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蒸しパン（チョコ蒸しパン）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

whole egg : 1 piece
薄力粉 : 60g
ベーキングパウダー : 4g
きび糖 : 40g
ココアパウダー : 5g
ミルクチョコ : 70g
牛乳 : 80g

Time required

30minutes

Procedure

1) heat in the microwave 00:44
Put milk chocolate, cane sugar and milk in a bowl.
Cover with plastic wrap and heat in a 600W microwave oven for 30 seconds 3-4 times.
2) prepare the flour 00:59
Place cake flour, cocoa powder, and baking powder in a colander in that order.
Sift to crush any lumps.
Repeat 3 times to mix.
3) make the dough 01:38
Mix 1 and dissolve.
Crack the whole egg into a container, add and mix.
Add 2 and mix from the center.
4) 型に入れる 02:42
型に3を4等分にして入れる。
5) 蒸す 02:54
中火で沸騰したお湯(分量外)の中に4を入れる。
表面に濡れた布巾を乗せて、蓋をする。
20分中火で蒸す。
6) 仕上げる 03:21
5が熱いうちに型から取り出して完成。

Point

・The amount is equivalent to 4 cups with a diameter of 5 cm and a height of 4 cm.
・We use M-L size eggs.
・We use 40% cocoa milk chocolate.
・In advance, put a paper cup in the glass cup to be used in the mold and prepare it.
・You can put the batter directly into the glass cup.
・Boil hot water (not listed).
・During step 2, make sure that a small amount of baking powder is spread over the entire flour.
・Crack the whole egg into another container and check if it is damaged.
・It is easy to fail if there is not enough mixing in step 3.
・During step 5, put a wet cloth on the surface and steam it to keep it from drying out and to create a beautiful finish.
・During step 5, insert a bamboo skewer into the dough.
・Because salad oil is not used, use milk chocolate with a lot of chocolate oil.