Soup (Chinese corn and egg soup) | Recipe transcription by Kenmasu Cooking
Cooking Time required : 20minutes
Muffin ｜ Recipe transcription of Arisa's living in Hokkaido
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Ingredients
- rice flour : 120g
- High millet flour : 60g
- honey : 30g
- rapeseed oil : 50g
- Lemon juice : 20g
- Soy milk : 170g
- Almond poodle : 50g
- Chia seeds : Appropriate amount
- salt : 2g
- Baking powder : 5g
Time required
45minutes
Procedure
-
1)
Mold preparation
00:07
Prepare a muffin mold on the top plate.
-
2)
Measurement
00:20
Weigh all ingredients except baking powder and add to the bowl.
-
3)
Make the dough
02:16
Mix the ingredients well until smooth and finally add the baking powder.
-
4)
Bake
02:36
Pour the dough into a mold and bake in a preheated 180 ° C oven for 30 minutes. Take the rough heat.
Point
Preheat the oven.
The amount of material is based on the amount of 6 muffins.
It's a flour-free recipe, so it's also suitable for those who want gluten-free.
Place the bowl on the scale and add the ingredients while weighing to reduce the amount of washing. When weighing, the powder is weighed first to make it easier to mix.
High millet is one of the minor grains that has been in Japan for a long time and is a highly nutritious superfood. The recipe uses powdered ones.
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