chocolate cream filling的八卦，YOUTUBE和Yahoo名人娛樂都在討論

今日有嘉賓 陸浩明 6號 上嚟傾下計
仲會教大家煮
📌姜蔥牛肉
📌羊腩煲
📌 Oreo truffles

✨✨✨✨✨✨✨✨✨✨✨

龍蝦尾牛柳凍肉資料👉https://bit.ly/3adssZ3

20210102 Live Recipes 中英對照
Many thanks EasyCook 義工團🙇‍♀️🙇‍♀️🙇‍♀️🙇‍♀️

重温影片：
https://youtu.be/ib0I-ik0G9Y

奧利奧朱古力球
材料 :
📌 奧利奧餅 25塊
📌 忌廉芝士 4oz
📌牛奶朱古力塊 (放朱古力入一隻碗再用煲煮熱水隔水來溶化)
📌白朱古力塊 (放入另一隻碗, 丶一樣是隔水溶化)

餡料：(隨意放或不放）
📌 榛子醬 (隨意加入與否)

做法:
1. 將25塊奥利奥饼用食物處理器打碎再加入忌廉芝士攪拌均勻

2. 將(1)的材料倒入碟中, 揉成小球. 可隨意放入揍子醬與否

3. 將溶了的牛奶朱古力及白朱古力分別用匙滴在每個奧利奧小球上面. 再灑上彩虹糖針(rainbow sprinkles)

4. 將奧利奧朱古力球放入雪櫃15分鐘冷却後便可享用

Oreo Truffles
(YouTube video starts at 45:30.)
Ingredients:
Oreo cookies - 25 cookies
Cream cheese - 4 oz

Filling ingredient:
Hazelnut spread

Dipping chocolate ingredients:
Milk chocolate blocks - melt over double boiler
White chocolate blocks - melt over double boiler

Toppings ingredient:
Rainbow sprinkles

Methods:
1. In a food processor, add in Oreo cookies, cream cheese, and pulse into a dough like consistency.

2. Transfer to a plate and roll into balls with or without hazelnut spread filling.

3. Drizzle milk and white chocolate over chocolate balls. Sprinkle with rainbow sprinkles on top.

4. Cool to set for 15 minutes in the refrigerator. Serve.

✨✨✨✨✨✨✨✨✨✨✨✨✨✨

薑蔥蠔油炒牛柳

配料：
牛柳 大約一磅，切片
生薑 一大段，切絲
蔥 2棵（切段、分開白色及綠色2份）

醃料：
油 1湯匙
糖 2茶匙
生抽 少許（因為稍後會加入蠔油）
粟粉 2湯匙

調味料：
蠔油 1湯匙（用少許紹興酒拌勻)
紹興酒 1湯匙

做法：

1. 牛柳加入1湯匙油，充分混合以使肉質鬆軟。

2. 加入糖，生抽， 粟粉，攪拌均勻。

3. 燒紅炒鑊，加3湯匙油，薑絲， 爆香。

4. 加入白色部分蔥段，爆香。

5. 加入醃過的牛柳，然後把牛柳分散，使其平均分佈在鑊中，勿炒。

6. 在炒鍋邊緣撒入紹興酒，用筷子稍微撥動牛柳。

7. 加入蠔油，然後迅速炒至尚有少許血紅色，加入綠色部分蔥段，兜勻後上碟食用。

Stir-Fried Beef Tenderloin with Green Onion and Oyster Sauce
(YouTube video starts at 25:00.)
Ingredients:
Beef tenderloin - sliced
Ginger - shredded very thin
Green onion - a bunch (green parts only)

Marinade ingredients:
Oil
Sugar - to taste
Light soya sauce - to taste but not too much because oyster sauce will be added later
Corn starch

Seasoning ingredient:
Oyster sauce - 1 tbsp
Shaoxing wine - 1 tbsp

Garnish
Green onion - (green parts only)

Methods:
1. In a bowl, add in sliced beef tenderloin, and oil. Mix well to loosen up the meat first for better absorption of other seasonings after.

2. Add in sugar, light soya sauce, corn starch, and mix well.

3. Heat up a wok to very hot. Add oil, shredded ginger, and fry until fragrant.

4. Add in green onion (green parts only).

5. Add in the marinated beef tenderloin and spread out evenly in the wok. DO NOT stir fry them yet.

6. Drizzle in Shaoxing wine around the edge of the wok.

7. Add in oyster sauce and quickly stir fry until medium rare. Meat will be fully cooked when transferred to serving plate.

