アイスクリーム（牛乳氷のラズベリーアイスクリーム）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 7minutes
Raw corn cake | Transcription of Shimai-Risu's recipe
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Ingredients
- corn : 3
- egg : Three
- Cornmeal : 60g
- Cake flour : 60g
- sugar : 100g
- Baking powder : 1 tablespoon
- Olive oil : 60g
- milk : Appropriate amount
- cinnamon : Appropriate amount
- salt : A little (add as you like)
Time required
60minutes
Procedure
-
1)
Combine flour
01:04
Add flour to the bowl in order and mix with a whisk.
-
2)
Rub corn
01:46
Rub the corn with a grater.
-
3)
Mix eggs, corn and flour
02:00
Break the egg into a bowl and mix, add grated corn and flour, and mix to cut. Add an appropriate amount of milk and olive oil and mix further.
-
4)
Bake in a toaster
03:13
Pour the dough into a heat-resistant container and bake in a toaster until cooked. Sprinkle cinnamon as you like.
Point
・ A recipe for a low-sweetness raw corn cake that is an arrangement of a Brazilian recipe. Cinnamon and coconut go well together. Adjust to your liking.
・ Adjust cornmeal and cake flour to your liking.
・ Cornmeal can be purchased at Cardi.
・ Adjust the amount of milk by looking at the water content of the corn. There is no problem with loosening the dough.
・ Canned corn may be used.
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