【砂糖不使用】甘いものが食べたくなったらこれ食べて！たんぱく質と食物繊維が豊富な栄養満点おやつ

【砂糖不使用】甘いものが食べたくなったらこれ食べて！たんぱく質と食物繊維が豊富な栄養満点おやつ

Sticky Soybean Flour This time, I would like to make sticky soybean flour, an easy snack that you can make by just mixing and cooling.It’s so easy that you can make it as soon as you think of it, and the ingredients are simple.It ‘s a healthy snack that doesn’t make many mistakes and will make your stomach feel better.Let ‘s make it right away.In this channel, you’ll find seasonal dishes that are good for the body, and useful information for daily life. If you are interested, please subscribe to the channel and hit the good button.The main characters this time are soybean flour and oatmeal.After this, we will turn the oatmeal into powder in a blender, but it will be easier to make it if you prepare powdered oatmeal powder in advance. Oatmeal powder is sometimes not sold in supermarkets, so this time I’ll make it with easily available oatmeal. 50g of oatmeal (8 tablespoons). Grind this large-grained oatmeal in a blender. You can also make it into powder using a mixer, food processor mill, or mortar. Add 10g of soybean flour. 1 tablespoon of soybean flour contains 5.5g of protein, which is about the same amount of protein as one boiled egg. Add 15g of your favorite sweetener. This time I used honey. Add a pinch of salt to bring out the sweetness. Next, add 50g of soy milk or milk. You can also make it with almond milk and water. Mix it until it has no powdery consistency. Oatmeal is attracting attention as a gluten-free food because it does not contain gluten. It has a higher amount of dietary fiber than rice or bread, and contains a good balance of both soluble and insoluble dietary fiber. Not only does it help prevent and improve constipation, but it also suppresses increases in blood sugar and cholesterol levels, reducing the risk of diabetes and arteriosclerosis.It’s OK if it’s no longer powdery.It ‘s loose like this now.Wrap it in plastic wrap and chill it in the refrigerator.By letting it sit in the refrigerator, the oatmeal becomes watery. The oatmeal is soft at this stage, so it’s a little difficult to shape it into a square, but keep it covered with plastic wrap and shape it into a square shape. Let it rest in the refrigerator for about 30 minutes.Next , I’ll introduce an arranged version.I don’t like soybean flour. If you are interested, please try making this. We use unsweetened pure cocoa that does not contain any sugar. Soybean flour makes it Japanese-style, and adding cocoa transforms it into a chocolate-like Western confectionery. I tried using water instead of soy milk for the liquid. It is healthier to make it if you use water. It tastes a little cleaner if you use milk or soy milk. I feel like it’s going to be mee, so use it as you like. Once the flouriness is gone, wrap it in plastic wrap and let it sit in the refrigerator. Cocoa contains polyphenols, which have antioxidant effects and are effective in preventing arteriosclerosis and aging. Next, I’ll use powdered matcha. I also used unsweetened matcha. Sweetness . I used mirin syrup, which I introduced in a previous video. It’s less sweet than honey, so I added 2 tablespoons. I added a lot of mirin syrup, so I changed the amount of soy milk to 40g. Adding 10g of unsweetened matcha, like soybean flour, gives it a pretty bitter taste. If you’re making this for children or if you’re not into bitters. It may be better to reduce the amount of matcha to 5g or add more sweetener. Let it rest for 30 minutes. If you touch it, it will be firmer than it was before cooling. It’s OK. It won’t be stiff, so it will feel more elastic. If it’s still soft, try letting it sit for about an hour. Start with the kinako version. I made it into bite-sized pieces so that it would be easier to eat.Finally, sprinkle soybean flour on it.It ‘s done.It ‘s cute even if you roll it up like a truffle.Once you’ve rolled it up, sprinkle soybean flour all over it.Alternatively, you can also shape it like a soybean flour stick from candy.Stretch it out into a long stick and then cut it into the same size.Attach a toothpick. It looks just like the real thing.Children may enjoy it if you get it right.It’s bite-sized and easy to eat.Cut off the sides of the cocoa to make it look like a beautiful rectangular raw chocolate.Cocoa also contains iron and vitamins, so it works well to supplement the nutrients that oatmeal lacks. Sprinkling with cocoa makes it look better and makes it a great Valentine’s gift.For the matcha version, I cut it up and rolled it up to make it look like a truffle.I sprinkled matcha powder around it, making it even more bitter.The finished product has a chewy, bouncy dumpling-like texture that’s filling . So, you will feel quite satisfied after eating just 2 pieces.It has a gentle sweetness and is perfect for tea.This is also very delicious, similar to chocolate mochi.It tastes bitter than soybean flour, so you may want to add more sweetener to your taste when making it.Matcha is a snack that can be enjoyed luxuriously with the aroma of Japanese taste for adults . The amount I introduced can be eaten within 2 to 3 days, so if you double the amount, you can enjoy it for about a week.By storing it in a storage container or wrapping it in plastic wrap to prevent it from drying out, you can enjoy it for about 10 days to 2 weeks without losing the taste.Oatmeal has about twice as much vegetable protein as white rice. It seems to contain about 20 times more dietary fiber, so it’s a recommended snack for those who want to prevent constipation and a rise in blood sugar levels, and those who want to fortify their protein content.It’s easy, so please give it a try.Thank you for watching until the end. [Mochimochi Soybean Flour/Cocoa] Oatmeal 50g (8 tablespoons) Your favorite milk or water 50g (more than 3 tablespoons) Soybean powder cocoa 10g (1.5 tablespoons) Sweetener such as honey 15g (1 tbsp) Salt Pinch of soybean flour for sprinkling (optional) Oatmeal 50g (8 tbsp) Oatmeal 50g (8 tbsp) Milk or water of your choice 50g (a little over 3 tbsp) (I used 40g, a little over 2 tbsp) Matcha 10g (1.5 tbsp) (If you don’t like bitters, we recommend 5g of matcha) Sweetener such as honey 15g (1 tablespoon) (I used 2 tablespoons of mirin syrup) Pinch of salt Matcha for glazing (optional)

