肉じゃが（味噌肉じゃが）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 15minutes
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Fondant chocolate | Transcription of yukap's recipe
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Ingredients
- (A) Lacanto : 20g
- (A) Okara powder : 5g
- (A) Cocoa powder : 15g
- Soy milk returned to room temperature : 50ml
- 米油(もしくはお好みの油) : 10g
- Eggs returned to room temperature : 1個
- 粉砂糖 : お好み
Time required
10minutes
Procedure
-
1)
Make dough
00:24
Put (A) in a bowl and mix with a mixer.
Add soy milk and rice bran oil that have been returned to room temperature in that order, and mix each time.
Insert the eggs that have been returned to room temperature and mix well so that no white meat remains. -
2)
To heat
01:35
Pour 1 into an 8 cm cocotte mold.
Heat at 600W for 30 seconds in the microwave.
Next, heat for about 4 minutes with a toaster without residual heat. -
3)
Finish
02:27
After heating, sprinkle with powdered sugar if you like, and it's done.
Point
・ You can make 2 8cm cocotte types with this recipe.
・ Return soy milk and eggs to room temperature.
・ By adding a small amount of oil, it will be emulsified and the dough will be easier to organize.
・ Almond milk or milk may be used instead of soy milk.
・ When heating in the microwave, put them one by one and heat them.
・ Because uneven baking will occur only with a microwave oven, heat it with a toaster.
・ If you heat the microwave oven for 40 seconds, the inside will be firm. At 1 minute and 30 seconds, it tastes like a cake. Change the heating time to finish it to your liking.
・ Even if you chill it in the refrigerator, the inside will not harden, so you can chill it and eat it.
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