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ケーキ（かぼちゃのシフォンケーキ）｜MoLaLa Cookさんのレシピ書き起こし

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MoLaLa Cook

Number of Subscribers: 70.6万人
Number of View: 7,028.2万回
Number of Videos: 369本

Ingredients

pumpkin : 55g
牛乳 : 35ml
corn oil : 25ml
薄力粉 : 55g
卵黄 : 3個分
卵白 : 3個分
レモン汁 : 1ml
砂糖 : 50g

Time required

120minutes

Procedure

1) make pumpkin puree 00:09
Cut the pumpkin and scoop out the seeds and pulp with a spoon.
Cut it into squares and put it in the bat.
Cover with aluminum foil and bake in the oven for 20 minutes at 180 degrees.
Remove the aluminum foil and bake in the oven at 200 degrees for 10-20 minutes.
Remove the skin and put it in a bowl and mix with a rubber spatula.
2) make pumpkin dough 01:23
Put milk and corn oil in a bowl and mix with a whisk.
Add 1 and mix.
Sift in the cake flour and mix.
Add egg yolk and mix.
3) make the meringue 02:58
Put egg whites and lemon juice in a bowl and mix with a hand mixer.
Add the sugar in two batches and mix.
4) 混ぜる 03:31
メレンゲをかぼちゃ生地に少量入れてゴムベラで混ぜる。
かぼちゃ生地を全てメレンゲに入れて混ぜる。
5) 焼く 04:33
型に4を流し入れる。
表面を平らにならす。
オーブンで150度50〜55分焼く。
6) 仕上げる 05:12
5を取り出して型を数回落とす。
型を逆さまにして常温で冷ます。
型から取り出して完成。

Point

・Chiffon cake recipe using pumpkin.
・Preheat the oven each time.
・Baking the pumpkin in the oven makes it sweeter.
・In the video, one pumpkin is used at the beginning, but 55g is used for the dough.
・After baking, drop the mold several times to prevent shrinkage.