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Rice flour pancake | Okuzono's daily recipe [home cooking researcher official channel]'s recipe transcriptionお気に入りに追加
- silken tofu : 1/2 piece (175g)
- 卵 : 2個
- (A) Sugar : 大さじ1
- (A) salt : 小さじ1/4
- (A) baking powder : 小さじ1
- (A) Olive oil : 大さじ1
- 米粉 : 100g
- オリーブオイル(焼く用) : 適量
Prepare the silken tofu
Drain the silken tofu and put it in a bowl.
Crush with a whisk.
make the dough
Crack an egg into 1 and mix.
Add (A) and mix.
Add rice flour and mix.
bake the dough
Add water (not listed) to a frying pan and heat to evaporate.
Drizzle olive oil (for baking).
Put the dough in and make 3 circles with a diameter of 8 cm.
Cover with a lid and steam over medium to low heat for about 3 minutes.
Turn it over, cover with a lid, and steam for about 3 minutes over medium to slightly low heat.
Remove to a plate.
Bake the rest in the same way to finish.
・The rice flour used is high quality rice flour.
・You can also use silken tofu, but silken tofu mixes easily with the batter and gives a better finish.
・You don't have to add salt if you are concerned about salt content.
・During step 3, put water (not listed) in a frying pan and heat it until it evaporates.
・During step 3, stick your chopsticks into the dough and if the raw dough doesn't stick to it, it's an indication of the end of baking.
・The amount is equivalent to 6 pancakes with a diameter of 8 cm.
・You can add butter and maple syrup if you like.
・It can be refrigerated for 2-3 days.
・If frozen, reheat in the microwave.
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