出汁漬け（オクラの鶏塩出汁漬け）｜夕方食堂さんのレシピ書き起こし
Evening cafeteria Time required : 20minutes
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[Low-Carb] Taiwan Castella | Transcription of Bakuba Cook's recipe
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Ingredients
- egg : 5 pieces
- 大豆粉 : 80g
- 牛乳 : 100g
- 油 : 50g
- ラカント : 60g
- はちみつ : 15g
Time required
100minutes
Procedure
-
1)
Make dough
00:20
Put milk and oil in a bowl and mix.
-
2)
Add egg yolk
01:03
Add egg yolk and honey and mix further.
-
3)
Add soy flour
02:21
Mix the soybean flour in two portions.
-
4)
メレンゲを作る
03:08
卵白を混ぜ合わせてメレンゲにする。
-
5)
甘味料を加える
03:27
ツノが立つまで混ぜ合わせたら、ラカントを加えてさらに混ぜ合わせる。
-
6)
メレンゲと生地を混ぜ合わせる
03:52
メレンゲの4割を卵黄の生地に入れて混ぜ合わせる。
-
7)
生地を全て混ぜ合わせる
04:30
残りのメレンゲに工程6で混ぜ合わせた生地を入れて全体が白くなるまで混ぜ合わせる。
-
8)
炊飯する
05:06
Oil the rice cooker, spread the cooking sheet and pour the dough into it. Cook rice twice in the order of normal rice cooking and rice porridge mode.
-
9)
仕上げる
06:19
When it's cooked, take out the dough and it's done.
Point
・ After pouring the dough into the kettle, crush the bubbles while mixing with chopsticks.
・ Use 5 go rice cooker.
・ Use the type of oil you like.
・ If you only cook regular rice, the dough will remain soft, so cook rice in the order of regular rice and porridge mode.
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