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【ダイエット】低糖質低脂質で再現!ひとくち濃厚かぼちゃチーズケーキ|yukapさんのレシピ書き起こし

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再生回数
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動画数
175本

材料

  • Western pumpkin : Approximately 1/4
  • ラカントS : 大さじ1~2
  • パルテノ無糖 : 1個
  • 卵 : 1個
  • 片栗粉 : 小さじ2
  • おからパウダー : 小さじ1
  • 水 : 小さじ1

所要時間

20分

手順

  1. 1) Prepare pumpkin 00:25

    Peel the pumpkin and cut it into bite-sized pieces.
    Add 1 teaspoon of water, lightly wrap and heat in a 600W microwave for 2 minutes.

  2. 2) Make pumpkin dough 01:03

    Crush the pumpkin of 1 with a fork, add lacant and parteno and mix.

  3. 3) Mix with a mixer 02:03

    Put eggs and 2 in a blender and mix until smooth.
    Add okara powder and potato starch and mix.

  4. 4) 生地を焼く 02:51

    Pour the dough into a heat-resistant glass container and crush the bubbles with a toothpick.
    Lightly cover with plastic wrap and heat in a 600W microwave for 2 minutes and 30 seconds.
    Remove the wrap and make sure the dough is solid.
    Cover with a lid or wrap again to remove the heat.
    Refrigerate for at least 2 hours.

  5. 5) 仕上げる 03:58

    ガラス容器から取り出し、お好みのサイズに切って完成。

Point

・ Adjust the pumpkin to a net of 100g.
・ After heating in the microwave, remove any remaining water.
-A heat-resistant glass container (600 ml size) of 14 x 14 x 6 cm is used.
・ Adjust the heating time in the microwave according to the range to be used.
・ After heating, if pressure is applied, it cannot be forcibly opened.
・ Check if the sides and back are solidified.
・ After cooling, wipe off any water droplets on the surface of the fabric.
・ Use a butter knife to make a gap so that it can be easily removed from the mold.
・ In the video, it is divided into 16 equal parts.
・ Eat within 2-3 days in the refrigerator and within 2 weeks in the freezer.
・ You may add cinnamon if you like.

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