こいのぼりのグレープフルーツパイ<\/span>

1.グレープフルーツは皮をむき身をほぐす。

<\/p>

2.パイシートは同サイズの長方形を２枚をカットし、尾の部分を三角に切り取る。１枚を一回り小さい長方形にくり抜く。もう一方の長方形にフォークで穴を開け卵黄を塗って、くりぬいた枠の方を重ねる。ラップをして冷蔵庫で10分ほど休ませる。<\/p>

くりぬいた長方形の部分を使い、同じやり方でこいのぼりの大、小を作る。<\/p>

（余った部分で、棒や、兜を作っても）：写真2枚目参照

<\/p>

3.表面につや出しのために卵黄を刷毛で塗り、予熱した200℃のオーブンで10分程度焼き、凹み部分を潰して冷ます。

<\/p>

4.カスタードクリームは、卵を割りほぐし、砂糖を加えホイッパーでよくすり混ぜたら、小麦粉を加え混ぜる。牛乳も加えよく混ぜる。<\/p>

電子レンジ600wで2分30秒加熱したらホイッパーで混ぜる。もう一度１分加熱しよく混ぜる。<\/p>

とろみがついてきたら、氷水に当て冷ます。バニラエッセンス、マスカルポーネを加え混ぜる。

<\/p>

5.パイシートの中央の凹みに、カスタードクリームを入れ、ココナツファインをふり、グレープフルーツで鱗、カットしたぶどうで目を飾る。<\/p><\/div><\/div> $\"\"$ <\/div><\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"

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