だんご（水だんご）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 35minutes
Pondequejo ｜ Sweets kitchen's recipe transcription
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Ingredients
- Tapioca powder : 150g
- milk : 150ml
- Olive oil : 20ml
- egg : 1/2 piece
- salt : A pinch
- Grated cheese : 60-70g
Time required
45minutes
Procedure
-
1)
Warm milk and olive oil
00:26
Put milk and olive oil in a pan and warm while stirring until just before boiling.
When small bubbles appear on the edge of the pot, turn off the heat. -
2)
Make the dough
01:00
Put tapioca powder and salt in a bowl and pour 1 warm milk into it.
Mix with a rubber spatula until it comes together.
Melt the eggs, add half and mix well until there are no lumps.
Add grated cheese and mix until the dough is cohesive. -
3)
Mold
02:39
Roll the dough into bite-sized pieces and line them up on a baking sheet lined with parchment paper.
-
4)
bake in an oven
03:04
Bake in an oven preheated to 180 degrees for about 20 minutes.
Point
・ When warming milk and olive oil, stir well to every corner of the pan so that the whole is warmed evenly.
・ Add grated cheese and mix, and finally mix with a kneading image.
・ If the dough is loose and does not come together, add tapioca powder little by little to adjust.
・ When molding, if you roll it quickly, it will not stick to your hands. On the contrary, be careful as it will be sticky if it sticks.
・ Because tapioca powder is used, the texture is chewy.
・ By adding plenty of cheese, it will be fragrantly baked.
・ The day after baking, it will become hard, but if you rebake it with a toaster, it will return to a fresh texture.
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