This time, it is a dessert using Shine Muscat and ruby chocolate
This ganache is left in the refrigerator for a week or so, it becomes hard, and the hardness changes depending on the temperature.
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niconico : http://www.nicovideo.jp/user/1044719
cookpad : https://cookpad.com/kitchen/1890523
[Tart dough/Ingedients]
Approximately 12pcs in the case of 10cm in diameter and 3mm in thickness
A – Cake flour：200g
A – Almond powder：30g
Unsalted butter：100g
Powdered sugar：70g
Egg yolk：L2pcs
1. Sift the flour and almond powder（A）
2.Knead soft butter in a bowl and mix with powdered sugar
3. Add egg yolk in 2 and mix well
4. Put the sifted A in 3 and mix well.
5.Wrap it and let it sleep for about 3 hours
6.Apply butter to mold and cool in the refrigerator
7.Spread the wrap, dust (bread flour) and stretch with a rolling pin
8. Use a wrap to stretch the dough
9. Dock the dough with a fork
10. Let it sleep in the refrigerator for 1 hour
11. Preheat to 180 ° C oven
12. Put the tart stone on the cooking sheet
13. Bake for 15 minutes at 180 ° C, remove stones and bake around 5-10 minutes
■Ruby ganache（raw chocolate）
Ruby chocolate RB1：150g
B – Raspberry puree：40g
B – Heavy cream：30g
B – Mizuame：10g
B – Citric acid：0.2g
1. Chop the ruby chocolate
2. Combine B and boil (In the video, the citric acid scene is missing)
3. Put the chopped chocolate in 2 and emulsify
4. Squeeze the finished ganache into a tart
■Silicone Spatula
https://amzn.to/2X1EIru
■Small Trivet（for Gas Stoves）
https://amzn.to/2BQokNU
■DeLonghi Convection oven EOB2071J-5W
https://amzn.to/2GdAhm4
■Black Nitrile Gloves
https://amzn.to/2TspE0z
■Ruby Chocolate 100g
https://amzn.to/2NFwrlH
■Ruby Chocolate 1.5kg
https://amzn.to/2TqfPUj
■Silicone Whisk TOMIZ
https://amzn.to/2DlhfIU
■Cassette portable stove
Iwatani MIYABI 3.5kW CB-WA-35
http://amzn.to/2vuv7ZY
■Acrylic Ruler 3mm 2pcs set
https://amzn.to/2xW5hTr
■Acrylic Ruler 5mm 2pcs set
https://amzn.to/2Fs3dEZ
■Copper pan 10cm
https://amzn.to/2CmhQGv
