[ Quiche Lorraine ] Chef Patissier teaches you

Hi, I'm Masayoshi Ishikawa. Last time, I prepared a dough called kneaded pie part brise, so this time I would like to use it to make quiche Lorraine. This is the first salt taste on this channel. This time, I will use a mold that can be filled with a lot of contents at a depth of 4.5 cm. I will use a mold that can be filled with a lot of contents at a depth of 4.5 cm. Let's put the dough in the mold and spread it out. I will post a link to the video I uploaded before, so please refer to it. Of course, you can pour the dough that has been thawed in the refrigerator as it is, but if the dough is too large for the mold, it will be difficult to pour, so cut it to a slightly larger size than the mold and pour it in. I will make it a size that can cover the diameter and height of the mold. Then I will pour it in. The dough when pouring is cold, but I will pour the dough in a state where it bends freely. First, make a large wave and put the dough in the mold. After entering the mold, fold the dough once so that it fits the corner and then align it with the corner. Next, I will put the dough on the side. If the height is high, the dough on the side will be wrinkled, so I will put it on the side while releasing the wrinkled part of the dough. At this time, I haven't put the dough on the side yet. Make sure that the dough is arranged so that it does not wrinkle after turning it around, and then stick it firmly to the side and align it with the waves on the side. When the sides are clean, remove the excess dough on top. Finally, I will align the height of the dough. Since the liquid is poured into the dough, the lowest part of the dough will be the maximum amount to put in the liquid. So I will make sure that there is no low part. Let it rest in the refrigerator for more than 1 hour and make sure that it does not shrink when baked. Let's prepare the contents while the dough is cooling. Cut the spinach to a length of about 4 to 5 cm. Next, cut the onions into thin slices. I think it's okay to cut the bacon into strips. I will cut it into cubes this time. Put olive oil in a frying pan and stir-fry the bacon. Stir-fry over medium heat until golden brown. If you feel that the salt of the bacon is too strong, you can add hot water to the bacon spread on the net and stir-fry it after removing a little salt. If you use it with salt, I think it's better to cut it a little smaller. When the bacon is golden brown, fry it once. Stir-fry the onions where the bacon oil remains. While frying, let the bacon absorb the oil and transfer the umami of the bacon to the onions. There are many types of ingredients to put in the quiche, and the ones that contain the famous products of each region are called 〇〇fu. It's called Quiche Lorraine, but if it contains bacon and cheese, it's called Lorraine Fu. When the onions are a little transparent and soft, lightly salt the onions and add spinach. Stir-fry the spinach until it is a little soft. It's like this. Transfer this to a bat and let it cool. Now, let's make the egg liquid apareille. First, break the egg and loosen it. As I said at the pudding time, cutting the egg's waist firmly here will lead to the smoothness of the finish, so loosen it until it becomes smooth. Apareille is a French word, but it means a liquid that combines more than two ingredients. It comes out in various situations, such as sweets and cooking, so I think it's good to remember. When the egg is loosened enough, add fresh cream, milk, and egg and mix with nutmeg to remove the smell of dairy products. After that, I will season this liquid with salt. Later, I will combine it with bacon and cheese, so I think it is better to taste it lightly. When tasting, make sure that the salt is well dissolved. When the seasoning is well done, strain it with a fine-mesh strainer to make it a smooth liquid. Grate Gruyere cheese. You can grate it directly while putting the ingredients in the mold later. Basically, the cheese used in quiche is this Gruyere cheese, but I think it's okay to change it to your favorite cheese. I will fry the dough that has been rested enough. Cut the paper into a mold. Fold the paper in half and cut it to cover the height of the mold and the side. Make a cut to match the side. If the height of the side is high, the length of the cut will be longer. Put the paper on the dough from the center. Then put the weight on it. If the weight is not full, the center can be slightly dented, so put the weight up to the height of the side. First, I will fry only the dough. Bake at 170 degrees for 50 minutes. I don't need to touch it on the way, so I'll bake it well. This time, I baked without making a hole to prevent the dough from swelling. The next step is to bake without making a hole so that the liquid does not leak from the hole. I baked without making a hole so as not to take the risk of swelling. The way to see the baked color is to look at the edge of the dough. There is a bottom, side, edge, and dough. The most colorful part is the edge of the dough. The least colorful part is the bottom of the dough. The color of the bottom and side should be lighter than the color of the edge. Check the color of the edge and take it out of the oven. Take out the weight and check the color of the center. If the color is not good at this stage, put the weight on the paper again and bake it. When the mold is warm enough to be touched by hand, add the ingredients. First, add half of the vegetables. At this time, leave a little space in the center. This is to make it easier to cut when cutting later. Next, add half the bacon. Spread this around as well. Here, spread the grated cheese evenly. Spread the rest of the vegetables and bacon and pour the appareil. At this time, add as much as possible so that it does not overflow. Finally, spread the remaining cheese on one side and put it in the oven and adjust it. The oven is about 45 minutes at 140 or 150 degrees. Bake until the surface is golden brown. When it is baked, the appareil swells from the surroundings. If it swells firmly to the center, it is overbaked, so please take it out of the oven before that. It looks delicious, but I want to eat it right away. I will cool it in the refrigerator until the next day and then eat it. Of course, you can eat freshly baked, but it is difficult to cut cleanly. If you want to eat freshly baked, make it into a small mold and make it one by one. I think it's okay to offer freshly baked as it is. The next day. Then I will remove it from the mold. If the dough sticks to the mold, it can be a gas stove. Warm the mold from the outside of the mold for a moment until it gets a little warm. I will melt the oil where it sticks and measure it. Then I would like to have a little range up. Then I will have it. It goes well with sake. Preheat this dough in advance. After that, put this egg liquid and bake it. The dough here is very crispy. The crispiness goes well with the thick texture of the egg liquid. This is really good. Thank you for the meal. It may be a little difficult to make the dough, but if you look at the condition of the finished product, it is worth doing. Please try to make it. See you in the next video. It was Masayoshi Ishikawa. Bye-bye.