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ケーキ（おからのシフォンケーキ）｜ばくばクックさんのレシピ書き起こし

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Bakuba Cook

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Ingredients

egg : Three
(A)おからパウダー : 30g
(A)牛乳 : 60g
(A)米油 : 30g
甘味料 : 20g
はちみつ : 15g

Time required

60minutes

Procedure

1) Separate eggs into yolks and whites 00:30
Separate the eggs into yolks and whites and place them in separate bowls.
2) make meringue 01:05
Add the sweetener to the bowl with the egg whites and beat with a hand mixer until light and frothy.
Add honey and whisk until stiff peaks form.
3) make the dough 02:03
Add (A) to the bowl containing the egg yolk.
Add a small amount of meringue and mix with a whisk.
Add it back to the meringue and mix with a rubber spatula, scooping it up from the bottom.
4) 焼く 03:31
炊飯釜に3を流し入れる。
竹串などで混ぜながら生地をならす。
炊飯器に入れ、炊飯器のケーキモードで25分焼く。
ケーキモードで更に15分焼く。
竹串をさして生の生地がつかないか確認する。
5) 仕上げる 04:53
炊飯器から炊飯釜を取り出し、お皿の上で裏返して生地を取り出す。
お好みの大きさに切り分けて完成。

Point

・We use an IH 3-cup rice cooker.
・After adding it back in step 3, mix it so as not to crush the meringue.
・When pouring the batter into the rice cooker, pour it gently.
・If your rice cooker does not have a cake mode, you can cook rice normally.
・After baking for 25 minutes, check if the dough is cooked through with a bamboo skewer. If it is still raw, bake for an additional 15 minutes.
・Sugar can be substituted for sweetener.
・If the okara powder is coarse, it will have a bad texture, so it is best to use a fine powder.
・It tastes better if you bake it until it's golden brown.
- Use sweeteners that have zero calories and sugar.
・Rice oil can be replaced with scentless oil.