砂糖・小麦粉不使用。オーブン、型いらずで簡単に作れる！フライパンでさつまいものブレッドケーキ

砂糖・小麦粉不使用。オーブン、型いらずで簡単に作れる！フライパンでさつまいものブレッドケーキ

This time, I’ll be showing you how to make sweet potato bread cake. This is a sweet potato snack that has the satisfaction of a cake but is light like bread. It can be easily made in a frying pan or pot, so let’s get started. I ‘ll be using one medium sweet potato, about 150 to 200g. I’ll be using the skin, so make sure to wash it well. If there are any hard parts on the surface, remove them with a knife. Cut into pieces about 1cm square. This time, I’m using Anno sweet potatoes. I recommend moist varieties such as Beni Haruka, Silk Sweet, and Anno sweet potatoes. When I was cutting them, they had started to turn black, so I’ll quickly rinse them in water. The sweet potato scum contains polyphenols, so if you don’t mind discoloration, you can omit it. After soaking in water for about 3 minutes, drain in a colander. Place the sweet potatoes in a pot or frying pan. Add 3 tablespoons of mirin. If you want to use a different sweetener, add 1 tablespoon of water to 2 tablespoons of sweetener. Add 1 tablespoon of soy sauce. First, heat over medium-low heat. First, make a sweet simmered sweet potato with mirin and soy sauce to give it a flavor similar to that of candied sweet potatoes. After a while, when the sauce starts to boil, reduce the heat to low. Cover and cook until the sweet potatoes are soft. Check occasionally . If the sauce runs out before the sweet potatoes are soft, add 1 tablespoon of water. Add the water in small increments and simmer until the sweet potatoes are completely soft. It has been cooked for about 10 minutes. Choose a large sweet potato and insert a toothpick into it. If it is soft, it is ready. Add water twice during the process, and the amount of remaining cooking liquid now looks like this. Once it is done, transfer it to a tray or something and scrape out all the cooking liquid. If you leave the pot, the mirin will harden and become difficult to wash, so rinse it lightly before it hardens. If you continue without washing it, it will burn and become disastrous, so be careful. Next is to make the dough. Crack 2 eggs into a bowl. I used medium-sized eggs and add 2 tablespoons of honey. You can substitute this with sugar or another sweetener. You don’t need to mix the eggs until they become fluffy like meringue, but mixing a little longer will help make the batter fluffy. I mixed for about a minute. Add 2 tablespoons of oil, but mix well after each tablespoon. This time I used rice oil, but you can use any oil you like as long as it doesn’t have a strong flavor. If the eggs and oil don’t mix well, the cake won’t rise very well and will be dry. Imagine you’re emulsifying it and mix until it thickens. This is the important point. Add 100g of rice flour. You can substitute wheat flour. Add a little over 1 teaspoon, about 5g, of baking powder. Mix thoroughly. Wheat flour has gluten, so if you mix it too much it will be difficult to rise, but rice flour The flour is gluten-free, so it’s fine to mix it thoroughly. Once it’s no longer powdery, add 1 tablespoon of milk. You can also use soy milk . If you don’t have milk or soy milk on hand, you can use water instead, as it only requires 1 tablespoon. However, since water does not contain fat, the finished product will have a slightly dry texture. This time, we’re baking in a 16cm pot, but a frying pan will also work. If you’re worried about the pot sticking, crumple up some cooking paper and spread it out before placing it on the pan, and then pour the batter on top. If your pot has a coating, you can leave out the cooking paper. Arrange the simmered sweet potatoes here and there, with the sweet potatoes skin facing up. This will give it a beautiful color when cooked. Save any excess juice. If the cooking paper is sticking out of the pot, it may catch fire, which is dangerous, so cut off any excess beforehand. After covering the pan, reduce the heat to very low and cook for 15 minutes. The idea is to cook the batter thoroughly over low heat. If the pot or frying pan is larger than 16 cm, cook it earlier. If it is smaller, the batter will be thicker, so cook it a little longer. Adjust the time while watching the condition of the batter. If you are using a lid with holes like this, cover the holes with chopsticks to trap steam inside the pan. After cooking for 15 minutes, use chopsticks or a toothpick to The center wasn’t cooked through , so I baked it for an additional 5 minutes. I baked it for a total of 20 minutes. It was fluffy like steamed bread . Since it contains honey, the bottom and sides brown easily. If done correctly, it will have the texture of a castella cake bottom, but be careful not to overcook it as it will become bitter. Brush the saved sweet simmered juice onto the surface. The surface will become glossy, moist, and delicious. The sweet potato bread cake is complete . It’s a snack that is like a cake, but has a gentle sweetness like bread. It’s filled with chunks of sweet potato, so even a small amount will make you feel full. With one bite, the natural sweetness of the sweet potato and the moist texture unique to rice flour spread throughout your mouth . It has a gentle texture that combines the best of okonomiyaki and bread. It is first seasoned with mirin and soy sauce, so when you put it in your mouth, a soft, Japanese flavor spreads throughout your mouth. If you cook it in a small pot, it will look taller and look better, but the cooking time will be longer and the bottom will be more likely to burn. If you are worried about it burning, we recommend using a 20cm frying pan, which cooks quickly and is easier to cook. If you have any left over, you can freeze it. If you divide it into small portions, wrap it in plastic wrap, and put it in a storage bag and freeze it, it will last for 2-3 weeks. It will dry out after freezing, so please reheat it before eating. Please try making it when sweet potatoes are in season. Thank you for watching until the end. Sweet Potato 150-200g mirin 3 tablespoons soy sauce 1 tablespoon eggs 2 medium eggs 2 tablespoons honey (can be substituted with another sweetener) 2 tablespoons oil 100g rice flour (can be substituted with wheat flour) 1 tablespoon milk (can be substituted with soy milk or water) 1 teaspoon (5g) baking powder

