パンプディング（カボチャのパンプディング）｜元気ママキッチンさんのレシピ書き起こし
Cheerful mom kitchen Time required : 45minutes
Tea chiffon cake ｜ syun cooking's recipe transcription
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Ingredients
- egg : Four
- Granulated sugar : 30g
- Granulated sugar (for meringue) : 50g
- Cake flour : 60g
- Tea : 2 bags
- milk : 40ml
- oil : 40ml
Time required
60minutes
Procedure
-
1)
Make milk tea
00:54
Add warm milk to the tea until just before boiling and mix.
-
2)
Make the dough
01:50
Divide the egg into yolk and egg white, and keep the egg white in the refrigerator.
Add granulated sugar to the yolk and mix well.
Add 1 milk tea and mix.
Add oil and mix well.
Sift the cake flour and mix well. -
3)
Make meringue
04:20
Add granulated sugar to the chilled egg whites in 3 portions and whisk with a mixer.
-
4)
Finish the chiffon fabric
05:50
Add a small amount of meringue to the dough, mix with a whisk and let it blend.
Add the rest of the meringue and mix with a spatula without crushing the meringue. -
5)
Put in a mold and bake in the oven
06:39
Pour the chiffon dough into the chiffon mold.
Stir with a bamboo skewer to remove air and air bubbles.
Bake in an oven preheated to 170 ° C for 30-35 minutes. -
6)
Allow to cool and remove from mold
07:45
Remove the rough heat, allow it to cool, and remove it from the mold.
Point
・ Bake in the oven for about 20 minutes and it will start to burn. If you feel that it is too much, cover it with aluminum foil.
・ Egg whites can be easily foamed by cooling until just before making meringue.
・ When adding the meringue to the dough, mix it gently so as not to crush the air bubbles. The air bubbles make the dough fluffy.
・ When cooling the cake, it is recommended to put it in a jar to cool it.
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