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チョコ蒸しパン|cook kafemaruさんのレシピ書き起こし

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材料

  • egg : 1 piece (55g without shell)
  • きび砂糖 : 50g
  • 豆乳 : 40g
  • 生クリーム : 40g
  • 太白ごま油 : 25g
  • (A)薄力粉 : 70g
  • (A)ココアパウダー : 30g
  • (A)ベーキングパウダー : 5g
  • チョコレート : 25g

所要時間

25分

手順

  1. 1) make the dough 00:11

    Crack the eggs into a bowl and mix with a whisk.
    Add cane sugar and mix.
    Mix while adding Taihaku sesame oil.
    Mix while adding soy milk.
    Add the fresh cream and mix.
    Sift in (A) and mix.
    Switch to a rubber spatula and mix.

  2. 2) put in cocotte 02:02

    Put 1 in a cocotte with glassine paper up to half the height.
    Fill with chocolate.
    Enter the remaining 1.
    Spread a cloth and drop it several times from a high place to remove the air.

  3. 3) steam 02:35

    Boil water (not listed) in a pot.
    Turn off the heat, put a cloth in it and line up 2.
    Cover with a lid over medium heat and steam for 12 minutes to complete.

Point

・The amount is for 4 to 5 pieces.
・Cane sugar can be replaced with granulated sugar.
・You can substitute milk for soy milk.
・Use fresh cream with 30% milk fat.
・You can substitute rice oil or odorless coconut oil for Taihaku sesame oil.
・Wrap the lid of the pot with a cloth to prevent water droplets from falling on the steamed bread.

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