8. Transfer to serving plate and garnish with green onion. Serve.

✨✨✨✨✨✨✨✨✨✨
有味飯

材料
📌 栗子適量
📌 紅蘿蔔適量
📌 椰菜適量
📌 薑一片
📌 豉油3湯匙 （每一杯米一湯匙）
📌 麻油1湯匙

做法
1. 洗米，米放入電飯煲內膽。
2. 栗子除殼除衣，用熱水浸一浸，一粒開四小粒。
3. 紅蘿蔔切粒，椰菜切大粒，薑切粒。
4. 薑粒加入已洗好及已量好水的米中，栗子，紅蘿蔔，椰菜鋪在米上，再加入豉油，麻油，放入電飯煲，調較時間開始煮飯。
5. 飯熟後取出，用筷子撈勻，即成。

Flavored Rice with Chestnut, Carrot and Cabbage
(YouTube video starts at 2:28.)
Ingredients:
Rice - 3 rice cups (wash and rinse well)
Water - enough to cook the rice
Chestnuts - (remove outer shells, soak in hot water and peel of the inner skins. Cut each one into four pieces. Do not cook them.)
Carrot - (cut into cubes)
Cabbage - (cut into pieces)
Ginger - (cut into small pieces)

Seasoning ingredients:
Light soya sauce - 3 tbsp
Sesame oil - 1 tbsp
Brown sugar - optional to stir in before serving to sweeten the rice

Methods:
1. In a rice cooker inner pot, add in rice, water, ginger, chestnut, carrot, cabbage, light soya sauce, and sesame oil. Mix well.

2. Put the rice inner pot in the rice cooker and set to rice cook mode.

3. Mix well before serving.

✨✨✨✨✨✨✨✨✨✨✨✨✨
羊腩煲

材料
📌 黑草羊羊腩連骨2磅
📌 酒少許
📌 油少許
📌 蔥頭適量
📌 蒜頭適量
📌 香葉2塊
📌 蔥白適量
📌 薑8 - 10片
📌 冰糖1粒
📌 竹筍適量
📌 冬菇適量
📌 馬蹄適量
📌 竹蔗適量
📌 枝竹適量
📌 蠔油1湯匙
📌 芹菜適量
📌 大蔥適量
📌 中國蒜適量

醬汁材料
📌 南乳大半磚
📌 南乳汁1湯匙
📌腐乳3磚
📌 柱侯醬1湯匙
📌 紹興酒2湯匙

腐乳汁材料
📌 腐乳3磚
📌 白砂糖1湯匙
📌 熱水少許
📌 檸檬葉絲

做法
1. 羊腩洗淨，抹乾水份。之後乾鑊落羊腩，羊腩皮向下，稍煎一會，之後兜勻，炒至油出，見乾身，加入清水汆水，再落少許酒，待煮滾。
2. 準備大碗放入醬汁材料，南乳用匙羹壓爛，攪勻，備用。
3. 羊腩煮滾後，羊腩倒在篩中，用清水過一過，瀝乾水份。
4. 開新鑊落薑片，加油，加入蔥頭，蒜頭爆香，再加入香葉，之後加入步驟2的醬汁炒勻，再放入蔥白，加少許油，之後放入已瀝乾水份的羊腩炒勻。加入清水，再兜勻，放入冰糖，竹筍，冬菇，馬蹄，兜勻。
5. 高速煲放入竹蔗墊底，倒入步驟4已炒好的羊腩，調較煮肉程式，需時40分鐘。
6. 細碗內加入腐乳汁材料，壓爛腐乳，再加入檸檬葉絲，撈勻。
7. 差不多40分鐘，用細火燒紅砂鍋，倒入羊腩，調較大火收汁，把竹蔗取走，再放入枝竹，加入蠔油，攪勻。再放入中國蒜，芹菜，大蔥，煮至收汁，即成。

備註：
1. 食用時可加入步驟6的腐乳汁。
2. 如果不用高速煲，用普通鑊或鍋，水要蓋過羊面，滾了後，細火忟1小時，（切記不要開蓋睇），1小時後關火不要開蓋，等30分鐘，再開火忟15 – 30分鐘。再繼續餘下步驟。

