蒸しパン（おからパウダーチーズ蒸しパン）｜ ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 15minutes
Stollen ｜ Peaceful Cuisine's recipe transcription
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Ingredients
- Raisins : 140g
- rum : 40g
- Dry yeast : 5g
- Warm water : 20g
- Coconut oil : 20g
- Rapeseed oil : 30g
- Soy milk : 100g
- Maple sugar : 30g
- cinnamon : 2g
- salt : 2g
- Strong powder : 200g
- Almond poodle : 60g
- nuts : 100g
Time required
40minutes
Procedure
-
1)
Preparation
00:13
Soak the raisins in rum for a few hours to overnight.
Mix dry yeast with lukewarm water and leave for about 5 minutes. -
2)
Make the dough
01:09
In a bowl, add coconut oil, rapeseed oil, soy milk, maple sugar, cinnamon, salt, strong flour, almond poodle, and 1 yeast, mix, knead for 3-10 minutes until the dough is set, and ferment.
-
3)
Secondary fermentation by mixing ingredients
04:49
Put chopped nuts and drained raisins in the degassed dough, mix well, spread into a rectangle, fold in three and ferment.
-
4)
Bake
07:49
Bake in an oven at 180 ° C for 30 minutes.
If you like, apply rum or coconut oil and sprinkle with icing sugar.
Point
・ Pickle raisins in your favorite liquor.
・ If the coconut oil is solid, dissolve it in a liquid before cooking.
・ Knead the dough and add water or soy milk when it is hard, and add strong flour when it is soft.
・ During fermentation, be careful not to dry the dough.
・ When you stretch the dough, lay a cooking sheet underneath to prevent it from sticking and you can bake it as it is.
・ Save the liquor soaked in raisins and use it for finishing.
・ Fermentation time is not included in the required time.
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