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シフォンケーキ（米のシフォンケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

egg : Four
きび糖 : 100g
ミルクチョコレート : 30g
水 : 30g
茶葉 : 8g
米 : 100g

Time required

70minutes

Procedure

1) Preparing the rice 00:30
Soak the rice in water (not included) overnight.
Drain the rice in a colander.
Drain the water.
2) Make the dough 01:09
Separate the eggs into yolks and whites and place the whites in a large bowl.
Add water, egg yolks, milk chocolate, tea leaves, and rice to a blender.
Blend with a mixer.
Add the cane sugar to the egg whites and beat with a hand mixer until smooth.
Mix with a hand mixer on medium speed for 1 minute to make the dough even.
Add a small amount of meringue to the stirred paste and mix with a rubber spatula, then fold back into the meringue.
Mix from bottom to top with a rubber spatula.
3) bake 04:27
Pour the batter into the mold.
Mix with a bamboo skewer.
Bake at 170 degrees for 55 minutes in an oven preheated to 180 degrees.
4) 仕上げる 05:03
裏返して1〜2時間粗熱をとる。
ナイフで型から外して完成。

Point

・A 17cm aluminum chiffon mold is used.
・Use medium to large size eggs.
If you don't have fine tea leaves, substitute strong black tea for the water in the recipe.
・Do not open the oven door while baking.
-Preheat the oven to 180 degrees.
-You can also add cinnamon or spices along with the tea leaves to create a different flavor.
-You can also replace the water with orange juice, milk tea, etc.