酢漬け（酢きゅうり）｜食事処さくらの料理教室さんのレシピ書き起こし
Cooking classes that are in tune with the lifestyles of chef Sakura Time required : 15minutes
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#Low carb
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Gama Chocolate｜Transcription of Bakuba Cook's recipe
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Ingredients
- Parthenoplane : 1 piece (100g)
- ココアパウダー(純ココア) : 12g
- ラカント : 12g
- ココアパウダー(飾り用) : 適量
Time required
5minutes
Procedure
-
1)
combine ingredients
00:07
Add the cocoa powder in three portions to the yogurt cup and mix well.
Add sugar and mix again. -
2)
Serve
02:38
Put it in a container and sprinkle cocoa powder on top to complete.
Point
・Partheno is less sour and goes well with cocoa.
・Using cocoa powder makes it easier and tastier than melting chocolate.
・If you add the cocoa all at once, it will be difficult to mix, so divide it into 3 batches.
・Mix by rotating slightly.
・If you reduce the sweetness, it will be bitter.
・After adding sugar, taste it and add more if necessary. (If you add more rakangka, the taste will become harsh, so it is better to replace it with sugar etc.)
・When using non-fat yogurt, mixing in cocoa powder and then adding honey will reduce the sourness.
・Yogurt is closer to chocolate than Partheno.
・When using fat free 1 piece of fat free Greek yogurt (around 100g)
12g coco powder
1/2 tablespoon of lakanto
1/2 tablespoon honey
Appropriate amount of cocoa powder (for decoration) *Add more if not sweet enough
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