醤油漬け（野菜の醤油漬け）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 35minutes
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パン（フランスパン）｜和菓子お兄さん【タダヒロのお菓子作り】さんのレシピ書き起こし
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Ingredients
- オートミール : 70g
- オリーブオイル : 10g
- (A) Skim milk : 10g
- (A) Rice flour : 10g
- (A)サイリウム : 8g
- (A)ベーキングパウダー : 5g
- (A)塩 : 1g
- 卵 : 2個
Time required
30minutes
Procedure
-
1)
生地を作る
01:24
Put oatmeal and olive oil in a bowl and mix well.
When the whole is familiar, add (A) and mix so that it becomes uniform.
Add eggs and mix thoroughly to mix. -
2)
成形する
05:17
Lightly sprinkle rice flour (not listed) on the surface of the dough, shape it into a long, thin stick, and make diagonal cuts on the surface.
-
3)
焼く
06:41
190℃のオーブンで18分焼いたら完成。
Point
・Oatmeal should be of a fine type such as powder so that it can be easily mixed.
・When mixing oatmeal and olive oil, rubbing them in a bowl will make them easier to mix.
・If you don't have skim milk, you can substitute 10g of almond powder, 5g of sweetener, and a pinch of salt.
・After adding the eggs, mix well until the dough contains moisture and becomes sticky.
・It's easy because you don't need to ferment the dough, but you can also make it the day before, so you can always eat freshly baked.
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