味噌炒め（茄子とビーマンの味噌炒め）｜武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし
武島たけしの極み飯 / Kiwami-Meshi Time required : 20minutes
おからハムチーズブリトー｜yukapさんのレシピ書き起こし
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Ingredients
- (A) Okara powder (fine grains) : 15g
- （A）おからパウダー（粗挽き） : 10g
- （A）片栗粉 : 5g
- （A）オオバコ : 3g
- （A）ラカント : 5g
- （A）塩 : 1g
- 水 : 100cc
- ハム : 4枚
- スライスチーズ : 4枚
Time required
15minutes
Procedure
-
1)
Make dough
00:44
Mix (A) together, add about 1 tablespoon of water and mix, and after mixing to some extent, add the remaining water to make a unit.
-
2)
Stretch the dough
01:41
Prepare a cooking sheet the size of a frying pan, take half of the dough from 1 on it, and spread it with a cotton swab.
-
3)
Bake the dough
02:39
Place the dough with the parchment paper on it in an oiled frying pan and bake on medium heat for about 30 seconds.
Peel off the sheet, bake for another minute, turn it over and bake for 30 seconds. -
4)
具を包む
04:43
ハム、スライスチーズを2枚ずつ包み巻く。
-
5)
仕上げる
06:11
両面1分ずつ焼いて焼き目をつける。
Point
・ Low-carb and gluten-free burrito recipe.
・ Two types of okara powder are used to make the dough more satisfying to eat.
・ Recommended for breakfast.
-Can be arranged into a wrap roll.
・ When stretching the dough, stretch it to the size of a frying pan (24 cm in size).
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