【バレンタイン手作り】バターなしのクッキー＆お絞りガナッシュの作り方/butterless cookies & hand towel ganache

材料

5㎝カット　約18枚分

作り方

1. 下記から予約も行っております。 ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐ ■楽天 ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐ 使用道具 ・アクリルルーラー 3mm ・シルパンS / 1枚 富澤商店 ・花 口金 8切-#10 Click on when registering and select "all" as soon as possible I will tell you new videos Thank you for watching the video. 25ml…Salad oil 17g…egg yolk 8g…Egg white 30g…Powder sugar 100g…Flour 10g…cocoa powder
2. Mix the salad oil and the egg yolk together, and when everything is mixed, combine the egg whites and add the powdered sugar.
3. Sift the cake flour into the above and mix it with the flour.
4. Wrap the dough in plastic wrap and let it rest in the refrigerator for about 2 hours.
5. Wrap or dust the dough with flour (soft flour) and roll it out to a thickness of 3 mm.
6. Fit the stretched dough into the mold and let it rest in the refrigerator for 1 hour.
7. Put the paper pattern on top of the tart dough, cover with tart stones and bake in a preheated oven. 150g…black chocolate 25g…water candy 90ml…heavy cream
8. Chop the chocolate and melt it in a hot water bath or microwave (500w) *It is okay if about 80% melts.
9. Put starch syrup and whipped cream in a pan and heat to about 60℃. Combine with chocolate.
10. Mix it small from the center to emulsify, cover with plastic wrap and let it rest at room temperature for about an hour and a half. The temperature at this time will be around 38°C.
11. When it cools down to a firmness that can be squeezed, put it in a piping bag and squeeze it into cookies. *The approximate hardness that can be squeezed is 24°C.
12. After squeezing, put it in the refrigerator and let it rest for about 30 minutes to 1 hour to harden. ＃chezsucre ＃asmrcooking　＃バレンタイン　＃バレンタインチョコ 【おススメ音フェチスイーツCooking】 0:00　オープニング 0:15　クッキー生地作り 2:45　ガナッシュ作り 4:35　組み立て