ラップサンド（ソーセージとトマトのラップサンド）｜兼業主夫ケンのキャンプ飯チャンネル / Ken Outdoor Cookingさんのレシピ書き起こし
Ken Outdoor Cooking Time required : 20minutes
Rice flour Taiwan castella | HIRO @ sea's recipe transcription
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Ingredients
- butter : 5g
- Vegetable oil : 15g
- Honey : 10g
- milk : 50g
- Rice flour (for confectionery) : 50g
- egg : 2 pieces
- sugar : 35g
Time required
70minutes
Procedure
-
1)
Get ready
00:23
Place a cooking sheet on the pound cake and bake it in hot water, so wrap aluminum foil around the bottom of the mold. Boil the water.
Preheat the oven at 160 degrees. -
2)
Make the dough
01:09
Divide the egg into yolk and egg white.
Mix butter, vegetable oil, milk, and honey in a water bath, add rice flour, mix well, then add egg yolk and mix well.
Egg whites are made with sugar to make meringue. Add a small amount to the egg yolk dough and let it blend in, then add the rest in 2 to 3 portions and mix gently. -
3)
Bake the dough
05:46
Pour the dough into a pound cake. Pour about 1 cm of hot water of about 80 degrees on the top plate and place the mold. Bake in a 150 degree oven for 20 minutes. If it is browned, cover it with aluminum foil and bake for another 20 minutes. When the dough is removed from the mold and the rough heat is removed, it is complete.
Point
・ A recipe for "Taiwan Castella" that can be made with rice flour instead of wheat flour.
・ The mold used this time is an 18cm pound cake.
・ Use your favorite vegetable oil such as rice oil or salad oil.
・ The reason for using both butter and vegetable oil is that butter gives a rich flavor and vegetable oil gives a refreshing taste.
・ Be careful not to mix the dough too much.
・ After baking, drop the mold on the desk and give a shock to the dough to prevent it from shrinking.
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