Lamb Brisket Stew
(YouTube video starts at 4:30. Skip to 1:11:05 for final preparation.)
Ingredients:
Lamb brisket - 2 lbs (cut into chunks, wash and rinse well. Do not blanch yet.)
Ginger - about 12 slices (use more ginger when cooking lamb)
Garlic - about 2 bulbs or more
Shallot - about 2 bulbs or more
Bay leaf - 2 pieces
Bamboo shoots
Shiitake mushrooms - rehydrated
Water chestnuts
Sugar canes - (to be lined on the bottom of the pressure cooker pot and also to balance out the heaty lamb meat and for the sweetness)
Clay pot

Seasoning ingredients:
Red fermented bean curd (“Nam Yu”) - a little more than ½ a cube
Red fermented bean curd (“Nam Yu”) liquid - 1 tbsp
White Fermented bean curd (“Fu Yu”) - 3 cubes
Chu Hou paste - 1 tbsp
Shaoxing wine - 2 tbsp
Green onion - a bunch (white parts only)
Oil
Water - enough to cover all ingredients
Rock sugar - 2 large pieces (to tenderize meat)

Vegetables to be added before serving:
Celery - shredded
Dried bean curd - rehydrated
Leek - shredded
Spring onion - shredded
Chinese lettuce - optional

Seasoning to be added before serving:
Oyster sauce

Dipping sauce ingredients:
White fermented bean curd (“Fu Yu”) - 2 - 3 cubes
Sugar - to taste
Hot water - enough to make a sauce
Lemon leaf - shredded

Methods:
1. In a pan, DO NOT add oil. Add in lamb brisket pieces with the fat facing down the pan first and fry until the fat has release their oil to lessen the gamey smell.

2. Keep stir frying until fragrant then add enough water to submerge all the lamb brisket pieces. Add in Shaoxing wine and bring to a boil to release all impurities.

3. Transfer precooked lamb brisket pieces to a colander, rinse well, and pat dry. Set aside.

4. In a bowl, add in red fermented bean curd (“Nam Yu”), red fermented bean curd (“Nam Yu”) liquid, white fermented bean curd (“Fu Yu”), Chu Hou paste, Shaoxing wine, mash and mix well. Set aside.

5. In a wok, add in ginger slices, oil and fry them until golden brown. Add in garlic cloves, shallot cloves, and stir fry until fragrant on LOW heat.

6. Add in bay leaves, sauce prepared in Step 4, green onion (white parts only), and stir fry.

7. Add more oil and stir fry until fragrant.

8. Add in precooked lamb brisket pieces to the wok, and stir fry until all pieces are covered with the sauce. Add in sugar canes to the bottom of the wok now if you using stovetop instead of pressure cooker.

9. Add enough water to submerge all the lamb brisket pieces for cooking on stovetop and bring to a boil on HIGH heat then turn to LOW heat and cook for 1 hour.

10. DO NOT open the lid during this one hour of stewing or the meat will not be tender. After 1 hour turn off heat and let it sit for further 30 minutes then turn on LOW heat again and stew for additional 15 to 30 minutes.

11. If you are using pressure cooker, add less water then add in bamboo shoots, shiitake mushrooms, water chestnuts, and mix well. Transfer to the pressure cooker pot that is lined with sugar canes on the bottom of the pot, set to meat setting and cook for 40 minutes.

12. If you are using stovetop, add in bamboo shoots, shiitake mushrooms, water chestnuts after 1 hour of stewing.

13. To make the dipping sauce, in a small bowl, add in white fermented bean curd, sugar, water, lemon leaf, mash and mix well. Set aside to serve with the lamb brisket stew.

14. Heat up a serving clay pot. Transfer the lamb brisket from the pressure cooker or from the wok to the serving clay pot.

15. Turn on HIGH heat.

16. Remove the sugar canes from the clay pot.

17. Add in rehydrated dried bean curd, oyster sauce, and mix well.

18. Add in spring onion, leek, celery, and mix well. Serve with dipping sauce.

＃肥媽食譜
＃mariarecipes

今日教大家煮
📌芋頭糕
📌金菇肥牛
📌易到你唔信朱古力蛋糕

啖啖肉訂購資料
查詢What’s App 5282 4360
訂購What’s App 9038 6920
資料連結👇🏻
http://bit.ly/2WO3IjW
✨✨✨✨✨✨✨✨✨✨✨✨
📌SANISWISS 消毒套餐
Whatsapp 落單
https://wa.me/message/CTVOSX4BRU5PP1
✨✨✨✨✨✨✨✨✨✨✨✨
📌海味套餐連結
nine9Nine9 Shop
👉VIP Code : MAMA20
📌http://nine9nine9shop.com
📱Whatsapp:+852 94002845
✉️info@9-beauty.com
2021123 Live recipes 中英對照
特別鳴謝Easycook 義工團，咁快就做起食譜🙇‍♀️

