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生シフォンケーキ｜こっタソの自由気ままに【Kottaso Recipe】さんのレシピ書き起こし

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

卵 : Three
砂糖 : 15g
サラダ油 : 30g
牛乳 : 40ml
メレンゲ用砂糖 : 40g
生クリーム : 適量

Time required

45minutes

Procedure

1) Divide the egg into yolk and egg white 00:09
Divide the egg into yolk and egg white, and keep the egg white in the refrigerator.
2) Make dough 00:19
Put egg yolk in a bowl, loosen it lightly, add sugar → salad oil → milk in this order, and mix well each time. Add flour while sieving and mix well.
3) Make meringue 01:30
Add sugar to the egg white bowl in 3 portions and mix well each time.
4) メレンゲを2に混ぜ込む 03:13
2にメレンゲの1/3を入れて手早く混ぜ、また1/3を入れて手早く混ぜ、最後に全部加えたらヘラに持ち替えて泡をつぶさない様に混ぜ合わせる。
5) 型に流してオーブンで焼く 04:36
型に4を一気に流して、高い所から落として空気を抜き、170℃のオーブンで25分ほど焼く。焼けたら逆さまにして冷ます。
6) 生クリームを注入する 05:46
Remove from the mold, make a hole in the side of the dough with chopsticks, and pour the cream through the hole.

Point

・ Use M size eggs.
・ Put a cooking sheet on the bottom of the mold.
・ Process 2 It is recommended to mix the flour properly and emulsify it so that it does not separate.
・ Step 3 Mix the egg whites with a hand mixer, and when the bubbles become whitish, add the first sugar and mix, and when the bubbles become finer, add the second and mix, and the meringue concentration becomes thicker. When you come, add the third time and mix until the corners stand. Be careful not to whip the meringue too much.
・ Process 5 When the product is turned upside down and cooled, steam escapes without being trapped, so the dough is finished softly.
・ The time required does not include the time to cool the dough.