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ほうじ茶生シフォンケーキ｜bonobos25さんのレシピ書き起こし

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bonobos25

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Ingredients

卵白 : 2個
（A）砂糖 : 30g
(A) Hojicha tea bag : Three
お湯 : 100ml
egg yolk : 2 pieces
サラダ油 : 小さじ2
（B）ほうじ茶ティーパック : 1個
薄力粉 : 30g
（B）砂糖 : 10g
ほうじ茶パウダー : 大さじ1
生クリーム : 120ml
黒蜜 : 小さじ1

Time required

60minutes

Procedure

1) Make meringue 00:10
Whisk the egg whites with a hand mixer at high speed for about 1 minute.
Add the sugar from (A) in two portions and whisk each time.
2) Extract roasted green tea 00:52
Soak the roasted green tea bag (A) in hot water and steam it.
Put the tea leaves of (B) Hojicha tea bag into a container.
3) Mix egg yolk 01:27
Add the vegetable oil and the tea leaves of (B) roasted green tea to the egg yolk.
Add 2 tablespoons of roasted green tea extracted in step 2 and mix.
4) 生地を作る 01:51
薄力粉をふるって加え、混ぜ合わせる。
メレンゲを3回に分けて加え、その都度混ぜる。
5) 生地を焼く 03:01
生地を型に入れ、170℃に予熱をしたオーブンで23分焼く。
焼きあがったら、型に入れたまま粗熱を取る。
6) 生クリームを泡立てる 03:25
Put sugar (B), roasted green tea powder, and fresh cream in a bowl.
Add black honey, whisk until horns are formed, and put in a piping bag with a mouthpiece.
7) Finish 03:56
Stick the mouthpiece into the chiffon cake, squeeze the cream, and you're done.

Point

・ It is recommended to put it in a heat-resistant cup instead of the mold.
・ Adjust the extraction time of roasted green tea to your liking.
・ It is recommended to cook with your favorite tea leaves instead of roasted green tea.
・ Because the degree of baking changes depending on the oven used, make adjustments by watching the situation.