●Baked in a rice cooker☆Greedy chocolate scones●
↑ 日本語でも記事を書いています
I also write articles in Japanese.
2010.5 Recipe published
2011.7,22 10 cook snaps
2014.10,1 100 cook snaps
2024.1,19 Independent from Cookpad
2024.2,20 Create an article in English and add a link
2024.2,26 Updated information about butter
2024.4,4 Added recipe proportions for homemade pancake mix
This is a popular my recipe that with over 200 cook snaps.
I have been publishing on Cookpad, but for editing reasons, I have moved it to note and made it independent.
From now on I will be making corrections, etc. here. I hope you will read and understand the background and thoughts on the transition.
I apologize for the inconvenience and thank you for your cooperation.
In my current recipes, I also write in detail about how to choose additive-free and organic ingredients that do not burden the body or the environment, respectively.
I write my articles independently, considering not only my own health, but also the health of other consumers and producers, and the reduction of environmental impact that will continue into the future.
I want to create them while also thinking about food safety and the environment.
I want to make it right with detailed text and photos.
I want to know recipes that are easy to prepare in a wide range of ways and in a flexible manner.
I want to know information and ideas that are not found in ordinary recipes.
I have failed at other recipes and want to try again.
etc,
This article is for those who are thinking about the above.
If you are not interested in the background of food, and are only interested in price and personal cost-effectiveness, this is probably not the right article for you, so please close.
Easy and tasty baking in a rice cooker!
The addition of yogurt makes them moist on the inside and crisp on the outside, even with little butter. It is such a little greedy chocolate scone that makes you feel like you are eating at a restaurant.
◆ Important points to note
Since this recipe uses a special cooking device called a rice cooker, I have written our own precautions and details on how to use the rice cooker.
Please be sure to read the supplemental notes for overall rice cooker recipes below before making this dish. ↓
●Ingredients
These ingredients are for a 5-cup rice cooker.
For 3-cup cookers, extend the baking time or use half the amount of ingredients.
If your rice cooker has a special mode for baking cakes, please bake in that mode.
Pancake mix：300g
(Board) chocolate：2 pieces (about 100-120g)
Yogurt：100g
Butter：20g
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●Points to consider when choosing and details
・About pancake mix
For pancake mixes, please read below as we write about Japanese pancake mixes that do not contain baking powder.
The flour used in pancake mixes vary in the amount of post-harvest pesticides used depending on the region of origin.
For those who live in Japan and want to keep food costs down while paying some attention to their health, Japanese flour is relatively recommended, but for those who live in other areas, organic is recommended.
As is true not only for flour, the greater the distance between the area where you live and the harvesting area, the more pesticides tend to be used.
When purchasing food products, especially from remote areas, it is safe to choose those that are well certified.
As for baking powder, it also contains additives that are not used in the home when compared to baking soda, so if health is a consideration, it is safer to choose baking soda over baking powder.
Recently, it has become easier to purchase organic pancake mixes from overseas, but if you want to keep the price low, homemade is also recommended.
I prefer to use baking soda, which is healthier than baking powder, so I usually make my own using the following recipe.
(I use organic weak flour or organic rice flour for the flour and organic beet sugar for the sugar.)
★Basic recipe for easy-to-remember homemade pancake mix
200 g flour 40 g sugar 1 teaspoon (5 g) baking soda
150 g flour 30 g sugar A little over 2/3 teaspoon (3.75g) baking soda
100 g flour 20 g sugar 1/2 teaspoon (2.5g) baking soda
40 g flour 8 g sugar 1/5 teaspoon (1g) baking soda
・How to choose rice flour
★Please be sure to use rice flour made from Uruchi rice, not glutinous rice flour.
Please note that there are many different types of rice flour.
The Tokai Agricultural Administration Bureau's website is very easy to understand, so I will provide a link. ↓
Joshinko, Jouyouko, and Riz Farine are all rice flours made from Uruchi rice.
Before purchasing, carefully check the ingredients label to see if the rice flour can be used for confectionery purposes.
Rice flour varies in formulation and processing techniques from product to product, resulting in somewhat different finishes.
Not only the particle size but also the surface shape varies slightly, so the ease of blending with water and oil will depend on which one you use.
Riz Farine is relatively well suited for sponge cakes, but those who cannot find them can also make them with the common Joshinko (although it will be a little more elastic).
【Organic rice flour is coming of age.】
Several organic rice flours made from organic rice are available these days.
When making cakes with rice flour, it is not possible to wash or boil it thoroughly by yourself during the cooking process, so if you are concerned about your health, organic rice flour, which is less likely to be contaminated with pesticides, is safe.
(Rice flour is often washed and soaked before milling, but the specific process and degree of soaking varies by manufacturer.)
Choosing organic food also means not only your own health, but also reducing your environmental impact and avoiding pesticide poisoning of farmers.
I'm not a fake customer or anything, but I'll post a few organic rice flours that I've personally researched ↓
(I hope the day comes when you can buy it in the supermarket as normal.)
Uno Yukiko's organic Koshihikari rice flour is also recommended, but as of this writing, it is not accessible.
・If you wish to add more sugar
If the chocolate used is bitter, add an appropriate amount to taste.
If you are conscious of both health and taste, beet sugar is recommended.
It contains minerals and other nutrients and adds depth of flavor.
For more information on beet sugar, please refer to Hokuren's website, which is very easy to understand. ↓
If you are concerned about genetic modification or pesticides, organic beet sugar is also available. ↓
◆About chocolate
Use the ones that do not have liquid inside.