易到你唔信朱古力蛋糕

材料

📌 黑朱古力180g
📌 雞蛋4隻
📌 糖霜少許
📌 士多啤梨1粒

做法
1. 黑朱古力放在碗內，弄碎，之後放入微波爐叮2分鐘，或用熱水墊底溶解朱古力。
2. 雞蛋分開蛋黃和蛋白。4份蛋白用電動打蛋器打至白泡狀。備用。
3. 4份蛋黃分別放在4小碗。朱古力叮好取出，先攪勻，之後放入第1份蛋黃，不停攪均，再放入第2份蛋黃一起不停攪勻，之後第3份蛋黃，再第4份蛋黃，如此類推，直至完全攪勻。
4. 打好了的蛋白遂少逐少分數次加入在朱古力漿內，完全攪勻。
5. 準備焗盤，盤底掃油，盤側邊圍上牛油紙，焗爐放熱水，焗盤坐底，以140度焗20分鐘。
6. 時間到，取出朱古力蛋糕，糖霜篩在蛋糕面上，再加上士多啤梨作裝飾，即成。

提示：1. 朱古力可選用牛奶朱古力
2. 蛋黃放入朱古力漿時，要快手攪勻。
3. 如果用鑊蒸，隔水蒸40 – 45分鐘。

English Version
Easy Flourless Chocolate Cake
(YouTube video starts at 25:36.)
Ingredients:
Egg yolks - 4 (to be added one at a time)
Sweetened chocolate bars - 180g (your choice of dark chocolate or milk chocolate. Break into small pieces and melt them in the microwave for 2 minutes or use a double boiler.)

Egg whites - 4 (beat until stiff peak)

6 inch cake pan

Garnish ingredient:
Icing sugar
Strawberries
Ice cream - optional

Methods:

1. In a stand mixer bowl, add in 4 egg whites, and beat until stiff peak. Set aside.

2. In a separate big bowl, add in room temperature melted chocolate, 1 egg yolk, and mix well by stirring quickly in one direction.

3. Continue with the remaining 3 egg yolks by adding in ONE AT A TIME until you get a smooth chocolate batter.

4. Add a bit of beaten egg whites from the stand mixer bowl into the chocolate batter and mix well to get a nice consistency as the beaten egg whites.

5. Pour the entire chocolate batter into the beaten egg whites in the stand mixer bowl, and mix well. Make sure all egg whites are incorporated into the chocolate batter.

6. Transfer to a 6 inch cake pan greased and lined with parchment paper.

7. Bake by using water bath at 160C (320F) for about 20 minutes or less with a tray of water at the bottom of your oven or underneath the baking pan. Adjust the time and temperature accordingly to your oven. You can also steam it for 40 to 45 minutes.

8. Garnish with icing sugar and strawberries. Serve.

✨✨✨✨✨✨✨✨✨✨✨✨
氣炸金菇肥牛卷

材料：
肥牛片 一包(大約$20片)
金菇 兩包(切掉根部,洗乾淨,抹乾水份)

調味料：
椒鹽粉 適量
鹽 適量
胡椒粉 適量胡椒粉
紅椒粉 適量(可不用)

做法：
1. 肥牛片灑上少許椒鹽粉和鹽
2. 每片肥牛卷入一小撮金菇後，放入氣炸鍋焗盆內，再灑上調味料，跟着噴油在肥牛卷上，然後放入氣炸鍋，用攝氏200度焗3至4分鐘
即成(不可多過4分鐘,否則會過熟).

English Version
Enoki Mushroom Beef Rolls
(YouTube video starts at 39:18.)
Ingredient:
Sliced fatty beef slices - (or use pork tenderloin slices or lamb slices)

Filling ingredient:
Enoki mushrooms
Carrot shreds - optional
Blanched Gai Lan stems - optional
Asparagus - optional

Seasoning ingredients:
Szechuan pepper salt
Red chili powder
Salt

Methods:
1. Roll each beef slice with enoki mushrooms filling.

2. Optional to season the beef slices with Szechuan pepper salt, red chili powder, and/or salt before rolling or after rolling.

3. Place a parchment paper in the air dryer basket, spray a layer of oil, place beef rolls on top and spray another layer of oil on top.

