醤油漬け（卵黄の醤油漬け）｜料理教室のBonちゃんさんのレシピ書き起こし
Cooking class Bon-chan Time required : 5minutes
チーズパン｜みきママchannelさんのレシピ書き起こし
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Ingredients
- 白玉粉 : 50g
- 絹ごし豆腐 : 100～150g
- ホットケーキミックス : 150g
- ピザ用チーズ : 60g
- サラダ油 : 小さじ1/2
Time required
40minutes
Procedure
-
1)
チーズパンの材料を混ぜ合わせる
00:55
白玉粉に豆腐を水切りせずに混ぜる。
白玉粉の粒がなくなるまで2～3分混ぜ合わせ、滑らかになったら、ホットケーキミックスを加える。
手でよくこねてまとめる。 -
2)
Mold the dough
02:16
生地を6等分にする。
生地を丸めて押して平たくする。 -
3)
生地にチーズを入れる
02:30
生地の中にチーズを1個あたり10gずつ入れる。
-
4)
フライパンで焼く
02:43
Place the dough with cheese on a frying pan with the closed eyes facing down and bake.
Put the dough on top of the dough, add the dough, move the dough to add oil to the bottom of the bread, and bake for 10 minutes on each side.
Point
・ Use tofu instead of water. Bread is softer with tofu than with water.
・ When mixing the tofu and pancake mix with Shiratamako, if you find it difficult to put together, add 10g of tofu and knead until it is as soft as an earlobe. Do not add tofu at once.
・ The dough swells due to the action of the baking powder contained in the pancake mix.
・ The dough will swell too much over time, so bake it as soon as it becomes soft.
・ When dividing the dough into 6 equal parts, use a kitchen knife to make it easier to separate.
・ If you want to eat bread the day after you make it, heat it in a 600W microwave oven for 20 seconds.
・ Bread becomes hard when baked in a toaster, so be sure to heat it in the microwave.
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