シフォンケーキ（きな粉のシフォンケーキ）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 25minutes
Churros ｜ Chez Sucre Recipes for Sugar House
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Ingredients
- Unsalted butter : 20g
- milk : 160ml
- Granulated sugar : 10g
- honey : 10g
- Cake flour : 100g
- Whole egg : 120g (for 2 L size)
Time required
25minutes
Procedure
-
1)
Heat milk, butter, granulated sugar and honey
00:18
Put milk, butter, granulated sugar and honey in a pan and boil.
-
2)
Add cake flour
00:52
When it boils, turn off the heat, add the sifted flour and let it blend in. After mixing evenly, heat again to form a film in the pan.
-
3)
Add whole egg
01:33
When the whole is familiar, add the whole egg in several batches.
-
4)
Fry the dough
02:36
Put the dough in a piping bag, squeeze it into the desired shape, and fry it in salad oil warmed to 170 ° C.
-
5)
Sprinkle with granulated sugar
03:51
Sprinkle with granulated sugar while the roast is hot.
Point
・ Sift the cake flour as a preparation.
・ In step 2, be careful as adding powder without turning off the heat will be a nuisance.
・ In step 5, if it cools down, it will be difficult for granulated sugar to adhere, so sprinkle it while it is hot.
・ If you add whole eggs at once, it will be difficult to combine them, so add them in several batches.
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