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米粉ココアシフォンケーキ｜cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

卵黄（L） : 4個
豆乳 : 100g
ココアパウダー : 15g
米粉 : 70g
卵白（L） : 4個
きび砂糖 : 50g

Time required

50minutes

Procedure

1) 下準備をする 00:11
ボウルに卵黄、卵白をそれぞれ入れ、卵白は冷蔵庫で冷やしておく。豆乳を600Wの電子レンジで30秒加熱し、ココアパウダーを加えてよく溶かす。
2) 生地を作る 00:33
卵黄をよく混ぜたらココアパウダーを溶かした豆乳と米粉を加えて都度よく混ぜる。オーブンを170度に予熱する。
3) メレンゲを作る 01:07
よく冷やした卵白に砂糖を3回に分けて加えてメレンゲを作る。最初は低速でほぐし、白っぽくなったら1回目の砂糖を加える。砂糖が溶けて馴染んだら2回目の砂糖を加えてさらに立てる。筋が出たら3回目の砂糖を加えて立てる。最後に気泡を調えるために低速で1分ほど回す。
4) メレンゲとココア生地を合わせる 02:01
メレンゲの1/3を2の生地に入れて混ぜ合わせる。残りのメレンゲは半分ずつ加え、泡を潰さないよう切るように混ぜる。
5) 焼く 03:27
型に生地を流し入れ、170度に温めたオーブンで28分焼く。
6) 仕上げる 04:10
After baking, insert the dough stuck to the chiffon shape upside down into a bottle so that it does not sink, and let it cool for at least 3 hours. When it has cooled completely, use a thin knife or chiffon knife to insert it into the central cylinder and the surrounding area to remove the dough. Sprinkle powdered sugar to complete.

Point

-The material is the amount of one chiffon type with a diameter of 17 cm.
・ Milk can be used as a substitute for soy milk.
・ Granulated sugar can be used as a substitute for millet sugar.
・ On days when the room temperature is high, egg whites can be made into meringue with fine bubbles by cooling in the freezer for 10 to 15 minutes.
・ When soy milk is lightly warmed, the cocoa powder dissolves cleanly.
・ Rice flour does not have to be shaken.
・ When mixing the meringue with the cocoa dough later, the oil content of the cocoa will crush the meringue foam, so stand it firmly.
・ When cooling upside down at 5, it is recommended to place it on a tall object to prevent the baked dough from touching the plate.
・ The baked dough can be removed by hand, but it can be taken out more beautifully with a knife.
・ Store in a plastic bag to prevent it from drying.
・ Store in the refrigerator on hot days.
・ Since meringue is the decisive factor for chiffon cake, if the meringue is made well, it will be baked with a light texture even without oil, and the finish will be maintained the next day.
・ Chiffon cake is deliciously baked because the dough sticks to the mold. Aluminum chiffon type is recommended. The Teflon-processed material does not stick to the fabric and is not suitable for cooling upside down. Note that the paper mold does not have good heat conduction and will be baked for a long time, resulting in a dry texture.
・ Chiffon cake recommended for breakfast and snacks.
・ The effect of soy milk gives a nostalgic taste like a cake like bread.
・ The time required to cool the baked dough is not included in the required time.