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식탁일기 table diary

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Ingredients

egg : 1 piece
油 : 10g
牛乳 : 10g
砂糖 : 15g
薄力粉 : 15g
塩 : ひとつまみ
バニラエッセンス : 小さじ1/2

Time required

45minutes

Procedure

1) prepare the eggs 00:14
Crack the shell of the egg to open the top.
Separate the eggs into whites and yolks.
Place the egg yolks in a bowl and chill the egg whites in the refrigerator.
Place the egg shells in warm water (not listed) and leave for 5 minutes.
Scrape the inside of the egg shell with your hand to remove the white film.
Wash and drain the egg shells.
Wrap them in aluminum foil, arrange them on a baking sheet, and top them with egg shells.
2) make egg yolk dough 01:29
Add milk, oil, salt and vanilla essence to the egg yolk and mix with a whisk.
Sift in the cake flour and mix.
3) make the meringue 01:57
Mix the egg whites with a hand mixer.
Add the sugar in 3 batches and mix each time to make a meringue.
4) 混ぜる 02:24
メレンゲをひとすくい卵黄生地に入れてスパチュラで持ち上げるように混ぜる。
卵黄生地をメレンゲに全て入れて持ち上げるように混ぜる。
絞り袋に入れる。
5) 焼く 02:58
卵の殻に4を絞り出す。
卵の殻を叩く。
オーブンで150度25分焼く。
6) 仕上げる 03:13
Let it cool and cut off the protruding part with scissors.
Remove half of the egg shell to create a gap between the dough and the egg shell.
Arranged in a container and completed.

Point

・Recipes for egg cakes that look cute.
・Vanilla essence is optional.
・The amount is for 6 pieces.
・When squeezing the dough into the egg shell, fill about 70% of it.
・Preheat the oven to 150 degrees.
・The container uses an egg container.