かき氷（牛乳かき氷）｜ゆう スイーツ研究家さんのレシピ書き起こし
Yu Sweets Researcher Time required : 35minutes
Oatmeal-baked chocolate cookie | Misato's recipe transcription
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Ingredients
- oatmeal : 80g
- chocolate : 100g
Time required
35minutes
Procedure
-
1)
Powder oatmeal
00:47
Blend the oatmeal into a powder
-
2)
Crush chocolate
00:54
Crush the chocolate and put it in a bowl.
-
3)
Melt chocolate
01:23
Boil the bowl of 2 and melt the chocolate.
-
4)
Add oatmeal powder
01:47
Add 1 to 3 oatmeal powder in several portions while sieving, and mix while cutting each time.
-
5)
Put the dough on the plastic wrap
02:24
Place the dough on the wrap and roll the wrap in the same way as making chicken ham.
When the whole is rolled, twist both ends and roll it further. -
6)
Harden the dough
02:38
Place in the refrigerator and let cool for 10 to 20 minutes to harden.
-
7)
Cut
02:45
Take it out of the refrigerator and cut it to a thickness of 8-10 mm.
-
8)
bake in an oven
02:57
Place 7 on an oven tray and bake in a preheated 170 ° C oven for 10 minutes.
-
9)
cool
03:05
When it is baked, let it cool and complete.
Point
-Only two materials.
・ Recommended for vegans.
・ Oatmeal is low GI and gluten-free, so even those who are on a diet or who are careful about their health can eat it with confidence.
・ When cutting chocolate into a bowl, crush it as small as possible to make it easier to melt the chocolate.
・ When melting the chocolate in step 3, you can use a microwave oven instead of a water bath.
・ When adding the oatmeal powder in step 4, it is not necessary to sift. The texture is smoother when sifted.
・ The texture of roasted chocolate.
・ It is delicious to blend 50g each of 70% and 85% dark chocolate.
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