豚肉がしっとり柔らか！超簡単＆絶品！豚しゃぶほうれん草の作り方｜料理研究家コウケンテツさんのレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 15minutes
Pumpkin Cinnamon Roll ｜ Peaceful Cuisine's Recipe Transcription
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Ingredients
- pumpkin : 100g
- Soy milk : 100g
- Coconut oil : 15g
- Dry yeast : 5g
- hot water : 30g
- Strong powder : 300g
- Rapeseed oil : 15g
- Palm sugar (for dough) : 25g
- salt : 3g
- cinnamon : 5g
- cardamom : Appropriate amount
- cloves : Appropriate amount
- nutmeg : Appropriate amount
- Palm sugar (for sugar paste) : 40g
Time required
60minutes
Procedure
-
1)
Preparation of dough
00:11
Steam the pumpkin and blend it with soy milk to make it puree.
If the coconut oil is solid, dissolve it.
Dissolve dry yeast in hot water and leave for at least 5 minutes. -
2)
Make the dough
02:09
Put strong flour, rapeseed oil, palm sugar and salt in a food processor, stir, and mix with coconut oil, yeast and pumpkin puree.
Knead lightly on a plate and ferment until doubled. -
3)
Make sugar paste
04:46
Mix cinnamon, cardamom, cloves, nutmeg and palm sugar and spread with a little water or oil.
-
4)
Mold and bake
05:30
After degassing the dough, spread it into a rectangle, apply sugar paste, roll it, cut it into a figure eight shape, ferment it until it doubles, and bake it in an oven at 180 ° C for 20 minutes.
Point
Soy milk is used in the recipe, but other plant-based milk can be used.
In the video, 30% of the strong flour is whole grain strong flour.
The recipe uses rapeseed oil, but other vegetable oils are also acceptable.
When fermenting articles, cover them to prevent them from drying out.
Bread is formed by cutting it into a V shape and pressing the center with the little finger.
Fermentation time is not included in the time required.
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