4. Air fry for 3 minutes for medium-well or 4 minutes for well done at 200C (393F).

5. Transfer to serving plate. Serve.

✨✨✨✨✨✨✨✨✨✨

芋頭榚
材料:芋頭一斤四兩，蝦米隨意，冬菇3隻，瑤柱4-5粒，一孖臘腸，粘米粉160g, 粟粉4湯匙，芝麻同蔥適量

調味料: 五香粉一茶匙，固體植物油一湯匙半，鹽及糖各半茶匙，白胡椒粉半茶匙多些
準備: 配料蝦米，冬菇，瑤柱用水浸軟切細，(水留用)， 臘腸切細粒
芋頭一半切條，一半切粒
粉漿: 用浸過配料的水幾粘米粉同粟粉攪勻，粉漿水大概700ml

做法:
芋頭放鑊中，加多些油炒至金黃，有香味盛起。

熱鑊加油，先放蝦米爆，加臘腸爆香，加冬菇爆香，最後加瑤柱炒。

這時加調味料炒勻，加入芋頭加一杯半水，加蓋稍煮一會，開蓋倒入粉漿水，一邊倒一邊翻炒至杰身。

錫盆掃上油後倒入芋頭粉漿隔水蒸35分鐘即成。

備註:
煮芋頭水量及油量，視乎芋頭質粉或爽，
選靚芋頭要輕身。
蝦米可買價錢平的。調味料也可炒芋頭時加入

English Version
Taro Cake
(YouTube video starts at 0:53.)
Ingredients:
Taro - about 1 kg and pick the lightest ones for more starchy-texture. Cut half into strips and the other half into cubes. This will have a different bite texture when steamed. Must be pan-fried until fragrant and golden brown with extra oil than usual.

Dried shrimps - preferable buy the cheapest and smallest kinds. Clean and soak to rehydrate (save the soaking liquid), and chop into small pieces.

Dried mushrooms - 3 big ones. Clean and soak to rehydrate (save the soaking liquid) and chop into small pieces.

Dried scallops - about 4 -5. Clean and soak to rehydrate (save the soaking liquid) and cut horizontally sideway to shorten the strands then loosen into small pieces.

Chinese sausages - 2 clean and chop into small pieces

Chinese cured pork strips (“Lap Yuk”) - optional

Binding batter ingredients:
Rice flour - 160g – 180g
Corn flour/starch - 4 tbsp (or use “Teng Mein” flour 4 tbsp or less. This will prevent the taro cake from coming apart.)
Saved soaking liquid from dried shrimps, mushrooms, and scallops - about 3 cups (If you do not have 3 cups just compensate with more water.)

Water - about 1 ½ cups or more depending on how much the taro absorbs the liquid. The more starchy-texture the taro has the more liquid it absorbs.

Seasoning ingredients:
Vegetable shortening - 1 ½ tbsp (or use lard. This is for smoothness in taste)
Five-spice powder - 1 tsp
White pepper - heaping ½ tsp
Salt - ½ tsp but not too much
Sugar - ½ tsp

Garnish ingredients:
White sesame seeds
Green onion pieces

Methods:

1. In a bowl, add in saved soaking liquid from dried shrimps, mushrooms, scallops, and mix well. Add in rice flour, cornflour, and mix well. Set aside

2. Heat up a wok, add more oil than usual. Add in all taro pieces and fry until fragrant and golden brown. Transfer to serving plate. Set aside.

3. In the same wok, add in oil, dried shrimps, Chinese sausage pieces, and fry until fragrant.

4. Add in mushroom pieces, and fry until fragrant.

5. Lastly, add in dried scallops, and fry briefly to avoid toughness when chewed.

6. Add in vegetable shortening, five-spice powder, white pepper, sugar, and mix well.

7. Return fried taro pieces back to the work and mix well.

8. Add in 1 cup of water, mix well, cover wok with lid, and bring to a boil.

9. Add another ½ cup of water, mix well, and bring to a boil.

10. Add in binding batter prepared in Step 1. Mix well. The mixture will slowly thicken. Add more water now if you find it too thick.

11. Transfer to a steam proof OILED container.

12. Steam for about 35 to 40 minutes.

Note: Best to pan fry them the next day.

