醤油漬け（野菜の醤油漬け）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 35minutes
ココアバナナケーキ｜cook kafemaruさんのレシピ書き起こし
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Ingredients
- banana : One
- 卵 : 1個
- グレープシードオイル : 50g
- きび砂糖 : 40g
- (A)薄力粉 : 60g
- (A)アーモンドプードル : 20g
- (A)ベーキングパウダー : 3g
- (A)ココアパウダー : 20g
- 熟したバナナ : 2本
- 溶けない粉糖 : 適量
Time required
20minutes
Procedure
-
1)
Melt the egg
00:01
Break the egg into a small bowl and beat it.
-
2)
Make dough
00:19
Put the peeled banana in a bowl and mash it with a whisk. Add millet sugar and mix, then add grape seed oil → 1 and mix well each time. Add (A) while sieving and mix well.
-
3)
Pour into a mold and bake in the oven
02:34
Spread the parchment paper on the mold, pour 2 into it, peel the ripe bananas, top with the cut in half, and bake in the oven at 180 ° C for 22 minutes.
-
4)
仕上げる
04:17
When it is cooked, cool it and sprinkle it with powdered sugar.
Point
・ Use small ripe bananas.
・ L size eggs are used.
・ Although acne sugar is used to bring out the richness, it may be changed to granulated sugar.
・ Step 2 Crush the banana until it becomes thick.
・ The time required does not include the time to bake in the oven and the time to cool the dough.
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