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ケーキ(コーヒーロールケーキ)|HidaMari Cooking さんのレシピ書き起こし

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Ingredients

  • egg yolk : Four
  • 太白ごま油 : 20g
  • (A)Water : 20g
  • (A) Vanilla extract : 小さじ1
  • 薄力粉 : 45g
  • 卵白 : 4個
  • 砂糖 : 80g
  • (B) Instant coffee : 4g
  • (B) Water : 小さじ1
  • (C)Fresh cream : 200ml
  • (C) Sugar : 20g

Time required

55minutes

Procedure

  1. 1) prepare the dough 00:14

    Prepare two bowls and separate the egg whites and yolks.
    Whisk the egg yolks.
    Add Taihaku sesame oil and mix.
    Add (A) and mix.
    Add the flour and mix well.

  2. 2) make meringue 02:08

    Whip the egg whites with a hand mixer.
    Add the sugar in 3 parts and beat with a hand mixer each time.
    Mix gently with a rubber spatula.

  3. 3) 生地を仕上げる 03:35

    Scoop up two bowls of 2, add to the bowl of egg yolks from 1, and mix with a whisk.
    Add the remaining 2 to the egg yolk bowl and mix gently with a whisk.
    Mix everything with a rubber spatula.

  4. 4) オーブンで焼く 05:15

    Place a parchment paper in the mold and pour in step 3.
    Spread the dough all over with a rubber spatula.
    Smooth the surface with a scraper.
    Bake in an oven preheated to 170 degrees for 12 to 18 minutes.

  5. 5) prepare coffee cream 06:27

    容器に(B)を入れ混ぜ合わせ、氷水(分量外)を張ったボウルにあてる。

  6. 6) Finish the coffee cream 06:53

    Put (C) into a bowl and mix with a whisk until stiff peaks form.
    Add 5 and mix again.
    mix with a rubber spatula

  7. 7) mold 07:55

    Peel off the cooking sheet from step 4.
    Place the dough on the cookie sheet with the clean side facing down and the short sides of the dough facing up.
    Cut the top edge of the dough diagonally.
    Make several horizontal slits in the dough.
    Apply Step 6 and roll the fabric from the bottom to the top.
    Wrap it in parchment paper and shape it.
    Apply coffee cream to the edge of the dough.
    Secure the parchment paper with tape, place in a container, and refrigerate for 1 hour.

  8. 8) 仕上げる 10:16

    Put the rest of step 6 into a piping bag.
    Cut off the end of 7.
    Cut the cake into evenly spaced pieces and decorate with coffee cream.

Point

・A mold of 37.5cm x 24cm is used.
・You can use rice flour instead of soft flour.
・When whipping the egg whites in step 2, whisk until they form peaks.
・Time required to take a rough fever is not included in the required time.
- Cooling time in the refrigerator is not included in the required time.
・You can also add coffee beans or chocolate in the shape of coffee beans to finish.

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