炒め物（ツナと大根の中華炒め）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 10minutes
ケーキ（米粉のバナナパウンドケーキ）｜cook kafemaruさんのレシピ書き起こし
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Ingredients
- banana : 1 (Net 110g)
- レモン汁 : 小さじ1
- 卵 : 1個(正味60g)
- cane sugar : 30g
- こめ油 : 35g
- (A) Rice flour : 100g
- (A) baking powder : 3g
Time required
60minutes
Procedure
-
1)
crush a banana
00:32
Place the peeled bananas in a bowl, mash with a fork, add lemon juice and puree.
-
2)
粉を混ぜる
01:03
ボウルに(A)を入れてよく混ぜる。
-
3)
生地を作る
01:20
ボウルに卵を割り入れて泡だて器で溶き、きび砂糖を加えてよく混ぜる。
こめ油を少量ずつ加えながら、よく混ぜ合わせる。
乳化したら1を加えて混ぜ、次に2を加えてよく混ぜ合わせる。 -
4)
焼く
03:28
Pour into a mold lined with a cooking sheet and bake in an oven preheated to 180 degrees for 38 minutes to complete.
Point
・In the video, the amount for one 18cm x 8cm x 6cm pound type is introduced.
・Spread a cooking sheet on the mold.
・Preheat the oven to 180 degrees.
・We recommend using bananas with sugar spots.
・I use L size eggs.
・Rice flour is gluten-free, so you can mix well after adding.
・After baking, remove the heat and wrap in plastic wrap while still warm to cool.
・Rice flour dough is susceptible to drying, so be sure to wrap it in plastic wrap or store it in a plastic bag.
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