#肥媽食譜
＃Mariarecipes

William San带你吃好料!!!
J&D Espresso
G.B06 ,Oasis BU 11 , Lebuh Bandar Utama , Bandar Utama , 47800 PJ
9am-6pm 7 days a week

85% homemade

-Big aussie breakfast rm 29
Choice of 2 eggs , served with pork bacon , smoke garlic sausage , cherry tomatoes , mushroom medley , baked beans , sourdough toast & crispy mushroom croquetas

-Country chicken pie rm 21(好吃)
Puff pastry with creamy chicken , bacon , mushroom & leek filling

-Pancake stack rm 18
Warm fluffy pancakes served with mixed berry compote , salted butter & anzac crumbs(特别开胃！)

-Bacon & egg pancakes rm21 (咸味pancakes)
Fluffy pancakes with poached egg , pork bacon , mushroom & herbed spinach drizzled with savoury maple sauce for the adventurous breakfast (非常诱人！)

-Vodka battered fish & chips rm 29
House specialty of vodka battered dory served with herbed fries & salad

（搭配上店家特制的Roasted lemon dressing，一入口就尝到了柠檬的清新，不会觉得腻，和平常吃到的 沾酱感觉很不一样）

-Seafood Squid Ink Pasta RM33 (特别)
Squid Ink Spaghetti cooked in a seafood bisque served with grilled prawn, squid and topped with Parmesan.

-Passion Fruit Pavlova RM 15 (一定要试!)
Meringue dessert with a crisp crust & sofct marshmallow centre served with strawberries & mango topped with passion fruit coulis.

-Molten Chocolate Lava Cake RM13 (一定要试!)
Warm chocolate cake with a sinful molten chocolate centre. Served with vanilla ice cream.

抹茶タルト台に抹茶チョコのフィリングを詰めた抹茶がいっぱい楽しめるタルトです。今回は、粉砂糖でクリスマスぽくデコレーションしてみました。簡単デコなので好きな形を見つけてお試しください。

* Recipe * (21-cm round mold)
Make a tart pastry.
1.Mix roughly , 200g cake flour , 8g green tea , a pinch of salt.
2.Put 100g salt-free butter which was cut small and chilled . Mix it like rubbing.
3.Put in (10g) 2 teaspoons water and 1 egg beaten that are mixed together.
4.Mix so as not kneaded.
5.Gently,make it a bundle.
6.Wrap in plastic wrap, and ,make it rest in the refrigerator for 20 minutes or more.
7.Lengthen the dough in thickness of 4-5 mm with a rolling pin on the stand that was floured.
8.Spread the dough into the mold, trim off the excess part.
9.Make a hole in the bottom with a fork etc.
10.Cover with an oven sheet , and place a weight.
11.In the oven preheated at 180 ℃, bake for 25 minutes at first, and then take the weight and bakes for 7 minutes.
12.Remove from the mold after taking excess heat , let it cool on a net.
13.Apply 20g of melted white chocolates to the bottom of a tart.
(In order to prevent the tart becoming wet with the filling)


Make the filling.
14.Put 170cc (175g) of fresh cream into a small pan, and warm over the fire so as not to boil over.
15.Remove it from the fire, put in tea strainer sieved powdered green tea (maccha) 8g, and mix.
16.Put in the chopped white chocolate 195g and melt.
17.Pour the melted white chocolate 16 into to tart(13).
18.Cool and harden in a refrigerator.
19.Sprinkle powdered sugar that does not melt in finish.

*レシピ*（21センチ丸型）
タルト生地を作ります。
手で作ることもできます。
１．薄力粉 200g、抹茶 8g、塩 ひとつまみをザッと混ぜる。
２．小さく切って冷やしておいた無塩バター 100gを入れ
　　こすり合わせるように混ぜる。
３．溶き卵 1個と水 小さじ2（10g）を混ぜあわせたものを
　　入れる。
４．練らないように混ぜ合わせる。
５．やさしく、ひとまとまりにする。
６．ラップで包み、20分以上冷蔵庫で休ませる。

７．打ち粉をした台で生地をめん棒で4〜5ミリの厚さに伸ばす。
８．型に生地を敷き込み、余分な生地を切り落とす。
９．底にフォークなどで穴を空ける。
１０．オーブンシートを敷き、重しをのせる。
１１．180度に予熱したオーブンで、まず25分焼き、
　　　重しを取って7分焼く。
１２．粗熱がとれたら型から外し、網の上で冷ます。

１３．溶かしたホワイトチョコ 20gをタルトの底に塗る。
　　（タルトがフィリングでシットリするのを防ぐため）

フィリングを作ります。
１４．生クリーム 170cc（175g）を小鍋に入れ、火にかけ
　　　沸騰させないように温める。
１５．火から下ろし、抹茶 8gを茶こしでふるって入れ、
　　　混ぜる。
１６．刻んだ ホワイトチョコ 195gを入れ、溶かす。
１７．１３のタルト台に１６を流し入れる。
１８．冷蔵庫で冷やし固める。
１９．溶けない粉砂糖をふりかけて仕上げる。

