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シフォンケーキ(きな粉シフォンケーキ)|coris cookingさんのレシピ書き起こし

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材料

  • Egg (M size) : Four
  • Granulated sugar (for Blancheer) : 60g
  • (A) Taihaku sesame oil : 60g
  • (A) Milk : 75g
  • (A) salt : ひとつまみ
  • (B) soft flour : 70g
  • (B) soybean flour : 40g
  • (B) baking powder : 3g
  • グラニュー糖(メレンゲ用) : 70g

所要時間

40分

手順

  1. 1) to blanc seal 00:26

    Separate the egg yolks and egg whites and keep the egg whites in the refrigerator.
    Add granulated sugar (for blanchille) to the egg yolk and mix with a whisk until it becomes white.

  2. 2) Mix Taihaku sesame oil and milk 01:20

    Put (A) in a bowl and mix until thickened.
    Add 1 and mix well.

  3. 3) sieve powder 02:20

    Put (B) in a bowl, mix, and sift into 2.
    Mix well until the powder disappears and it becomes glossy.

  4. 4) make the meringue 03:36

    Remove the egg whites from the refrigerator and beat with a high-speed hand mixer until white.
    Add the granulated sugar (for meringue) in 3 batches and whisk each time.
    When peaks form, whisk at low speed for 1 minute.

  5. 5) add meringue to dough 05:05

    Add a scoop of meringue to 3 and mix lightly with a rubber spatula.
    When it is familiar, pour 3 into the meringue and mix without crushing the meringue.

  6. 6) bake in an oven 10:10

    Pour 5 into the mold in 2-3 times and smooth the surface.
    Bake in the oven at 160°C for about 44 minutes.
    If the dough doesn't come out when you pierce it with a bamboo skewer, turn it upside down to remove the rough heat.
    When it cools down, remove it from the mold and it's done.

Point

・Use an 18 cm chiffon cake mold.
・Blancir refers to mixing egg yolks and sugar until they become white.
・If you don't have Taihaku sesame oil, you can use salad oil instead.
・By whipping at a low speed to finish the meringue, the texture becomes finer.

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