煮物（ナスと鶏もも肉のめんつゆ煮）｜エプロンさんのレシピ書き起こし
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ケーキ（米粉のスポンジケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
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- 3,825.8万回
- Number of Videos
- 368本
Ingredients
- whole egg : 2 pieces
- 卵黄 : 1個
- グラニュー糖 : 90g
- 米粉 : 70g
- 生クリーム : 25g
Time required
55minutes
Procedure
-
1)
prepare the rice flour
00:37
Sieve rice flour once.
-
2)
make the dough
00:57
Crack whole eggs and egg yolks into a bowl.
Add granulated sugar.
Whip with a hand mixer on high speed, then on medium speed.
Cover the cream with plastic wrap and heat in the microwave for 30 seconds.
Add the rice flour and mix by scooping from the bottom with a spatula.
Mix the warm fresh cream and mix it from the bottom to scoop it. -
3)
bake
05:48
Pour 2 into the mold.
Mix about 20 times with a bamboo skewer to even out the air bubbles.
Lower the temperature of the oven preheated to 180 degrees to 170 degrees and bake for 35-40 minutes. -
4)
仕上げる
06:33
型に衝撃を与えて取り出して完成。
Point
- Uses a round shape with a diameter of 15 cm that can be removed at the bottom.
・We use fresh cream with 35% milk fat.
・Spread a cooking sheet on the mold.
・ Sifting rice flour prevents lumps from forming.
・You can use 3 whole eggs without using the yolk.
・Granulated sugar can be replaced with white sugar or cane sugar.
・In step 2, whisk in a cold state without boiling in hot water.
・By giving a shock after baking, the steam escapes and the sides do not shrink.
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