焼きめし（納豆焼きめし）｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし
Shinpei Kurihara "Feast Channel" Time required : 15minutes
Tea chiffon cake ｜ Emojoie Cuisine's recipe transcription
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Ingredients
- milk : 50ml
- egg yolk : Four
- honey : 30g
- Vegetable oil : 30g
- Cornstarch : 80g
- Egg white : Four
- Granulated sugar : 40g
Time required
60minutes
Procedure
-
1)
Mix tea and milk
00:12
Put black tea crushed with your fingers in a bowl, add hot milk and let it cool to room temperature.
-
2)
Mix with egg yolk
02:00
Add honey, vegetable oil and 1 to the egg yolk and mix.
-
3)
Add cornstarch
02:59
Sift cornstarch into 2 and mix with a whipper.
-
4)
Make meringue
03:52
Put egg whites in a bowl and whisk with a whipper. If it is foamy to some extent, add granulated sugar in 3 portions and whisk until horns are formed.
-
5)
Mix 3 and 4
04:36
Add 1/3 of the meringue to 3 bowls and mix well with a whipper. Then put the mixed dough in a bowl of meringue and mix with a rubber spatula.
-
6)
Put the dough in a mold and bake
05:34
Pour 5 into a mold and bake in an oven at 170 ° C for 35 minutes. After baking, turn the mold upside down and let it cool.
Point
・ Cornstarch can be replaced with potato starch or cake flour.
・ In order to make the meringue fine and stable, separate the egg whites from the yolks and keep them in the freezer until whipped.
-Use a stainless steel or glass bowl to make a hard meringue.
・ If you feel that the color is too brown after 25 minutes, put aluminum foil on the cake.
・ After baking, turn the cake upside down so that it does not wither.
・ When removing the cake from the mold, you can insert a knife or spatula, but you can also push the cake in by hand to remove it.
・ If you like, add whipped cream with 10% sugar to make it even more delicious.
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