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Avocado and Tempeh Salad Wrap | Ayano hayasaki's Recipe Transcription

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Ingredients

Strong powder : 150g
Cake flour : 50g
salt : A pinch
water : 100ml ~
oil : 1 tablespoon
Tempeh : 1 sheet
avocado : Half
lettuce : 1 sheet
cabbage : preference
Soy sauce : 1/2 tbsp
sweet sake : 1 tablespoon
Soi mayonnaise : Appropriate amount

Time required

90minutes

Procedure

1) Add strong flour, soft flour, salt, oil and water and knead well. 00:05
Put strong flour, soft flour, salt, oil and water in a bowl and knead well.
2) Cover the dough with plastic wrap and let it sit for 30 minutes. 00:30
Cover the dough with a wrap and let it sit for 30 minutes.
3) Cut the ingredients 00:39
Cut the tempeh into pieces that are easy to eat, and slice the cabbage and avocado into thin slices.
4) Bake the cut tempeh in a frying pan and season it. 00:52
Drain the oil (outside the amount) in a warm frying pan, add the cut tempeh, bake, and season with soy sauce and mirin.
5) Stretch the dough and bake in a frying pan 01:15
Divide the laid dough into 4 equal parts, roll them into thin round pieces of about 5 mm, and bake them in a warm frying pan. (In the video, a special tool is used. If not, stretch it with a rolling pin, etc.)
6) Put the ingredients on top and wrap with soi mayonnaise 02:03
Put the ingredients on top and wrap with soy mayonnaise. It is easy to eat if you wrap it in a wrap or parchment paper.

Point

・ You can make a different salad wrap by putting your favorite ingredients in the sticky tortilla skin and wrapping it.
・ A simple recipe that you just knead and stretch.
・ When stretching the dough, the video uses a special tool, but if not, use a rolling pin.
・ After winding, wrap it in half with plastic wrap or parchment paper to make it easier to eat.