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パン（米粉のショコラスティックパン）｜cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

egg : 2 pieces
水 : 80g
ごま油 : 8g
米粉 : 150g
(A) millet sugar : 40g
(A) Cocoa powder : 15g
Plantago ovata husk food (powder) : 8g
ベーキングパウダー : 3g
チョコチップ : 50g

Time required

60minutes

Procedure

1) mix the powder 00:04
Put (A) in a bowl and mix well.
Add baking powder, plantago ovata hull food, and rice flour in that order, and mix each time.
2) make the dough 00:46
Crack the eggs into another bowl and beat.
Add water and sesame oil in that order and mix well each time.
Add the egg mixture to 1 and mix to form a lump.
Add chocolate chips and mix.
3) mold 02:23
Form 2 into a long, thin tube and divide into 6 equal parts.
Form each piece into a 15cm stick.
Arrange on a baking sheet lined with a cooking sheet and spray with water (not listed).
4) 焼く 03:26
Cover 3 with aluminum foil and bake in an oven preheated to 170 degrees for 15 minutes.
Remove the aluminum foil and bake again in the oven at 170 degrees for 15 minutes.
Remove from the oven and cool on a cake cooler for 10 minutes.
Finished on a plate.

Point

・Use 120g of L size eggs without shells.
・Rice oil or rapeseed oil can be substituted for sesame oil.
・Because the cocoa powder in step 1 tends to clump, mix well.
・When the rough heat is removed in step 4, wrap it in plastic wrap or store it in a plastic bag so that it does not dry out.
・When storing in the freezer, wrap in plastic wrap and freeze in a storage bag.