ケーキ（チョコレート・スフレチーズケーキ）｜HidaMari Cookingさんのレシピ書き起こし
HidaMari Cooking Time required : 55minutes
スコーン（豆乳バター米粉スコーン）｜cook kafemaruさんのレシピ書き起こし
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Ingredients
- (A)米粉 : 160g
- (A)きび砂糖 : 40g
- (A)ベーキングパウダー : 6g
- (B)溶かしバター : 30g
- (B)豆乳 : 40ml
- 溶き卵 : 50g
- 板チョコレート : 50g
Time required
35minutes
Procedure
-
1)
mix
00:08
Add (A) to a bowl and mix with a whisk.
Once it is mixed evenly, add (B) and mix in a cutting motion with a scraper.
Once mixed evenly, add the beaten eggs and mix in a cutting motion.
Break the chocolate bars into pieces by hand and add them.
Mix with a scraper until smooth, then remove onto a counter. -
2)
Molding
01:21
Gather the dough together, cut out the centre with a scraper, overlap the pieces and press down with the scraper to firm them up.
Cut the spread out dough again in the center, overlap it, and press down with a scraper to spread it out.
Repeat the process 4 to 5 times and shape into a 15cm x 10cm rectangle.
Cut into 3 equal pieces, then cut diagonally to create triangle shapes. -
3)
bake
02:36
Place 2 on a baking sheet.
Bake in a preheated oven at 190°C for 18 minutes.
Once cooked, remove from heat and it's done.
Point
-You can use any type of chocolate bar you like, such as milk or bitter.
-It is easy to mix because the butter is melted before mixing.
-It uses butter instead of oil, giving it a rich flavor.
- When shaping the dough on a work surface, it will be easier to work with if you sprinkle flour on the work surface to prevent it from sticking, and then turn the dough out onto the work surface.
-Preheat the oven to 190℃.
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