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蒸しパン（米粉のモカショコラ蒸しパン）｜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 : 1 piece
きび砂糖 : 30g
米油 : 5g
牛乳 : 80ml
(A)ココアパウダー : 15g
(A)ベーキングパウダー : 3g
(A)インスタントコーヒー : 5g
(A)米粉 : 50g

Time required

20minutes

Procedure

1) prepare the dough 00:15
Add eggs, cane sugar, rice oil, and milk in that order to a bowl and mix well each time with a whisk.
2) make the dough 01:08
Sift (A) into another bowl.
Add 1 and mix well with a whisk until smooth.
Switch to a rubber spatula, mix gently, and place in a piping bag.
3) steam 02:17
Place a glassine cup in a heat-resistant container.
Pour in step 2 and lightly drop a heat-resistant container over the top several times.
Pour water (not listed) into a pot and bring to a boil.
Turn off the heat and quickly place in a heat-resistant container.
Heat over medium-high heat, cover and steam for 10 minutes.
4) 仕上げる 03:25
Remove Step 3 from the heat-resistant container and place on a plate.

Point

・In step 1, add rice oil little by little and mix.
-In step 3, you can add the batter directly with a spoon instead of putting it in a piping bag.
・In step 3, cover the lid with a cloth to prevent water vapor from dripping onto the dough.
-Heat-resistant container capacity 80ml, enough for 5 pieces.
-Cane sugar can be replaced with granulated sugar.
・Rice oil can be replaced with other oils, but use one that does not have a strong taste.
・55g of eggs are used without shells.
・Use your favorite heat-resistant container.
・Please note that rice flour cannot be substituted for soft flour.
・When placing heat-resistant containers in a pot or removing heat-resistant containers after heating, wear gloves as they will be hot.