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ケーキ（米粉の生シフォンケーキ）｜HidaMari Cookingさんのレシピ書き起こし

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HidaMari Cooking

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Number of Videos: 767本

Ingredients

egg : 2 pieces
(A)太白ごま油 : 20g
(A)水 : 15g
(A)ラム酒 : 小さじ1
米粉 : 30g
ココアパウダー : 8g
砂糖 : 50g
(B)生クリーム : 100ml
(B)加糖練乳 : 15g
(B)バニラエクストラクト : 小さじ1

Time required

70minutes

Procedure

1) prepare the eggs 00:00
Separate the eggs into yolks and whites in a bowl.
Mix the egg yolks with a whisk.
2) make egg yolk dough 00:33
Put (A) into a container and mix well with a whisk.
While mixing the egg yolks from step 1, add mixed (A) little by little and mix well.
Add rice flour and cocoa powder and mix well until creamy.
3) make meringue 01:43
Whip the egg whites from Step 1 for about 10 seconds with a hand mixer.
Add half the sugar and mix.
When there are no large bubbles, add the remaining sugar and mix.
4) 混ぜ合わせる 02:49
Add a scoop of 3 to 2 with a rubber spatula and mix well with a whisk.
Add the remaining 3 ingredients and mix by scooping up from the bottom with a rubber spatula.
5) 焼く 04:07
型にクッキングシートを敷き、4を流し入れる。
型を上から軽く数回落として気泡を抜く。
170度に予熱したオーブンで25～30分焼く。
型を上から数回落として、型から取り外す。
粗熱を取る。
6) 生クリームを作る 05:00
ボウルに氷水(分量外)を張り、別のボウルに(B)を入れ、泡立て器で泡立てる。
絞り袋に入れる。
7) 仕上げる 05:29
Peel off the cooking sheet from Step 5.
Poke holes on both sides with a chopstick.
Squeeze 6 into one side at a time.
Complete with powdered sugar (not listed).

Point

・Preheat the oven to 170 degrees.
・A 17cm x 6cm pound mold is used.
・Rice flour can be replaced with soft flour.
・Keep egg whites at room temperature.
・Taihaku sesame oil can be substituted with any mild oil.
・Aim for the meringue to be so soft that the tip will break when you pick it up.