ケーキ（レアチーズケーキ）｜はるあんさんのレシピ書き起こし
Haruan Time required : 60minutes
Coffee sheet sponge cake ｜ Coris Cooking Channel's recipe transcription
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Ingredients
- Egg (medium size) : Three
- Granulated sugar : 85g
- Cake flour : 65g
- Unsalted butter : 10g
- milk : 17g
- Instant coffee : 2 tsp
- Brandy : 1 tsp
Time required
25minutes
Procedure
-
1)
Prepare
00:07
Spread the roasted paper on the roll cake mold. Sift the cake flour and weigh the milk and butter in the same bowl. Mix instant coffee and brandy well.
-
2)
Make the dough
01:51
Add granulated sugar to the eggs, mix and heat in a water bath to 40 ° C. Whisk with a hand mixer until it hangs white and drips like a ribbon. Then adjust the texture at low speed for 1 minute.
-
3)
Add some dough to the coffee paste
03:30
Add some dough to the coffee paste and mix, then add to the dough and mix gently with a whipper.
-
4)
Add cake flour
04:04
Sift the cake flour and mix it with a rubber spatula.
-
5)
Add some dough to milk and butter
04:35
Mix a part of the dough (about 1 to 2 tablespoons) in milk and butter warmed to about 60 ° C, add to the dough and mix with a rubber spatula.
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6)
Pour into a mold and bake
05:11
Pour into a roll cake mold, flatten and bake in an oven at 170 ° C for about 15 minutes.
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7)
Remove from mold and cool at room temperature
05:54
When it is baked, remove it from the mold and cool it at room temperature. After 5 minutes, cover the surface of the dough with plastic wrap and let it cool at room temperature to complete.
Point
・ By sifting the soft flour once in advance, the dough will be lighter and you can make a sponge cake dough with good flavor.
・ If the water bath is left on the fire, the water may boil and the eggs may catch fire, so if it is fluffy, turn off the heat before using it.
・ Sheet-shaped sponge cake is slightly stronger than round sponge cake.
・ If the stretched dough is marbled, if you bake it as it is, only the heavy part may be dented and baked. In that case, lightly mix the marbled part with your fingers.
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