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生シフォンパウンドケーキ| まんぷくcafeさんのレシピ書き起こし

チャンネル登録者数
3.2万人
再生回数
343.6万回
動画数
155本

材料

  • 卵 : 2個
  • グラニュー糖(卵黄用) : 20g
  • サラダ油 : 20g
  • 牛乳 : 20cc
  • 薄力粉 : 50g
  • ベーキングパウダー : 3g
  • グラニュー糖(卵白用) : 30g
  • 生クリーム : 200cc
  • グラニュー糖(生クリーム用) : 15g

所要時間

50分

手順

  1. 1) 卵を卵黄と卵白に分ける 00:25

    卵を卵白と卵黄に分け、卵白は冷蔵庫で冷やしておく。

  2. 2) 生地の材料を混ぜる 00:41

    Add granulated sugar to the egg yolk and mix with a whisk until white.
    Continue to add salad oil and milk in order and mix with a whisk.
    Add the cake flour and baking powder while sieving, and mix with a spatula until there are no powders or lumps.
    When it becomes thick, leave it once.

  3. 3) Make meringue 02:20

    Whisk the chilled egg whites with a whisk.
    Add granulated sugar in 3 portions and mix.

  4. 4) 生地にメレンゲを加える 02:54

    メレンゲを1/4程度生地に加え、混ぜる。
    混ざり切ったら残りのメレンゲも加えて混ぜ合わせる。

  5. 5) 型に流し込む 03:40

    18cmのパウンド型にクッキングシートを敷き、生地を流し込む。
    流し込み終わったら型を左右に揺らしたり、数回落としたりして気泡を取り除く。

  6. 6) オーブンで焼く 04:14

    180℃で予熱しておいたオーブンで、180℃で30分程度焼く。

  7. 7) 生地に穴をあける 04:21

    生地が温かいうちに型から抜き、生地の中央に菜箸で穴を空ける。
    後は網などに乗せて粗熱を取る。

  8. 8) 生クリームを作る 05:20

    Add granulated sugar to the cream and whisk at high speed with a whisk while cooling with ice water.
    Put the cream in the piping bag. After putting it in, keep it in the refrigerator.

  9. 9) 生クリームを生地に注ぐ 06:09

    粗熱が取れた生地の穴に絞り袋を差し込み、生クリームを注ぎ込む。
    お好みの厚さで切り分けたら完成。

Point

・ Mix egg yolk and granulated sugar until it looks like white mayonnaise.
・ Cooking oil is difficult to get used to, so mix it with the dough so that it does not separate.
・ Mix milk so that it does not separate.
・ If powder lumps remain, the finish will be poor, so mix so that no lumps remain.
・ Whisk egg whites to the extent that they have horns.
・ In order to make the meringue even, it is recommended to whisk at low speed for 1 minute at the end.
・ When adding the meringue to the dough for the first time, it is advisable to mix it so that it blends in without worrying about air bubbles.
・ When adding the remaining meringue, mix it up and down so as not to crush the bubbles.
・ Immediately after removing from the mold, it loses its shape, but after that, it can be restored by inserting fresh cream.
・ You may pierce the chopsticks.


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