ゼリー（ボトルコーヒーのコーヒーゼリー）｜syun cookingさんのレシピ書き起こし
syun cooking Time required : 10minutes
チョコケーキ(モカショコラ)｜cook kafemaruさんのレシピ書き起こし
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Ingredients
- egg : 1 piece
- きび砂糖 : 60g
- 豆乳 : 60g
- 溶かしバター : 80g
- インスタントコーヒー : 2g
- お湯 : 15g
- (A)薄力粉 : 90g
- (A)アーモンドプードル : 30g
- (A)ココアパウダー : 15g
- (A)ベーキングパウダー : 3g
- チョコチップ : 50g
- スライスアーモンド : 10g
Time required
40minutes
Procedure
-
1)
dissolve instant coffee
00:05
Add hot water and instant coffee to the container and mix.
-
2)
make the dough
00:15
Crack the eggs into a bowl and mix with a whisk.
Add cane sugar and mix.
Mix while adding soy milk.
Add the melted butter and mix.
Mix while adding 1.
Add (A) through a sieve and mix.
Switch to a rubber spatula, add chocolate chips and mix. -
3)
bake
02:18
Pour 2 into a mold lined with a cooking sheet.
flatten the surface.
Add sliced almonds.
Bake in the oven at 160 degrees for 18 minutes. -
4)
仕上げる
03:03
3を型から取り出して冷ます。
四隅を切り、3cm角の25等分に切って完成。
Point
・Eggs weigh 55g without shell, and use M-L size eggs.
- Bring eggs to room temperature.
・You can substitute milk for soy milk.
・I use an 18cm square type.
・Spread a cooking sheet on the mold.
・Preheat the oven to 160 degrees.
・The amount is equivalent to 25 bite-sized pieces.
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