It's really delicious, so I want you to make it.
Welcome to the channel.
This time, it's super easy to mix and cool.
Let's do it with a pudding tart that is super easy to make.
Let's cooking!
Butter sablé.
It's a little wasteful, but I'll make it powdery like this.
Please make it completely powdery.
Transfer this to a bowl.
I'll put in the chocolate.
I usually break it by hand or cut it with a knife, but I'll make it powdery.
Please melt it while watching the situation for about 40 seconds to 1 minute in a 500W microwave.
I melted it like this.
I'll put in the crushed butter cookies.
Be sure to put the chocolate in this direction.
Otherwise, it won't mix well.
Mix the chocolate so that it blends in.
This will give you a really crispy tart dough.
I made a lot of trials and errors, and I thought this was the best way to make it.
Once it's mixed well, put it in a mold.
If you don't have a cake mold, you can make it in a pot.
If you make it in a pot, put a cooking sheet on the bottom and spread it out on top of it.
Please make it the same way.
First, spread it out with a spoon.
It's easier to do it by pressing it from the edge, and it's more beautiful.
I think it's about 5mm thick.
If it's about 5mm thick, I think it'll harden pretty well.
It's completely pressed.
It looks like this.
Once it's pressed around, put it in the middle.
And I'm going to press this with a spoon.
Once it's pressed appropriately, put a wrap on it and press it firmly with your hands.
It's like hardening the soil.
It looks like this.
Please press it firmly.
Then the shape will be very good.
It won't fall off like before.
Put this in the freezer and let it cool for about 30 minutes.
Soak 10g of gelatin in 3 tablespoons of water.
Like this.
Add sugar here.
This time, I'm going to make it custard pudding-like, so I'm going to mix the eggs well.
I'll mix it well until it's whitish.
I'm going to cut the whites firmly and make them smooth.
It's mixed well like this.
Next, put 150cc of milk in a pot and warm it up.
Or until it boils in the microwave.
I'm going to use a pot this time.
I think the pot will taste better.
While it's warming up, I'm going to add vanilla oil.
It's about 5 drops per 100cc.
So this time, I'm going to add 10 drops.
It came out right away.
Then turn it down to low heat.
I'll mix it while it's hot.
By doing this, the eggs will be cooked and the germs will be removed.
If you don't mix it well, some of the eggs will harden and it won't be smooth, so mix it well.
Don't put it all at once, but mix it little by little.
And mix it well.
Then the eggs won't harden and you can taste the eggs that are not raw.
I'm going to strain the egg liquid.
There's a little bit left like this.
Please remove this.
If possible, ice water.
If not, use water to make an ice line.
Please cool it down while mixing.
By doing this, it will be smoother and tastier.
It's easier to solidify if you cool it down slowly with water.
If you mix it too much, the gelatin will weaken, so mix it slowly and cool the pudding dough slowly.
The point when it cools down is that there is a little bit of streak around it.
It's proof that it's cooled down.
If you touch it, it will come out of the tap water in the summer.
Then I will put it in.
If you want to make the surface a little clean, use a spoon to make bubbles.
This will smooth the surface.
If you have a burner, bake it lightly with a burner and the bubbles will disappear.
Then wrap this and let it cool in the refrigerator for about a day.
Don't put the wrap on the surface.
Please stretch it firmly.
Since it has a return, fold it along here, put a rubber band on it, stretch it a little, and fold it.
If you do this, even if you put something on top of it to some extent, it will sink a little.
I will open it.
I was able to do it.
Then I will take it out.
It was completed.
Doesn't it look delicious?
I will have it.
delicious.
First of all, chocolate and biscuits.
By combining this, it has a crispy texture and a slightly bitter taste of chocolate.
It is finished in a delicious tart dough.
The texture is different from ordinary pudding.
It has a rich taste of custard pudding and a firm texture like Annin tofu.
It's insanely delicious.
The bitter caramel sauce at the end brings out the deliciousness, so I want you to make it.
Thank you very much for watching until the end today.
If you think that pudding tarts that can be made super easily just by mixing and cooling are delicious, please subscribe to the Good Button channel.
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I have a cooking class, so I would be happy if you could come and play there as well.
See you on the next YOU channel.
Everyone, please put your hands together.
It was GUDETAMA.
