プリン（カラメルプリン）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 60minutes
Matcha Chiffon Cake | Genki Sweets's Recipe Transcription
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Ingredients
- egg : Three
- Salad oil : 50cc
- water : 50cc
- Granulated sugar : 100g
- Cake flour : 100g
- Matcha powder : 10g
Time required
80minutes
Procedure
-
1)
Make the dough
00:57
Divide 3 eggs into yolk and egg white. Keep the egg whites in the refrigerator.
Add 50g of granulated sugar to egg yolk and mix. Add 50cc each of salad oil and water in 3 portions. -
2)
Mix flour in 1)
02:09
Put cake flour and matcha powder in a bowl and mix well. Sift into 1) and mix well.
-
3)
Make meringue
03:02
Make meringue from chilled egg whites. Add granulated sugar when it foams to some extent, and whisk until horns are formed.
-
4)
Bake the dough
03:35
Add the meringue to 2) in 3 portions. Gently mix with a rubber spatula to scoop up from the bottom so as not to crush the meringue.
Pour into a container and bake in an oven preheated to 160 ° C for 30 minutes. -
5)
Finish
04:44
With the container turned upside down, remove the rough heat for about 1 hour. When the heat is removed, cut the upper part flat to complete.
Point
・ A recipe for matcha chiffon cake that brings out the scent of Uji matcha.
-Uses a bottomless chiffon type container with a diameter of 17 cm.
・ If you have baking powder at home, we recommend adding 2g. When mixing flours, there is no problem even if gluten is generated, so mix the whole thoroughly.
・ After baking, keep the container upside down and remove the heat for about 1 hour.
・ Prepare fresh cream if you like and enjoy it together.
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