Nigiri daughter. nigiricco Time required : 30minutes
- 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
make the dough
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.
put in cocotte
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.
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.
・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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