今回は混ぜて冷やすだけで簡単に作れるもちもちきな粉の作り方をご紹介しました！

オートミールときな粉は食物繊維やたんぱく質が豊富に含まれています😊

腸活には水溶性食物繊維と不溶性食物繊維のバランスがとても大切です！
水溶性食物繊維と不溶性食物繊維の2種類をバランスよくオートミールは便秘予防・改善に最適。
おなかの調子を整え、糖質の吸収をおさえ、コレステロールを低下など様々な効果が期待できますよ♪

最近無性に甘いものが食べたくなってしまう方や、疲れやすいと感じる方はたんぱく質が不足しているかもしれません。

おやつも栄養あるものを食べて、からだを整えていきたいですね✨

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みりんシロップの動画はこちら

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【もちもちきな粉・ココア・抹茶】
オートミール　　　　50ｇ(大さじ8)
お好きなミルクや水　50ｇ(大さじ3強)
きな粉orココアor抹茶　　　　10ｇ(大さじ1.5)
蜂蜜などの甘味料　　15ｇ(大さじ1)
塩　　　　　　　　　ひとつまみ
まぶす用(きな粉orココアor抹茶)　お好みで

【今回のもちもち抹茶】
オートミール　50ｇ(大さじ8)
豆乳　　　　　40ｇ(大さじ2強)
抹茶　　　　　10ｇ(大さじ1.5)　
みりんシロップ　大さじ2
塩　　　　　　　ひとつまみ
まぶす用抹茶　　お好みで
(ビターが苦手な方は抹茶5ｇがオススメ)

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▼今回の動画の流れ▼
00:00　オープニング
00:56　作り方
03:59　アレンジ(ココア)
05:20　アレンジ(抹茶)
06:29　成形
09:02　完成
10:10　保存
10:56　分量一覧

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