Chocolate with nuts in it can also be cooked
If the chocolate is not sweet, add sweetness as needed.
If it is a sheet of chocolate, it melts easily, and if it is a chocolate specially produced for baked cakes, it will not melt as easily.
If you want to keep the shape of the chocolate, I recommend using chocolate specially produced for baked cakes.
Although it can be made with ordinary chocolate boards, confectioner's couverture chocolate, which does not contain vegetable fats or other alternative fats, is more delicious.
More to the point, I recommend using healthier chocolates that do not contain emulsifiers or other ingredients.
I usually use and cook with organic and fair trade products.
As with eggs and milk, there is a big difference in quality in chocolate.
If you want to know more about it, please read my previous article. ↓
・About the yogurt
If you have a sweet tooth, use yogurt with sugar.
You do not need to drain the yogurt. However, the amount of water content varies depending on the yogurt, so please adjust the amount according to your taste.
・If cooking with milk
When cooking with milk, it tastes even better if milk squeezed from pasture-raised cows such as Kirishima Sanroku milk is used. It can be stored at room temperature for a long time, so I use it while keeping it on hand.
For reference ↓.
Organic milk is also sold these days.
I think European or New Zealand milk is of better quality than Japanese milk, but please use this as a reference.
It is not specifically labeled grass-fed, but is recommended for those who want to take care of their health and the environment. ↓
・About butter
Margarine and shortening should be avoided because they contain trans fatty acids, which have been linked to coronary artery disease and allergic diseases.
I recommend unsalted grass-fed fermented butter, but you can also cook with non-fermented butter.
What is grass-fed beef?
Grass-fed beef refers to cattle raised freely on grass in a natural environment.
Compared to grain-fed beef, which is the mainstream in Japan, grass-fed beef is characterized by less stress and environmental impact. Their meat and dairy products are often delicious in their original taste.
↓ I have a few butter recommendations for your reference.
It is definitely tastier and safer than the typical butter you see in the supermarket, so if you have never tasted it, please use it.
●Arrangement of Ingredients
For this scone, you can arrange the ingredients to some extent.
↓ The following is an example.
Tea leaf flavor arrangement → Change about 20g of powder to powdered tea leaves.
Cocoa flavor arrangement → change 20g of powder to cocoa powder
Cheese flavor arrangement → Change chocolate to cheese block
Raisin arrangement → Change chocolate to raisins
White arrangement → Change black chocolate to white chocolate
Arrange with nuts → Add walnuts
And so on. Please try various arrangements according to the tastes and moods of the people who eat them.
Product contents and sales status are changing little by little.
Even if I write the latest information, it will be past information, and some products may have been changed, discontinued, or no longer sold.
I update the information as needed when I find other good products, but if I cannot find other good products, I will leave the information as past good product information. Please be sure to check the latest information carefully when making a purchase.
●Steps
１.
Put the powder in the inner pot and break up the chocolate.
Heat the butter in a 500w microwave for 20-30 seconds to melt it.
２.
Add all ingredients except the chocolate and mix with a rubber spatula.
３.
Knead until there are no lumps or unevenness, then knead in the chocolate.
If you don't want to get your hands dirty, you can wear gloves.
The heat from your hands will melt the chocolate, so the key is to do it quickly.
４.
The center tends to bulge out, so spread it out so that it is slightly concave.
５．
Cut the dough with a rubber spatula or wooden spatula to avoid damaging the inner pot.
Cut the dough firmly to the bottom, avoiding the chocolate.
６．
After setting it in the inner pot, bake it in the normal cooking mode.
(If there is a special course for baking cakes and breads, please bake them there.)
Turn the scones over, close the lid again, and cook the other side the same way.
The second heating time should be about 15 minutes.
◆Tips to prevent crumbling
Tap the outside of the inner pot all the way around, then place a small plate or something inside.
(If you don't have a plate, you can use a lid or a piece of cardboard cut and wrapped with plastic wrap.)
While holding the inside and the bottom with your hands, quickly turn the inner pot upside down.
When done, turn it over onto a suitable net and it is done!
●How to store after making
If you cannot finish eating it, it can be frozen.
Wrap tightly in plastic wrap, place in a storage bag, remove air and freeze.
If you like a moist texture, store them warm; if you like a firmer texture, store them cold.
Return to room temperature or warm slightly in the microwave or toaster to restore the fluffiness.
●Tips for gift-giving
You can also make it less sweet and spread chocolate (not included in the quantity) as a finishing touch and top with nuts, etc.
It is also cute to wrap them together with a small jar of jam.
Please try various ways.
●To be healthier
It is a matter of course, but no matter how safe and secure the ingredients used to make homemade food, eating only those ingredients will make you unhealthy.
Ingredients are just materials for cooking.
It is your home cooking that is less burdensome to your body and the environment, and that you can make safe and secure.
The most important thing is to choose fresh, seasonal ingredients as much as possible and to eat them in a simple, well-balanced way.
This is the first prerequisite, and then use this recipe when you feel like eating them occasionally.
I am often called a meddler, but I wish everyone a healthy, delicious, and enjoyable life.
I will continue to update the article as needed.
I believe that a recipe is not finished once it is made, so I hope you will refer to this recipe every time you have the opportunity.
Thank you for your continued support.
↑ Because it is an old recipe, it says margarine in the ingredients, but please change it to butter and try making this one as well.
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