ã¯ã¡ã¿ã¤ã€€20g スイートãƒãƒ§ã‚³ãƒ¬ãƒ¼ãƒˆã€€40g ç„¡å¡©ãƒã‚¿ãƒ¼ã€€40g アーモンドプードル 15g 薄力粉 30g ココアパウダー 10g ベーã‚ングパウダー 2g グランマルニエ 5cc ã€ä¸‹æº–備】 ・型ã«å¡—ã‚‹ãƒã‚¿ãƒ¼ã¯å®¤æ¸©ã«æˆ»ã—ã¦ãŠã ・生地を作るå‰ã«ã‚ªãƒ¼ãƒ–ンを180℃ã«äºˆç†±ã™ã‚‹ã€‚ã“ã®æ™‚ã«å¤©æ¿ã‚‚一緒ã«äºˆç†±ã™ã‚‹ã€‚ ã€ä½œã‚Šæ–¹ã€‘ â‘ åž‹ã«ãƒãƒžãƒ¼ãƒ‰çŠ¶ã«ã—ãŸãƒã‚¿ãƒ¼ã‚’ãƒã‚±ã§å¡—ã‚Šã€ç›´å‰ã¾ã§å†·è”µåº«ã§å†·ã‚„ã—ã¦ãŠã。 â‘¡ãƒãƒ§ã‚³ãƒ¬ãƒ¼ãƒˆã¨ãƒã‚¿ãƒ¼ã¯é›»åレンジã«ã‹ã‘ã¦æº¶ã‹ã—ã¦ãŠã。(600ï½—ç´„30秒) ③全åµã‚’ボウルã«å‰²ã‚Šã€è»½ãã»ãã—ã¦ã‚°ãƒ©ãƒ‹ãƒ¥ãƒ¼ç³–ã‚’åŠ ãˆæº¶ã‹ã—込むよã†ã«æ··ãœã‚‹ã€‚ â‘£ã¯ã¡ã¿ã¤ã‚’åŠ ãˆæ··ãœåˆã‚ã›ã¦ã„ã。続ã‘ã¦æº¶ã‹ã—ã¦ãŠã„ãŸãƒãƒ§ã‚³ãƒ¬ãƒ¼ãƒˆã¨ãƒã‚¿ãƒ¼ã‚‚åŠ ãˆã‚‹ã€‚ â‘¤ã‚¢ãƒ¼ãƒ¢ãƒ³ãƒ‰ãƒ—ãƒ¼ãƒ‰ãƒ«ã‚‚åŠ ãˆã¦æ··ãœã‚‹ã€‚ ⑥薄力粉ã¨ã‚³ã‚³ã‚¢ãƒ‘ウダーã€ãƒ™ãƒ¼ã‚ングパウダーをåˆã‚ã›ã¦ãµã‚‹ã„入れã€ä¸å¿ƒã‹ã‚‰ã‚†ã£ãã‚Šæ··ãœåˆã‚ã›ã¦ã„ã。å¾ã€…ã«å¤§ããæ··ãœã¦ã„ãã€å‘¨ã‚Šã®ç²‰ã‚’å–り込んã§ã„ã。 ⑦最後ã«ã‚°ãƒ©ãƒ³ãƒžãƒ«ãƒ‹ã‚¨ã‚’åŠ ãˆã¦æ··ãœã‚‹ã€‚ ⑧ラップをã—ã€å†·è”µåº«ã§1時間以上休ã¾ã›ã‚‹ã€‚ãã®å¾Œå®¤æ¸©ã§30分ã€ç”Ÿåœ°ã‚’戻ã™ã€‚ ⑨ゴムベラã§ç”Ÿåœ°ã‚’å‡ä¸€ã«ã—ã€çµžã‚Šè¢‹ã«å…¥ã‚Œã¦åž‹ã«çµžã£ã¦ã„ã。 â‘©180℃約12分焼æˆã€‚途ä¸è‰²ã‚’見ãªãŒã‚‰å転ã•ã›ã‚‹ã€‚焼ã上ãŒã£ãŸã‚‰ã™ãã«åž‹ã‹ã‚‰å¤–ã™ã€‚ ※焼ãç«‹ã¦ã¯ãµã‚ãµã‚ã€å¯†é–‰ä¿å˜ã—翌日ã¯ã—ã£ã¨ã‚Šã—ã¦ãã¾ã™ 《今回使用ã—ãŸåž‹ã¯ã“ã¡ã‚‰â†“》 â– æ¾æ°¸è£½ä½œæ‰€ ã‚·ãƒªã‚³ãƒ³åŠ å·¥ シルãƒãƒ¼ãƒžãƒ‰ãƒ¬ãƒ¼ãƒŒå¤©æ¿8P MS15 https://amzn.to/2Bu9yQB â– ä¸å¶‹å’²çµµãƒ—ãƒãƒ•ã‚£ãƒ¼ãƒ« 製è“衛生師 è“åè£½é€ æŠ€èƒ½å£«1ç´š é«˜æ ¡å’æ¥å¾Œã€ãƒ‘ティスリーã§11年修行。 独å¦ã§è£½è“衛生師をå–得。 トップパティシエã®ç™»ç«œé–€ã€ã‚¸ãƒ£ãƒ‘ンケーã‚ショーã§4度入賞。 ãã®ä»–入賞経験多数。 ãã®å¾Œã€è£½è“å¦æ ¡æ•™å“¡ã¸è»¢è·ã€‚ ãŠè“åを作る仕事ã‹ã‚‰æ•™ãˆã‚‹ä»•äº‹ã¨ã„ã†æ–°ãŸãªãƒãƒ£ãƒ¬ãƒ³ã‚¸ã‚’ã™ã‚‹ã€‚ 4å¹´é–“ã€è£½è“実習ã¯ã‚‚ã¡ã‚ん製è“ç†è«–ãªã©ã€åº§å¦æŽˆæ¥ã‚‚å—ã‘æŒã¤ã€‚ 「教ãˆã‚‹ã€ä»•äº‹ã«ã‚„ã‚ŠãŒã„ã‚’æ„Ÿã˜ã€ç¾å ´ã§åŸ¹ã£ãŸæŠ€è¡“ã¨å°‚é–€å¦æ ¡ã§ç£¨ã„ãŸæ•™ãˆã‚‹ã‚¹ã‚ルを生ã‹ã— 全国ã©ã“ã‹ã‚‰ã§ã‚‚å—講ã§ãã‚‹ã€ã‚ªãƒ³ãƒ©ã‚¤ãƒ³ã‚¹ã‚¤ãƒ¼ãƒ„スクールã®ç«‹ã¡ä¸Šã’を決æ„ã™ã‚‹ã€‚ 2019å¹´12月オンラインスイーツスクールSaki.+を開講。 #マドレーヌ #ãƒãƒ§ã‚³ãƒžãƒ‰ãƒ¬ãƒ¼ãƒŒ #ãŠè“å作り #パティシエ
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