ケーキ（クリームのチョコレートケーキ）｜table diary 식탁일기さんのレシピ書き起こし
식탁일기 table diary Time required : 50minutes
Rice flour tea scones | Rice flour recipes Transcription of Mr. Channel's recipe
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- Number of Subscribers
- 5.3万人
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- 312.0万回
- Number of Videos
- 122本
Ingredients
- rice flour : 100g
- Millet sugar : 20g
- Natural salt : Two knobs
- Baking powder : 3g
- Tea tea bag : 2 bags
- Fresh cream : 70g
- Beaten egg : 12g
Time required
30minutes
Procedure
-
1)
Make the dough
00:18
Open a tea bag of rice flour, millet sugar, natural salt, baking powder, and black tea in a bowl, add black tea, and mix with a whisk until uniform.
Add fresh cream and mix with a spoon. Add the egg and mix until it blends in well. -
2)
Put the dough together
03:06
Spread the wrap and put the dough on it. Close the wrap and put the dough together. Use a flat object to prepare the pressing surface.
-
3)
Cut the dough
04:53
Open the plastic wrap and cut the dough into 6 equal parts.
-
4)
bake in an oven
05:17
Place an oven sheet on the top plate. Apply the melted egg twice to the polish. Bake in a 200 degree oven for 15 minutes.
Point
Carefully prepare the surface when putting the dough together so that it is baked evenly.
Warm the oven before making the dough.
For the glossy melted egg, use the surplus beaten egg.
(Egg weight is 50g for M size and 60g for L size.)
Gluten-free recipe.
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