蒸し物（豚バラ肉とキャベツの蒸し物）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 15minutes
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
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Ingredients
- (A) Bitter Chocolate : 80g
- (A) Milk chocolate : 30g
- (A) Unsalted butter : 20g
- 卵 : 2個
- 米 : 80g
- (B) Granulated sugar : 60g
- (B) Baking powder : 3g
Time required
60minutes
Procedure
-
1)
Soak the rice in water
00:36
Soak the rice in water (not included) and leave it overnight.
Place in a colander and drain the water. -
2)
チョコレートを溶かす
00:55
耐熱ボウルに(A)を入れてラップをし、600wの電子レンジで30秒を2回に分けて加熱して軽く混ぜる。
-
3)
生地を作る
01:30
ミキサーに卵を割り入れる。
2、(B)、1の順に加えて高速で3分撹拌する。 -
4)
焼く
02:38
クッキングシートを敷いたパウンド型に3を流し入れる。
180度で予熱したオーブンで、170度45分焼いたら完成。
Point
・The amount shown is enough for one 7.5cm x 17cm x 6cm pound cake mold.
- 67% bitter chocolate and 41% milk chocolate are used.
・Even if you don't have time to soak the rice in water, soak it for 2 to 3 hours.
・We recommend using chocolate that does not contain vegetable fats and oils.
- I use a blender that can be used upside down, but if you don't want to turn it upside down, it's a good idea to put the ingredients in the wrong order.
-Preheat the oven to 180 degrees.
- After baking, remove from the mold immediately and leave in plastic wrap with the parchment paper still on to cool.
・The time required to soak the rice in water is not included in the cooking time.
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