砂糖も小麦粉も使わない、優しい甘さでしっとり美味しいさつまいもブレッドケーキを作りました！
ケーキとパンの良いとこどりをしたようなオヤツなので「ブレッドケーキ」と名付けてみました。
小麦粉不使用のグルテンフリー！
オーブンを使わず、フライパンひとつで簡単に作れるのが魅力です✨

サツマイモ本来のやさしい甘みとほくほく感が引き立つ、安心して食べられるおやつ。

▶️ 今回のポイント
・小麦不使用、グルテンフリー
・オーブン不要、フライパンで簡単調理
・自然の甘さで満足感たっぷり

忙しい日でも、心がほっとするような素朴なおやつを
ぜひおうちでお試しください😊

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼
【分量】

さつまいも　150～200ｇ
みりん　大さじ3
醤油　　大さじ1

卵　　2個(Ｍサイズ)
蜂蜜　大さじ2(別の甘味料で代用可)
油　　大さじ2
米粉　100ｇ　(小麦で代用可)
牛乳　大さじ1(豆乳・水で代用可)
ベーキングパウダー　小さじ1強(5ｇ)

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼
【使用した材料】

ベーキングパウダー
楽天　　　https://a.r10.to/h5lgku
Amazon　https://amzn.to/3Qi2iu3

米粉
楽天　　　https://a.r10.to/hY58D7
Amazon　https://amzn.to/3ZqbP8f

醤油
楽天　　　https://a.r10.to/hYkG2J
Amazon　https://amzn.to/4dOKXSF

みりん
楽天　　　https://a.r10.to/hU4l7m
Amazon　https://amzn.to/3p3BSSz

百花はちみつ(非加熱)
楽天　　　https://a.r10.to/hPyipa
Amazon　https://amzn.to/4g4UeaK

米油
楽天　　　https://a.r10.to/h5OBLh
Amazon　https://amzn.to/3GNZm3E

平飼い有精卵
楽天　　　https://a.r10.to/h5TaWc
Amazon　https://amzn.to/3SoR

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▼宜しければチャンネル登録お願いします▼
https://www.youtube.com/channel/UCuZ2z_pydidYzoUsPgeyMHw

▼今回の動画の流れ▼
00:00　オープニング
00:48　作り方
10:19　完成
11:28　保存について
12:03　分量一覧

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼
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・フライパン&鍋セット　https://greenpan.store/discount/shikuroe15?redirect=%2Fcollections%2Fyt_shikuroe_no_ie

・天然木の年輪まな板
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・楽天ROOM(我が家のお気に入りをご紹介)
https://room.rakuten.co.jp/room_055d39ec8e/items

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#さつまいもケーキ
#さつまいも蒸しパン
#砂糖不使用
#グルテンフリー
#スイートポテトケーキ
#フライパン
#米粉
#米粉レシピ
#作り方
#簡単レシピ