シフォンケーキ（米粉のシフォンケーキ）｜syun cookingさんのレシピ書き起こし
syun cooking Time required : 30minutes
Cookies ｜ Kudo World View / Vegan University Student's Daily Recipe Transcription
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Ingredients
- Maple syrup : 60g
- Rice oil : 35g
- Cake flour : 120g
- Almond poodle : 30g
Time required
50minutes
Procedure
-
1)
Measurement
00:16
Place the bowl on the scale and weigh the maple syrup and rice oil in order.
-
2)
Make the dough
00:57
In the bowl of 1, put the cake flour while sieving and mix, and add the almond poodle when it is settled to some extent.
-
3)
Remove the mold
03:04
Stretch the dough on a parchment paper and remove it with a mold.
Bake in the oven at 170 ° C for 15-20 minutes.
Point
Weigh maple syrup and rice oil in the same bowl and make the dough as it is to reduce the amount of washing.
Rice flour can be used as a substitute for the cake flour.
The almond poodle to be added later may be replaced with cake flour if it is not available.
In the case of cake flour, if you mix it too much, gluten will come out, so it is better to mix it quickly.
If you fold the dough several times on the sheet, it will come together and the mold will come off easily. The dough is stretched by hand.
Preheat while removing the mold.
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