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チョコレートケーキ|ばくばクックさんのレシピ書き起こし

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Ingredients

  • Egg white (meringue) : 1個
  • ラカント(メレンゲ) : 大さじ1
  • 卵黄(ココア生地) : 1個
  • おからパウダー(ココア生地) : 3g
  • ココアパウダー(ココア生地) : 2g
  • 無脂肪のギリシャヨーグルト(ココア生地) : 10g
  • ホイップ済みのクリーム(ココアクリーム) : 30g
  • ココアパウダー(ココアクリーム) : 適量
  • ココアパウダー(ココアクリーム) : 適量
  • ヨーグルト(ココアクリーム) : 5g
  • Strawberries (toppings) : 1/3粒
  • Lacanto White (topping) : 適量
  • Mint (topping) : 適量

Time required

45minutes

Procedure

  1. 1) Make meringue 01:00

    After dividing the egg into yolk and egg white, whisk the egg white. Whisk until lightly fluffy, then add sweetness and whisk until scooped with a whipper.

  2. 2) Make cocoa dough 02:00

    Add a small amount of meringue to the egg yolk and mix. Add yogurt, pure cocoa and okara powder and mix further.

  3. 3) ココア生地とメレンゲを合わせる 03:07

    Add the cocoa dough to the meringue and mix to scoop from the bottom.

  4. 4) 生地を流し入れる 03:43

    タッパーにオーブンペーパーを敷き、生地を入れて平らになるように広げる。

  5. 5) 加熱する 04:41

    600Wの電子レンジで縦方向に1分、180度回転させて30秒、90度回転させて30秒加熱する。

  6. 6) 生地の余熱をとる 05:04

    生地を取り出し、ラップで包んで冷ます。

  7. 7) 生地を巻く 05:40

    生地の巻き始めの部分以外全面にホイップクリーム半量を塗り、生地の端から巻く。

  8. 8) 冷蔵庫で冷やす 07:25

    再度ラップで包み、冷蔵庫で冷やす。

  9. 9) ココアクリームを作る 07:36

    残りのホイップクリームにヨーグルト、純ココアを入れて混ぜ合わせる。

  10. 10) 仕上げる 08:25

    Cut off the left and right sides of the roll cake, apply cocoa cream on the remaining roll cake, sprinkle with chopped strawberries and powdered sugar, and add mint to complete.

Point

・ Mix the cocoa dough and meringue about 10 times until there are no streaks.
-Use a tapper with a length of 20 cm and a width of 14 cm.
・ If the heating time is not enough, add 30 seconds each while rotating the container so that the whole dough is cooked.
・ The whipped cream may be whipped and lacant may be added.
・ Chop the strawberries as finely as possible.

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