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One-bite pumpkin cheesecake | Transcription of yukap's recipe

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yukap

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Number of Videos: 234本

Ingredients

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

Time required

20minutes

Procedure

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) Make pumpkin dough 01:03
Crush the pumpkin of 1 with a fork, add lacant and parteno and mix.
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) 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) 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.