炒め物（麻婆なす）｜クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 20minutes
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ミニチョコケーキ｜cook kafemaruさんのレシピ書き起こし
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- 1,785本
Ingredients
- bitter chocolate : 50g
- 卵 : 1個
- グラニュー糖 : 60g
- 米油 : 30g
- 植物性ホイップクリーム : 100g
- (A)薄力粉 : 120g
- (A)ココアパウダー : 15g
- (A)ベーキングパウダー : 33
Time required
15minutes
Procedure
-
1)
Cut chocolate
00:14
Crush the chocolate with a kitchen knife.
-
2)
Make dough
00:37
Break the egg into a bowl, mix well, add granulated sugar → rice oil → whipped cream in this order, and mix well each time. Add (A) while sieving and mix well.
-
3)
Squeeze the dough into a cup
02:01
Put 2 in a piping bag, squeeze it into a glassine cup, and decorate with 1 chocolate.
-
4)
オーブンで焼く
03:05
170℃のオーブンで15分ほど焼く。
-
5)
ケーキを冷ます
03:15
焼けたら、ケーキクーラーの上でケーキを冷ます。
Point
・ Recipe that can make 16 glassine cups (bottom diameter is 3.5 cm).
・ L size eggs are used. Bring to room temperature.
・ Process 2 When adding rice flour and whipped cream, it is recommended to add them little by little while mixing.
・ Step 3 Squeeze the dough until about the 8th minute of the glassine cup.
・ The time required does not include the time to bake in the oven and the time to cool the cake.
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