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ケーキ（米粉のシフォンケーキ）｜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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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

(A) White chocolate : 30g
(A) Water : 80g
きび砂糖 : 100g
卵 : 4個
(B) Rice flour : 100g
(B) baking powder : 3g

Time required

90minutes

Procedure

1) prepare the dough 00:39
Preheat the oven to 180 degrees.
Place (A) in a heat-resistant bowl and heat in a 600W microwave for 30 seconds.
Heat 4 to 5 times in the same way to melt.
Combine (B) and sift about 3 times.
2) make egg yolk dough 01:37
Separate the eggs into whites and yolks.
Mix the warmed (A), then add the egg yolk and mix.
Add sifted (B) and mix.
3) make the meringue 02:58
Add egg whites and sugar and beat with a hand mixer.
4) 生地を作る 04:01
Add a scoop of 3 to 2 and mix.
Add the mixture back to step 3 and mix.
5) 焼く 05:39
Pour 4 into the mold and mix the batter with a bamboo skewer to even out the air bubbles.
Bake in the oven at 170 degrees for 55-60 minutes.
Remove the rough heat with the mold turned over.
When the dough has cooled, run a knife along the sides and bottom to remove it from the mold.
Cut into bite-size pieces and place on a plate to complete.

Point

・Uses a 17 cm aluminum chiffon mold (bottom removable type).
・In step 3, once you have whipped to some extent, reduce the speed and whip for about 1 minute to make the texture finer.
・Can be arranged by adding vanilla, black tea, matcha, and chocolate.
・You can substitute granulated sugar, brown sugar, or powdered sugar for millet sugar.