Updated Date: 2019-10-07 11:31:37
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千の葉

<tr> 
 <th>配合</th> 
 <th>単位</th> 
 <th>材料名</th> 
 <th>作り方</th> 
</tr> 
<tr> 
 <td class="ralign">65</td> 
 <td>g</td> 
 <td>冷水</td> 
 <td rowspan="7" valign="top">三つ折り 3 回でパイを折る.</td> 
</tr> 
<tr> 
 <td class="ralign">125</td> 
 <td>g</td> 
 <td>冷水</td> 
</tr> 
<tr> 
 <td class="ralign">14</td> 
 <td>g</td> 
 <td>塩</td> 
</tr> 
<tr> 
 <td class="ralign">60</td> 
 <td>g</td> 
 <td>バター</td> 
</tr> 
<tr> 
 <td class="ralign">150</td> 
 <td>g</td> 
 <td>強力粉</td> 
</tr> 
<tr> 
 <td class="ralign">250</td> 
 <td>g</td> 
 <td>薄力粉</td> 
</tr> 
<tr> 
 <td class="ralign">340</td> 
 <td>g</td> 
 <td>バター</td> 
</tr> 
<tr><td colspan="4"><hr /></td></tr> 
<tr> 
 <td class="ralign">60</td> 
 <td>g</td> 
 <td>落花生正味</td> 
 <td rowspan="2">落花生は殻をむき,細かく刻む.<br />(殻付き落花生は正味70%,廃棄量30%)</td> 
</tr> 
<tr> 
 <td class="ralign">180</td> 
 <td>g</td> 
 <td nowrap="nowrap">グラニュー糖&nbsp;</td> 
</tr> 
Editor: 山下 伸夫
Updated Date: 2011-03-09 15:41:25