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Lemon Curd Tart (vegan) ☆ レモンカードタルトの作り方



Microplane 40020 Classic Zester/Grater http://amzn.to/2o09jnT (U.S.) CHEMION - Unique Bluetooth LED Glasses http://amzn.to/2ncgu8I (U.S.) other Ingredients & tool list http://www.peacefulcuisine.com/shopus/ Microplane プレミアム ゼスターグレーター http://amzn.to/2o0m2qn (JP) Chemion LEDスマートグラス http://amzn.to/2mKRyJo (JP) オーガニックアーモンド http://sunfoodsuperfoods.jp/?pid=98946508 (JP) 使用機材&食材リスト http://www.peacefulcuisine.com/shop-jp/ ----------------------------------------------------------------------- Ingredients: for the lemon curd: 400g coconut milk 100g lemon juice 2 tbsp lemon zest 80g sugar 40g tapioca starch(it doesn't have to be tapioca) for the tart crust: 100g rolled oats 100g garbanzo flour(You could use any kind of other flour like wheat flour, rice flour etc) 40g almonds 60g oil 60g maple syrup dried lemon & mint for garnish *I sliced lemon 2mm thick and put them in dehydrator for over 18 hours at 125F/52C *If you don't like the slimy texture of the lemon curd, try to use 20g tapioca starch and 1/2 tsp agar powder instead of using 40g tapioca starch. Instructions: 1. put all the ingredients of lemon curd and gently heat it up over low heat until it brings to boil. keep stirring. 2. strain the mixture with strainer. 3. combine all the ingredients of tart crust in food processor. run food processor until mixture is kind of sticky. push the mixture hard into a small tin. bake for 20 minutes at 350F/180C. 4. pour the lemon curd mixture into a tart crust, garnish with dried lemon and mint. ----------------------------------------------------------------------- I often use iHerb to get organic ingredients. HP : http://www.iherb.com/?rcode=YOY970 Use a code YOY970 to get a discount on your first purchase. They ship internationally at low price sometimes even free :) ----------------------------------------------------------------------- 「材料」 ☆レモンカード☆ ココナッツミルク 1缶(400ml) レモン汁 100g レモンの皮 大さじ2 きび砂糖 80g タピオカ澱粉 40g(タピオカでなくても構いません。) ☆タルト☆ オーツ 100g ひよこ豆粉 100g(小麦粉や米粉など、なんでも代用OKです。) アーモンド 40g オイル 60g メープルシロップ 60g ドライレモン ミント 「作り方」 1、レモンカードの材料を全て混ぜてとろみがつくまで火にかけます。舌触りをよくしたい場合は裏ごしします。 2、タルト生地の材料を全てフードプロセッサーにかけます。 3、型に敷き詰め、180℃で20分ほど焼きます。 4、レモンカードをタルトに入れ、飾り付けしたら完成です。 ※レモンカードのモチモチした感じが好きでない場合は、タピオカ澱粉40gの代わりに粉寒天小さじ1/2とタピオカ澱粉20gで代用すると良いと思います。 ※ドライレモンは、レモンを2mm厚にスライスしてディハイドレーターで52℃で18時間ほど乾燥させました。 ----------------------------------------------------------------------- Facebook : https://www.facebook.com/peacefulcuisine.ryoya Instagram:http://instagram.com/peaceful_cuisine/ Website : http://www.peacefulcuisine.com 2nd Channel : https://www.youtube.com/user/peacefulcuisine2nd ----------------------------------------------------------------------- Equipments & etc: Camera : Sony A7RII Lens : FE 35mm F1.4 ZA [SEL35F14Z] Lens Filter : Kenko variable NDX 82mm Mic:RODE Videomic Pro Rycote Monitor : Atomos Ninja Assassin Tripods:SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7 Slider : Libec ALX S8 KIT Software : Adobe Premiere Pro CC Music : Romantic Piano by Studio Le Bus (https://www.premiumbeat.com/royalty_free_music/songs/romantic-piano) -----------------------------------------------------------------------

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