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Oatmeal milk crepe | Transcription of Kotin Shokudo's recipe

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Ingredients

oatmeal : 30g
(A) Okara powder : 15g
(A) Lacanto : 小さじ3
(A) Milk : 100g
(A) Egg : 1個
(A) Vanilla extract : 少々
生クリーム : 100g
ラカント : 小さじ3

Time required

30minutes

Procedure

1) Make dough 00:40
Weigh the oatmeal and blend.
Add (A), mix lightly, and mix again.
2) Bake in the microwave 02:59
Tighten the wrap on the two flat plates so that they do not sag.
Place 1 and 1/2 tablespoons of the dough on a flat plate and spread it thinly to make it round and even.
Heat in the microwave at 600W for 45 seconds and let cool for about 1 minute.
Do the same for the other flat plate and make about 6 doughs.
3) Make fresh cream 04:59
Add lacanto to the cream and whisk.
4) 仕上げる 06:06
Stack all the dough from 2 and cut in half with a kitchen knife.
Put the cream of 3 on the dough and cover it with another piece of dough.
Repeat the above and stack all the dough.
Refrigerate for about 3 hours to complete.

Point

・ This time, the oatmeal used is from a commercial supermarket.
・ Lacanto uses Lacanto S.
・ Okara powder uses ultra-fine okara powder. (Fine grains give a better finish)
・ When you put the ingredients in the mixer and grind them, if oatmeal is accumulated on the bottom, mix it lightly and then put it in the mixer.
・ If you slacken the wrap in step 2, the thickness of the dough will not be uniform, so stretch it so that it does not slacken.
・ When applying the dough to the flat plate in step 2, make the circumference a little thicker so that it can be easily peeled off later. While cooling one flat plate, peel off the dough from the other flat plate to make the dough, which saves time.
・ For fresh cream, use Daiso's pretend cream maker and whisk.
・ If the dough is piled up and loses its shape, wrap it in a wrap, shape it, and cool it in the refrigerator.