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蒸しパン（おから蒸しパン）｜ばくばクックさんのレシピ書き起こし

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Bakuba Cook

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Ingredients

okara powder : 20g
卵 : 1個
(A) almond milk : 100ml
(A) Sweetener : 15g
(B) baking powder : 小さじ2/3程度(2～3g)
(B) vanilla oil : 3-4 drops

Time required

15minutes

Procedure

1) make the dough 00:15
Put eggs in a heat-resistant container, beat with a whipper, add (A) and stir.
When the whole is mixed, add okara powder and (B) in that order, and mix each time until there are no lumps.
2) heat the dough 04:09
Drop 1 onto the desk several times to remove excess air.
Heat in a 600W microwave oven for 3 minutes without wrapping.
Rotate 180 degrees and heat for another 2 minutes.
3) finish 04:22
Remove from the heat-resistant container as soon as it is heated, leave it for 3 to 5 minutes, and finish after the moisture has evaporated.

Point

・Calories 273 kcal, carbohydrates 4.3 g. It varies depending on the type of okara powder.
・If you measure the okara powder in grams instead of tablespoons, you will be less likely to make mistakes.
・You can change the amount of sweetener according to your taste.
・When making the dough, be careful not to mix it enough as it will become uneven.
・Different types of okara powder have different textures, aromas, ease of eating, and ease of making.
・You can omit the vanilla oil, but the taste will be different.
・Use oil because vanilla essence will lose its scent.
・Be careful not to take it out of the container immediately after heating, or the bottom will become sticky.
・The fine-grained type of okara powder gives a soft and smooth finish, while the coarse-grained type leaves a strong texture.