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Oatmeal cake｜Recipe written by Kotin Shokudo

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Ingredients

(A) Oatmeal : 70g
(A) Almond pool : 30g
(A) Okara powder : 30g
(A) Glow stick : 10g
(A) Lacanto : 60g
水 : 250g
卵 : 2個
ベーキングパウダー : 10g
バニラエッセンス : 少々

Time required

25minutes

Procedure

1) Make dough 00:24
While weighing (A), put them all in the same bowl.
Mix well with a mixer.
Add water, eggs, and baking powder in that order, and mix each time to avoid lumps.
Add vanilla essence and mix well.
2) Cook with a rice cooker 03:19
Spread a thin layer of oil on a 3 go rice cooker, pour the dough from 1 and flatten the surface.
Put it in a rice cooker and cook in fast-cooking mode.
If the surface is not solid, cook again.
Stick a bamboo skewer, and if the dough does not come, transfer it to a plate and complete.

Point

・ This time, the oatmeal used is from a commercial supermarket. You can use whatever you like.
・ If you add almond pool, the aroma will increase and it will be delicious.
・ Okara powder uses ultra-fine particles.
・ If you like sweetness, you can increase the amount of lacant.
・ Since the absorption rate changes depending on the type of okara powder, add water while watching the situation.
・ Be sure to add baking powder last, as the swelling will be worse.
・ It is delicious to eat with low-carbohydrate and low-fat syrup, fruits, and nuts.
・ This time, after cooking the rice, it is steamed for 15 minutes. If you want to make the cake heavier, let it cool for 1-2 hours.
・ Can be stored frozen. You can eat it by heating it in the microwave for 2 minutes at 600W. Can be stored refrigerated for about 3 days.