生姜焼き（肉巻きピーマンの生姜焼き）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 15minutes
Sata Andagi ｜ Cook kafemaru's recipe transcription
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Ingredients
- egg : 1 piece
- Salad oil : 6g
- sugar : 65g
- (A) Cake flour : 150g
- (A) Baking powder : 3g
- Oil (fried oil, for molding) : Appropriate amount
Time required
50minutes
Procedure
-
1)
Make the dough
00:22
Break the egg into a bowl, melt it lightly, add the vegetable oil and let it blend in, then mix the sugar and the sifted (A) in order.
-
2)
Mold
02:13
Put a small amount of oil on your hands and roll the dough.
-
3)
Fried
02:46
Fry slowly in oil at 150 ° C.
Point
The standard material is 8 pieces.
Johakuto is used as the sugar.
After adding the flour, switch to a rubber spatula and mix quickly.
The dough is easy to stick to, so it's a good idea to apply oil to your hands, roll it up, and place it in a bowl with a parchment paper.
Fried oil is cold, and when fried over time, it cracks and becomes colored.
If fried at high temperature, the dough is loose, or if you put too much chopsticks during cooking, the finish will not crack.
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