スポンジケーキ（抹茶のスポンジケーキ）｜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 : 60minutes
Oatmeal raw chocolate mochi | Transcription of Kotin Shokudo's recipe
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Ingredients
- oatmeal : 30g
- Psyllium : 2g
- Lacanto : 30g
- protein : 10g
- Cocoa powder (for dough) : 10g
- Chocolate syrup : 15g
- water : 80g
- Cocoa powder (for decoration) : Appropriate amount
Time required
20minutes
Procedure
-
1)
Preparation
00:44
Weigh the oatmeal and blend it into powder.
-
2)
Weigh and heat the dough
01:29
Weigh all the other ingredients into one container, mix well and heat in a 600w range for 1 minute and 30 seconds.
While hot, knead well with chopsticks. -
3)
Mold
04:02
Roll the dough from the heat into bite-sized pieces and sprinkle with cocoa powder.
Point
To improve the texture, oatmeal should be thoroughly ground so that no grains remain.
Since a microwave oven is used, if you use a heat-resistant container for the ingredients, you can save time and effort.
If you like sweetness, you can increase the amount of lacant.
The video shows materials from a particular brand, but you can use whatever you like.
When sprinkling cocoa, if you shake the bowl in small steps, you can sprinkle it evenly without getting your hands dirty.
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