フレンチトースト（おからパウダー蒸しパンのフレンチトースト風）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 30minutes
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アールグレイプリン｜MoLaLa Cookさんのレシピ書き起こし
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Ingredients
- milk : 300ml
- グラニュー糖 : 30g
- アールグレイ（ティー バッグ） : 4袋
- 板ゼラチン : 6g
- 生クリーム : 100g
- アールグレイ（ティー バッグ） （トッピング用） : 1袋
Time required
40minutes
Procedure
-
1)
Soothing plate gelatin
00:17
Soak plate gelatin in ice water (not included in the amount).
-
2)
Make pudding liquid
00:50
Put milk and granulated sugar in a pan and heat over low heat.
Soak Earl Gray tea, cover and heat on low heat for 15 minutes.
Add 1 squeezed water and mix well to dissolve.
Add fresh cream and mix further.
Strain with a strainer. -
3)
Put in a bowl
02:54
Pour the pudding liquid into a bowl, wrap it, and cool it in the refrigerator to harden it.
-
4)
仕上げる
03:29
ティー バッグからアールグレイの茶葉を取り出し、細かく刻み、少量を振りかける。
Point
・ Keep the heat low because milk separates when it is boiled.
・ If the plate gelatin is not completely melted, it may not harden, so mix it well and dissolve it.
・ By filtering the pudding liquid, the dough has a smooth texture.
・ It is more delicious when cooled well.
・ The time required does not include the time to cool and harden in the refrigerator.
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