炒め物（小松菜とエリンギのにんにくオイスターソース炒め）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 15minutes
ケーキ（豆腐ときなこのケーキ）｜ばくばクックさんのレシピ書き起こし
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- 433本
Ingredients
- silken tofu : 150g
- 卵 : 2個
- 甘味料 : 40g
- (A) Okara powder : 25g
- (A) Kinako : 20g
- (A)Baking powder : 4g
Time required
45minutes
Procedure
-
1)
make the dough
00:24
Place silken tofu in a bowl and mash.
Add sweetener and mix.
Add eggs and mix.
Add (A) and mix. -
2)
bake
03:46
Line the mold with parchment paper and pour in the batter from step 1.
Once the surface is smooth, drop the mold several times to remove air.
Bake in an oven preheated to 180 degrees.
After 10 minutes, take it out and make a slit.
Place back in the oven and bake for 25 minutes. -
3)
仕上げる
05:10
型から取り出し粗熱が取れたら完成。
Point
・It is best to use smooth silken tofu.
・It is better to choose kinako that has as little flavor as possible.
・Discard the water from the silken tofu.
-After adding eggs in step 1, mix thoroughly.
・If the okara powder is coarse, it will have a bad texture, so it is better to use fine powder.
-Bake the cake for a total of 35 to 40 minutes.
・When storing the cake, it is better to store it without cutting it, as the moisture will not evaporate.
・It is recommended to let it cool before eating, as the flavor of soybeans will be reduced.
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