パウンドケーキ（米のチョコレートパウンドケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 60minutes
Steamed bread (silk tofu cocoa steamed bread) | Recipe transcription by syun cooking
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Ingredients
- 絹ごし豆腐 : 150g
- ホットケーキミックス : 150g
- サラダ油 : 30g
- ココアパウダー : 30g
Time required
30minutes
Procedure
-
1)
Make the dough
00:34
Spread the bag out over a bowl and place it in the bowl, then add the drained silken tofu.
Mix until smooth, then add the salad oil and mix, then add the pancake mix and cocoa powder and mix well until there are no lumps. -
2)
生地を蒸す
02:29
Lightly roll the bag up to close it and microwave at 500W for 3 minutes.
Take it out and insert a bamboo skewer into the centre. If no batter sticks to it, carefully remove it from the bag, being careful not to let the batter fall apart.
Once cooled, serve on a plate and it's done.
Point
・This recipe uses a thick, heat-resistant bag that can be cooked in the microwave.
- If you knead silken tofu thoroughly until there are no lumps, the tofu smell will become less noticeable.
- When removing the dough after heating, remove it slowly and carefully as it can easily crumble.
-This recipe requires no washing up as the cooking is done entirely inside the bag.
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