オーブン無しで作れる簡単!生チョコミニタルト♪
Chocolate Ganache Mini Tarts

オーブンが無くて作れない方のために簡単に出来る生チョコタルト
作ってみました。
タルト台にしているのは、オレオ。バターも必要ありません。
少量の豆乳を加えて混ぜればokです。
後はガナッシュを絞れば生チョコミニタルトの出来上がり～!
ラッピングも楽なように小さな紙コップを使いました。
おちょぼ口ならふたくちで食べられる美味しいミニタルトです、ふっふっふっ。。。

チャンネル登録お願いします♪ Subscribe to my channel
https://www.youtube.com/user/soramomo0403

【Ingredients】6 servings (8cm diameter tart)
●Tart Crust
6 pieces Oreo cookies
1 1/2 tsp Soy milk（or milk）　
●Filling
80g Chocolate 　
40g Heavy cream

【材料】ミニ生チョコタルト6個　紙コップは100mlサイズ
●タルト台
オレオ6枚
豆乳(または牛乳)　小さじ1と 1/2(7.5ml)
●フィリング
ミルクチョコ 80g
生クリーム　40g
【作り方】
準備:紙コップの上部をカットして切り込みを8箇所入れておく。
①オレオは袋などに入れて細かく砕いたら、豆乳を加えてよく混ぜる。
これを6等分して紙コップの底に敷き詰める。ガナッシュが出来上がるまで冷蔵庫で冷やしておく。
(ペットボトルなどののキャップ部分を使ってぎゅっと押して溝を付けても良い、またはラップを被せて手でギュッと押し付ける)
オレオの砕き方が粗いときれいにいかないので、なるべく細かく砕くと良い。まとまりにくいときはほんの少し豆乳をプラスしてみてください。
②チョコは刻んで湯煎でとかしたら、レンジで温めた生クリームを加えて
よく混ぜる。(ガナッシュの出来上がり)
③絞りやすい固さになるまで冷蔵庫で冷やすか、氷水で冷やす。
④ガナッシュを絞り袋に入れて、①の上に絞る。
⑤紙コップを折りたたんでマスキングテープで留める。
*保存は冷蔵庫で!
*紙コップ(セリア)100mlサイズ
下から3cmのところに印をつけています。
3.5cmがベストかも知れません。
3cmよりも低くすると、絞ったガナッシュが上部を折り込んだ時にくっついてしまいます。
＊ガナッシュのチョコと生クリームの割合は変えないでください、固まりにくくなります。
また、生クリームは脂肪分の少ないものだとうまく固まらないことがあります、その時は動物性35%のものを使ってみてください。

We bought some cute banana gummies. They were so cute that we were inspired me to make a tart that looks like the sign of a banana shop.
Remember- do not look for the mayonnaise flavor while eating the tart!

*Recipe* (16 cm round mold)

Bake the tart portion
The size of the tart will depend on what you want to place it on when it's done.
This time I am using a round mold that is 16 cm in diameter. I do not own a tart mold that is 16 cm in diameter so I made it with a round mold with a 16 cm diameter whose bottom cannot be detached.
1. Lay an oven sheet on the bottom so that the tart does not stick to the mold and is easy to take out at the end.
2. Sift a mixture of 110g of weak flour and 1/2 teaspoon of baking powder
3. Add 35g of sugar and stir.
4. Add 50g of mayonnaise and stir.
5. Add 13g of milk (A little less than 1 tablespoon) and stir. Bring the mixture together with your hands
6. Put the mixture in between oven sheets, then stretch the mixture out so that it is about 3 mm thick. If it's falling apart in your hands, add some strong flour. This help the mixture to come together
7. Put 6 into 1. Fill in any holes. Don't worry if the mixture is bumpy, it usually turns out smooth once you bake it. (Says the amateur MosoGourmet)
Make sure the sides high enough as you will be adding lots of filling later on. (None of the dough was left over)
8. Poke some holes into the bottom with a fork.
9. Cover with aluminum foil and put a heavy weight on top
10. Bake for 20 minutes in an oven preheated to 190 ℃. Take off the the aluminum foil. Lower the temperature to 170℃ and bake for an additional 10 minutes.
11. The tart is soft at first, so please make sure to cool before taking it out of the mold. After taking it out of the mold, leave it to cool some more.

