【腸活】クリームブリュレタルト の作り方　ヴィーガン＋オーガニック|How To Make Creme Brulee Tart【Vegan】

【腸活】クリームブリュレタルト の作り方　ヴィーガン＋オーガニック|How To Make Creme Brulee Tart【Vegan】

Hello everyone. This time, I will make a healthy and hard-to-fat cream brulee tart. This is the recipe I ate in the process of losing 20kg in 3 years since I got sick. The image of regular creme brulee is that it contains a large amount of sugar, cream, butter, and artificial additives. However, this recipe does not use any dairy products, eggs, cream or animal foods. However, it is as delicious and healthy as a regular creme brulee. Please give it a try. First of all, mix the following. 100g rice flour, 60g almond poodle, 30g potato starch, 20g cocoa powder, 4 tablespoons white sesame oil, 5 tablespoons amazake. Adding amazake is an alternative to granulated sugar. Ingesting large amounts of sugar, such as granulated sugar, causes blood sugar levels to rise and fall, releasing adrenaline. It is said that if you get too much adrenaline, your thinking ability will decline, and you will be irritable and frustrated. On the other hand, amazake is unique to Japan and is a fermented food made from jiuqu. It contains “kojic acid” produced in the process of fermenting jiuqu. “Kojic acid” has various effects such as recovery from fatigue, improvement of intestinal environment, improvement of immunity, and making of beautiful skin. Amazake also contains oligosaccharides, dietary fiber, vitamins, etc., so it is a very healthy food. When the dough is in one piece, put it in a mold. It is convenient to press a spoon to create a side wall. It is completed when the heights of the sides are evenly aligned. Bake at 170 ° / 338F for 25 minutes. Well then 🙂 The next thing to make is custard cream, which uses neither egg yolk nor fresh cream. Reproduce the same texture and taste as usual! First of all, instead of fresh cream, put 400g (1 can) of coconut milk in a pan. Coconut milk does not easily raise blood sugar levels, which makes it difficult to gain weight and helps prevent diabetes. In addition, because it is rich in lauric acid, which is a component that helps boost immunity, it is also effective in preventing colds. This can of coconut milk is separated because it was placed in a place with low outside temperature, but there is no problem with the quality. In fact, this separation is evidence of no additives (guar gum). Guar gum is an ingredient that prevents the separation of fat and water in coconut milk. It’s safer to eat without additives. Next, add 20 ml of agave syrup and 1 g of salt. Separation mixes when heated. This alone looks delicious. Then use 1/4 vanilla beans. The sweet and really nice scent that spreads throughout the room 🙂 The scent of vanilla makes it even more custard-like. Vanilla essence is fine. You can take it out neatly by using the back of a knife or knife. Put in a pan and simmer over low heat. Next, add a pumpkin to give the custard a yellowish color. By adding pumpkin, it becomes thicker. Since it will be “about 1 piece of pumpkin per 100g”, I put 4 pieces this time. Finally, add agar and simmer to the extent that it does not boil. After removing the heat, pour it into the dough. good work. good. I’m completely addicted to wine. To make caramel, use “sugar beet” instead of granulated sugar. Sugar beet is a brown sugar that is characterized by its mellow and gentle sweetness. Unlike other sugars, sugar beet contains natural “oligosaccharides”. When oligosaccharides reach the large intestine, they serve as food for good bacteria and increase the number of good bacteria, which has the effect of regulating the intestines. It is also good for dieting because it does not have much effect on the rise in blood sugar level. It has a nice brown color. If you leave the burner on, it will be hot, so leave it in the freezer for about 2 minutes and it will harden like this. Quite rich and delicious :-)) Custard cream is so delicious that you can’t imagine it without eggs or cream. The texture is just right, so it can be reproduced. And since it is made from ingredients that are healthy and difficult to raise blood sugar levels, I am happy that it is difficult to gain weight. Thank you for visiting! Don’t forget to like button and share with your friends. See you.

このレシピは私が20kg痩せた時に食べていたレシピです。
最近の流行りは市販のクッキーから生地を作りますが、動物性の食品を使っていないグルテンフリーのクッキーは種類が少ないので生地から作ります。

このレシピは乳製品、卵、生クリーム、動物性の食品を使っていません。
ですが普通のクリームブリュレに負けないぐらい美味しくて健康的なブリュレになっています。

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◼️材料(15cmタルト型)
字幕をつけると料理の説明が見れます。

100g 米粉
60g アーモンドプードル
30g 片栗粉
20g カカオパウダー
大さじ4太白ごま油
大さじ５甘酒(お好みのシロップ)

【A】
400g ココナッツミルク
20ml アガベシロップ
1/4本 バニラビーンズ
4切れ かぼちゃ(カスタード風の色味付け、100gあたり1切れ)
1g塩
3g寒天

【カラメル】
甜菜糖

◼️下準備
・タルト型に油をキッチンペーパーで塗っておく。
・オーブンを170°/338Fに予熱する。 

◼️作り方
１.ボウルに米粉、アーモンドプードル、片栗粉、カカオパウダーを入れてよく混ぜる。
２.別のボウルに太白ごま油、甘酒を入れてよく混ぜる。
３.米粉の入ったのボウルに【２】を加えてゴムベラで混ぜて生地をひとまとめにする。
４.型に【３】を敷き詰める。側面をスプーンを使って平らにして形を整える。
５.底にフォークで穴を開けて、170°/338Fで20分焼く。焼きあがったら型にはめたまま粗熱をとる。

６.寒天以外の【A】を鍋に入れ、３分ほど弱火で煮る。
７.先ほど作ったタルト型に流し入れ、一晩冷蔵庫で冷やす。
８.表面にてんさい糖を振りかけて、５秒待つ。少し待つことで砂糖が馴染みます。
９.お皿の側面についた砂糖をキッチンペーパーで拭いておく。拭くことで焦げ付かず、お皿洗いが楽になります。
１０.バーナーで炙る。
１１.冷凍庫に２分程度入れる。表面がパリッとします。
１２.できあがり。

｜メモ｜
“Crème brûlée”クリームブリュレとはフランス語で、「焦がしたクリーム」を意味します。
表面のカラメルに焦げ目を付けて外はパリッと、中はとろ〜りと濃厚なクリームのデザートです。
表面のパリパリは冷蔵庫に入れて時間が経つと水分を吸ってなくなります。
なので食べる前に焦げ目をつける方が良いです。

｜代用品｜
バター‥太白ごま油
生クリーム‥ココナッツクリーム
カスタードクリームに使われるグラニュー糖‥アガベシロップ
カラメルに使われるグラニュー糖‥てんさい糖

｜トーチバーナーがない場合｜
スプーン‥ガスで炙ったスプーンを押し当てる。
トースター‥5分ほど表面が焦げるまで焼く。
グリル‥温度が高く焦げやすいので何回も確認する。
火を扱う際は十分にお気をつけください。

｜アレンジレシピ｜
バニラをかぼちゃ、さつまいも、オレンジ、ココア、黒糖、マロンにかえることもできてバリエーション豊富です。

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