蒸し野菜（蒸しキャベツ）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし
Registered dietitian: Ayako Sekiguchi's wellness kitchen Time required : 15minutes
プリン（豆乳きなこプリン）｜HidaMari Cookingさんのレシピ書き起こし
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Ingredients
- Soy milk (for gelatin) : 50ml
- ゼラチン : 10g
- きなこ : 20g
- 砂糖 : 30g
- バニラエクストラクト : 小さじ1
- 豆乳(加熱用) : 200ml
- 豆乳(生地用) : 250ml
Time required
10minutes
Procedure
-
1)
Make the dough
00:08
Prepare the soy milk.
Put the soy milk (for gelatin) in a separate container and add the gelatin and mix.
Add the kinako and sugar to a pot and mix with a spatula.
Mix soy milk (for heating) and vanilla extract in a saucepan.
Heat the pot to 60 degrees.
Remove from heat and add the soy milk (for gelatin) and gelatin mixture and mix.
Strain the soy milk (for the batter) and mix. -
2)
cool
02:57
Place the mold on a baking sheet.
Pour in the batter.
Chill in the refrigerator for about 5 hours to harden. -
3)
Finishing touches
03:38
Remove from the mold and serve on a plate.
Point
・Gelatin powder is used.
-The mold used is a donut mold with a diameter of 7.5 cm.
The time it takes to cool and harden in the refrigerator is not included in the required time.
- You can eliminate the soy milk smell by adding vanilla extract.
You can use any mold you like.
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