Make the filling
Make the chocolate sauce.
12. Add 40 grams of chocolate and 15 g of milk in a heat-resistant bowl and heat in a 600w microwave for 30 seconds so that the chocolate melts.
13. Pour 12 in 11 and spread it out.

Make the custard cream.
14. Add 40 grams of granulated sugar and 7 grams of corn starch in a heat-resistant bowl and stir.
15. Pour 180 ml of milk into 14 and stir.
16. Add one egg yolk into 15 and stir.
17. Heat in 600 w microwave for 2 minutes.
18. Take out and stir.
19. Heat for an additional 1 minute and 15 seconds.
20. Stir.

21. Gently pour 20 into 13 (50 ml left over)
22. Lay the sliced banana pieces in 21. Sprinkle some lemon juice on the bananas so that they won't change color.
23. Top with whipped cream.
I added sugar to 100 ml of cream and whipped lightly. There was a little bit left over.
24. Put in fridge to cool.
25. Decorate the tart however you'd like, cut into pieces and serve.The crust is crispy on the bottom and soft on the side.
Our eldest son who is a tough critic when it comes to my tarts said, ”this is good!” while he ate it. Little did he know that there was mayonnaise in the tart. *Evil laugh*

かわいいバナナのグミを買いました。あまりにも かわいかったので、まるでバナナ屋さんの看板のような見た目のタルトにしてみました。ただ、それだけの動画です。お楽しみください。食べる時には、くれぐれもマヨネーズの味を探してはいけません。ご注意ください。

*レシピ*（16センチの丸型）

タルト台を焼く
載せたいものの大きさに合わせてタルトの大きさを決める。今回は16センチの丸型。我が家に16センチのタルト型がないので、16センチの底の取れない丸型で作ります。
１．焼きあがったタルトが取り出しやすいようにオーブンペーパーを敷いて型の準備をする。
２．薄力粉 110g、ベーキングパウダー 小さじ1/2を合わせてふるう。
３．砂糖 35gを入れ、混ぜる。
４．マヨネーズ 50gを入れ、混ぜる。
５．牛乳 13g（大さじ1弱）を入れ混ぜ、手でまとめる。
６．オーブンペーパーに挟んで、３ミリほどの厚さに伸ばす。強力粉で打ち粉をすると扱いやすい。
７．６を１に敷き込む。穴は継ぎ足して埋める。ボコボコでも意外にキレイに焼きあがる生地なので気にしない。←下手っぴな 妄想グルメがそうでした
フィリングをたっぷり詰めようとしているレシピなので壁を高めにつける。（生地は余りません）
８．底にフォークなどで穴を開け、ピケする。
９．アルミホイルを被せ、その上に重石をする。
１０．190度に予熱したオーブンで20分焼く。重石を取り除き、アルミホイルを掛け直し170度に下げて更に10分焼く。
１１．焼き上がりは柔らかいので、粗熱が取れてから型から取り出す。冷ましておく。

フィリングを作る
チョコレートソースを作る。
１２．耐熱ボウルにチョコレート 40gと牛乳 15gを入れ、600wの電子レンジで30秒加熱し、チョコレートを溶かす。
１３．１１に１２を流し入れ、全体に広げる。

カスタードクリームを作ります。
１４．耐熱容器にグラニュー糖40gとコーンスターチ 7g（大さじ 1）を加え、混ぜる。
１５．１４に牛乳 180mlを加え混ぜる。
１６．１５に卵黄 1個を加え混ぜる。
１７．600wの電子レンジに２分かける。
１８．一旦取り出し、かき混ぜる。
１９．さらに、電子レンジで1分15秒加熱する。
２０．かき混ぜる。

２１．２０を１３に静かに流し入れる。（50mlほど残りました）
２２．２１にバナナの輪切りを並べる。レモン汁少々をまぶしておくと変色しづらい。
２３．生クリームをのせる。100mlほどの生クリームに砂糖を加え、緩めに泡立てたものを使い、 少し余りました。
２４．冷蔵庫で冷やす。
２５．お好みのデコをし、切り分けていただく。底はサックリ、サイドはしっとりが楽しめるタルトです。タルトにうるさい長男に文句を言われながら「うん、これはうまいですね」とモコミチみたいに言い張り食べる。でも、マヨネーズが入ってるとは気づかれなかった。イッヒッヒ。