Mont Blanc (Cup vanilla ice cream Mont Blanc) | Recipe transcription by syun cooking
syun cooking Time required : 25minutes
Chiffon cake ｜ syun cooking's recipe transcription
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Ingredients
- egg : Three
- milk : 30ml
- Salad oil : 25g
- Vanilla extract : Appropriate amount
- Granulated sugar : 15g
- Cake flour : 60g
- Granulated sugar (for meringue) : 35g
Time required
60minutes
Procedure
-
1)
Make the dough
00:17
Divide 3 eggs into yolk and egg white, and keep the egg white in the refrigerator.
Add vegetable oil to 3 yolks and mix well.
Add milk and mix well.
Add granulated sugar, sift the cake flour and mix. -
2)
Make meringue
02:52
Mix the egg whites from 1 with a hand mixer, add the granulated sugar in 3 portions, and whisk a little hard.
-
3)
Add meringue to the dough and finish
04:07
Add a small amount of meringue to the dough and let it blend into the dough.
Add the rest of the meringue and mix gently without crushing the meringue. -
4)
Put in a mold and bake in the oven
05:06
Pour the dough into a mold and turn it around 3 to 5 times with a bamboo skewer to remove the air.
Bake in the oven at 170 ° C for 25-30 minutes. -
5)
Allow the dough to cool and remove it from the mold
05:56
Turn the baked chiffon cake upside down and let it cool.
Peel off the dough and mold with a palette knife, and peel off the center dough with a bamboo skewer.
Point
・ 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 it fluffy.
・ By adding a small amount of meringue to the dough and letting it blend in, the remaining meringue can be easily mixed.
・ Excess air can be removed by turning the dough poured into the mold 3 to 5 times with a skewer.
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