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79142.pdf
moreau1996 - 2013-09-01
http://153.127.244.43/.../79142.pdf - 16.81MB - キャッシュ
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18page / 16.81MB
KZ-R363Sの取扱説明書・マニュアル [全18ページ 16.81MB]
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茶わん蒸し伊達巻き材料： 直径8㎝のココット4個分下準備●❶ 生しいたけは、石づきを取り4枚の薄切りにする。●❷ ● 鶏肉はしょうゆ少々をかけて、下味を付けておく。えびは尾を残して殻をむき、背わたを取る。❸ みつばはさっとゆがいて、結びみつばにしておく。作り方❹ ボウルに卵を割り、冷ました Ⓐ加え、よく混ぜてこす。❺ 器にみつば以外の材料を入れ、卵液を注ぎ入れて浮いた泡をすくい取る。●❻ アルミ箔をかぶせた器をバットに並べ、アルミ箔を敷いたグリル皿に載せる。❼ バットに沸騰した湯を約3cm程度注ぎ、 温度 で30～40分加熱する。❽ でき上がったらみつばを載せる。材料：直径8cm 高さ5cm陶器製容器 4個分材料：18×18×5cmの角型1台分作り方❶ ミキサーに、卵、だし、はんぺん、砂糖、塩の順に入れ、約45秒かくはんする。❷ ❶を型に入れ、アルミ箔を敷いたグリル皿に載せ、温度 で25～30分焼く。❸ 焼き上がったら型から外して、焼き色がついている方が内側になるように巻きすに移す。4㎝程巻き込んでしっかり巻き、輪ゴムで全体をとめる。❹ ❸を冷蔵庫などでしっかり冷やし固めてから切り分ける。焼く❸ ココットに ❷のほうれん草と約1㎝幅に切ったベーコンを敷き、卵を割り入れ、チーズを10gずつ載せる。❹ グリル皿にアルミ箔を敷いて ❸を並べ、 温度 で12～15分焼く。準備※型にクッキングシートを敷く※巻きす（鬼す）と輪ゴムを用意する下準備●❶ ココットに薄くバターを塗っておく。●❷ ● ほうれん草は、塩ゆでして約4cm長さに切り、バターでいためて軽く塩・こしょうする。卵のココット卵 ·········································································································M2個Ⓐ（合わせて煮立て、冷ましておく） 薄口しょうゆ・みりん ··················································各小さじ 1 塩 ························································································小さじ1/2 だし ····················································································1 カップ鶏肉（1口大に切る）·········································································80gしょうゆ ·····························································································少々えび ········································································································4尾生しいたけ ···························································································1枚ぎんなん（缶詰） ·················································································8粒かまぼこ（約3mm厚さ） ································································ 4切れみつば ··································································································適量卵 ············································································································· 4個はんぺん ·····················································1枚約120g （粗くちぎる）砂糖 ········································································································50g塩 ································································································小さじ1/3だし汁 ···························································································大さじ2卵 ·············································································································4個ほうれん草 ······················································································1/2束ベーコン ·······························································································2枚塩・こしょう・バター ································································各少々とろけるチーズ ·················································································40gグリルで焼く28IHcooking-guide.indd 28 2012/02/22 17:32:46フォカッチャ・トマトフォカッチャパイピザ材料：4枚分バタール ··························1/2本トマト（大） ·····················1/2個ゆで卵 ···································1個 （小さめに切る）とろけるチーズ ·················20gパセリ ···································1枝Ⓐ（混ぜ合わせる） アンチョビ（フィレ） · 1枚 （細かくたたく） おろしにんにく ··小さじ1/2 オリーブオイル・マヨネーズ ·························各大さじ1 ※ ぬるま湯をトマトジュース（食塩無添加）に変えるとトマトフォカッチャに。生地を作る●❶ ぬるま湯にドライイースト・砂糖を混ぜ合わせる。●❷ ● 強 力 粉・塩・オリーブオイルを合わせ、 ❶も合わせてこねる。❸ そのまま暖かい場所で、1次発酵（40分）し、終わったらガス抜きをする。❹ ❷ の生地を丸め、めん棒で16×18cm程度に広げ、霧吹きをして2次発酵する。（30分）焼く❺ ❹にオリーブオイルを全体的に塗り、人差し指で穴を開け、ローズマリー、岩塩、お好みでオリーブを載せる。●❻ グリル皿に載せ、温度 で7～13分焼く。材料：1個分材料：2枚分冷凍パイシート ·················2枚市販のピザソース ···大さじ2ウインナー ··························2本 （斜め5ｍｍ幅に切る）ベーコン ··1枚（5ｍｍ幅に切る）プチトマト ···························2個 （４つにくし切りする）ブロッコリー ·················1/4個しめじ ·······························1/4房ピザ用チーズ ·····················50g焼く●❸ グリル皿に冷凍パイシートを横にして中央寄りに2枚並べる。❹ パイシートにそれぞれピザソースをまんべんなく塗り、ウインナー・ ベーコン・プチトマト・ブロッコリー・しめじを並べる。❺ ピザ用チーズをまんべんなく載せ、温度 で10～14分焼く。焼く●❷ ●バタールは2cm厚さに切り、Ⓐを塗る。●❸ ❷にトマト・ゆで卵・とろけるチーズを載せ、温度 で8～12分焼く。❹ パセリを載せる。下準備●❶ 冷凍パイシートは室温で柔らかくしておく。●❷ ●ブロッコリーは小房に分け、ゆでておく。●下準備●❶ トマトは湯むきして種を取り、5mm角の大きさに切り、キッチンペーパーなどで水気をよく取り除いておく。フランスパンピザ強力粉 ·································································································100gドライイースト ···················································································· 3gぬるま湯（30℃） ··············································································60ml砂糖 ··························································································大さじ1/2塩 ·······························································································小さじ1/3オリーブオイル ····································································大さじ2/3ローズマリー ····················································································適宜オリーブオイル ················································································適量岩塩 ······································································································適宜※ お好みでオリーブ ············································数個（1/2に切る）29グリルで焼くIHcooking-guide.indd 29 2012/02/08 17:47:24Refine_12-02-08 18:06:08Refine_0029_IHcooking-guide.p1.pdfRefine_12-02-22 17:37:03Refine_0028_IHcooking-guide.p1.pdf15 12-03-05 09:43:03100027000_CookingGuide
