スープ（野菜ときのこのニンニクスープ）｜元気ママキッチンさんのレシピ書き起こし
Cheerful mom kitchen Time required : 50minutes
Carrot Ginger Pound Cake ｜ Peaceful Cuisine's Recipe Transcription
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Ingredients
- ginger : 15g
- cardamom : 4 grains
- Soy milk (for ginger dough) : 160g
- carrot : 60g
- Wolfberry : 10g
- Soy milk (for carrot dough) : 160g
- oil : 100g
- Maple syrup : 180g
- Whole grain cake flour : 400g
- Baking powder : 2 tablespoons
Time required
60minutes
Procedure
-
1)
Ginger dough preparation
00:11
Blend ginger, cardamom and soy milk and transfer to a bowl.
-
2)
Preparing carrot dough
01:14
Blend carrots, goji berries and soy milk and transfer to a bowl.
-
3)
Make the dough
02:20
In each bowl, add half the amount of oil and maple syrup, add the cake flour while sieving, and add the baking powder.
Mix each dough so that it blends in well. -
4)
Put in a mold and bake
04:20
Put the two doughs in layers in a mold with a parchment paper, stir lightly and bake in an oven at 180 ° C for 35 minutes.
Point
・ Cut ginger and carrot into appropriate size with a kitchen knife, and then put them in a blender.
・ In the video, thick white sesame oil is used.
・ Make two kinds of dough, bake them in a marble shape, and put each dough in layers little by little.
・ In the video, two pound cakes are prepared, and the cooking sheet is folded in advance to fit the mold.
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