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ケーキ(チョコレートのケーキ)|table diary 식탁일기さんのレシピ書き起こし

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Number of View
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Number of Videos
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Ingredients

  • egg : 5 pieces
  • 食用油 : 45g
  • ココアパウダー : 27g
  • 牛乳 : 55g
  • sugar (for dough) : 50g
  • 塩 : 1g
  • 薄力粉 : 80g
  • Cornstarch (for dough) : 15g
  • ベーキングパウダー : 2g
  • Sugar (for meringue) : 50g
  • Cornstarch (for meringue) : 10g
  • 無塩バター : 1個

Time required

60minutes

Procedure

  1. 1) prepare 00:14

    Separate the egg yolks and egg whites and put the egg whites in the refrigerator.
    Knead the unsalted butter and put it in a piping bag.

  2. 2) make chocolate dough 00:35

    Put cooking oil in a bowl and heat it in the microwave for 1 minute.
    Add cocoa powder and mix with a whisk.
    Add milk and mix.
    Add sugar (for dough) and salt and mix until dissolved.
    In another bowl, combine the cake flour, cornstarch (for dough), and baking powder, and sift into the chocolate dough.
    Add egg yolk and mix.

  3. 3) make the meringue 01:35

    Add the sugar (for the meringue) to the chilled egg whites in 3 batches and beat with a hand mixer each time.
    Add cornstarch (for meringue) and mix at low speed for 1 minute.

  4. 4) 混ぜる 02:20

    ヘラで3をすくい2に入れて混ぜる。
    2を残りの3に全て入れて混ぜる。

  5. 5) 焼く 02:54

    型にクッキングシートを敷く。
    4を入れて数回落として気泡を取り除く。
    中央に無塩バターを絞り出す。
    オーブンで160度45分焼く。
    オーブンから取り出して数回落とす。
    型を横に倒して冷ます。

  6. 6) 仕上げる 03:24

    型から取り出す。
    お好みの大きさに切って完成。

Point

・Bring unsalted butter to room temperature.
Use sugar-free cocoa powder.
・The mold uses a 20cm x 11cm x 11cm pound mold.
・Preheat the oven to 160 degrees.
・You can add whipped cream when eating if you like.

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