シフォンケーキ（米のシフォンケーキ）｜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
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 70minutes
Oatmeal Mitarashi Dango ｜ Transcription of Kotin Shokudo's recipe
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Ingredients
- oatmeal : 30g
- water : 100ml
- Psyllium : 1/2 teaspoon
- (A) Lacanto S : 3 tbsp
- (A) Soy sauce : 1 tablespoon
- (A) Mirin : 1 tablespoon
- (A) Water (for sauce) : 100ml
- Psyllium (for sauce) : A pinch
Time required
10minutes
Procedure
-
1)
Make oatmeal rice cake
00:42
Combine oatmeal and water, heat in a microwave oven (600w) for 2 minutes, add psyllium and mix.
-
2)
Molding rice cake
02:32
Roll 6 rice cakes and stick 3 on a bamboo skewer.
-
3)
Make sauce
03:42
Mix (A) in a pan and boil over medium heat. When it gets stuffy, reduce the heat to low and add psyllium and mix.
-
4)
Sprinkle the mochi with sauce
06:12
Finish with sauce on the mochi.
Point
・ In step 1, add psyllium after heating and stir immediately while warm.
・ Oatmeal mochi should be sticky and heavy.
・ Put mirin in the sauce to make it glossy.
・ Psyllium to be added to the sauce will harden when heated, so be careful not to add too much and adjust the thickness.
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