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牛乳パックで【超低糖質チョコシフォンケーキ】|yukapさんのレシピ書き起こし

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再生回数
1,615.8万回
動画数
170本

材料

  • Egg white : 2 pieces
  • ラカント : 20g
  • 無糖ココアパウダー : 10g
  • Unadjusted soymilk : 20ml
  • こめ油 : 10ml
  • おからパウダー : 5g
  • ベーキングパウダー : 2g

所要時間

35分

手順

  1. 1) Prepare the mold 00:33

    Cut the milk carton in half with scissors.
    Cut the parchment paper according to the shape of the milk carton and lay it down.

  2. 2) Make dough 01:00

    Put unsweetened cocoa powder and unadjusted soymilk in a bowl and mix with a mixer.
    Add rice bran oil and mix further.
    Add okara powder and baking powder and mix.

  3. 3) Make egg white dough 02:23

    Put egg whites and lacanto in another bowl and whisk with a hand mixer.

  4. 4) 2と3を合わせる 02:55

    Add 1/3 of the egg whites of 3 to the bowl of 2 and mix well with a spatula.
    Transfer the dough from 2 to a bowl of egg whites from 3 and mix until evenly without crushing the foam with a spatula.

  5. 5) bake in an oven 03:50

    Pour the dough of 4 into the mold of 1.
    Drop it several times to remove air and lay aluminum foil under the milk carton.
    Bake in an oven preheated to 170 degrees for about 30 minutes.
    Stick a bamboo skewer, and if the dough doesn't stick, turn the milk carton upside down and let it cool.
    Remove from the mold and complete.

Point

-Uses a milk carton with a height of 7 cm.
・ Recipe that can consume the surplus egg white.
・ You may use your favorite oil instead of rice bran oil.
・ Okara powder uses miraculous okara. Finely textured and recommended.
・ Lacanto uses Lacanto S.
-By laying aluminum foil under the milk carton, the paint on the milk carton will not melt and stick to the top plate.
・ When removing from the mold in step 5, carefully peel off the side of the cooking sheet and take it out.
・ Can be stored in the refrigerator for 2 to 3 days.

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