和え物（きゅうりとカニかまぼこのマヨネーズ和え）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 5minutes
Shortcake ｜ Emojoie Cuisine's recipe transcription
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Ingredients
- (A) Soy milk yogurt (for dough) : 150g
- (A) Agave syrup (for dough) : 70g
- (A) Vanilla extract : 1/2 teaspoon
- (A) Extra virgin oil : 50g
- flour : 130g
- Baking powder : 1 and 1/2 teaspoon
- (B) Soy milk yogurt (for cream) : 200g
- (B) Agave syrup (for cream) : 35g
- (B) Coconut oil : 80g
- Strawberry : 250g
Time required
80minutes
Procedure
-
1)
Make and bake the dough
00:23
Put (A) in a bowl, emulsify, mix flour and baking powder, pour into a mold and bake in an oven at 160 ° C for 40 minutes.
-
2)
Remove from mold and cut
02:13
When it cools, remove it from the mold and put a knife in the side 1/2 to cut it.
-
3)
Make cream
02:47
Mix (B) in order to make it creamy and smooth.
-
4)
decorate
04:00
Cut the strawberries into thin slices.
Apply cream to the sponge, sandwich the strawberries and spread the cream all over. Decorate the surface with strawberries.
Point
Agave syrup (for dough) can be replaced with 60 g of sugar and 10 g of water.
To make it gluten-free, mix 100 g of rice flour with 30 g of cornstarch.
Return the soymilk yogurt to the dough to room temperature. Drain the soy milk yogurt to match the cream (use it cold).
The agave syrup in the cream can be other sugar.
The video uses BOSCO's extra virgin oil.
If the coconut oil has hardened, liquefy it in a water bath.
Since it is decorated with strawberries, the cream on the surface does not have to be applied carefully.
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