生姜焼き（鶏むね肉の生姜焼き）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 45minutes
スコーン（植物性ホイップの塩スコーン）｜cook kafemaruさんのレシピ書き起こし
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Ingredients
- (A) Strong flour : 200g
- (A) Baking powder : 6g
- (A) Cane sugar : 25g
- (A) Sea salt : 2g
- 植物性ホイップ : 200ml
- 岩塩 : 2.5g
Time required
35minutes
Procedure
-
1)
Make the dough
00:06
Add (A) to a bowl and mix thoroughly.
Add the vegetable whipped cream and mix lightly with the curd, and when lumps begin to form, transfer to a cutting board.
Cut in half using a baking tray, stack and press down on top of each other, and once it becomes one piece, shape it into a 12cm x 10cm rectangle. -
2)
焼く
02:11
包丁で生地を6等分にして、クッキングシートを敷いた天板に間を空けて並べる。
上に岩塩をトッピングして、軽く手で押さえる。
190度に余熱したオーブンで20分焼いたら完成。
Point
-We recommend using rock salt instead of refined salt for toppings.
-Preheat the oven to 190 degrees.
- If the dough does not contain enough moisture in step 1, add ice water 1 teaspoon at a time. If the dough is too wet, sprinkle in a small amount of strong flour.
If you divide it into more than 6 portions, reduce the baking time.
-If you want to eat it the next day, wrap it in aluminum foil and warm it up in the toaster.
-You can wrap each one in plastic wrap, place in a zip bag and freeze.
- If you have frozen food, let it thaw naturally, then wrap it in aluminum foil and warm it up in the toaster.
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