スパゲッティー（鶏ささみのスパゲッティー）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
小倉知巳のイタリアンプロ養成講座 Time required : 10minutes
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Chiffon cake | Recipe transcription by Qiong Cooking
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- 385本
Ingredients
- 卵黄 : 3個
- 食用油 : 30g
- 牛乳 : 45g
- 薄力粉 : 70g
- バニラエッセンス : 小さじ1/2
- Egg white : Three
- レモン汁 : 2g
- 砂糖 : 50g
Time required
60minutes
Procedure
-
1)
Make egg juice
00:09
Put egg yolk, cooking oil and milk in a bowl and mix.
Sift the cake flour and mix.
Add vanilla essence and mix. -
2)
Make meringue
01:31
Add lemon juice to the egg whites and whisk lightly.
Add sugar in 3 portions and whisk until horns are formed. -
3)
Make dough
02:24
Add the meringue to the egg liquid in two portions and mix each time.
-
4)
Finish
03:25
型の周りをアルミホイルで包み、生地を流し入れる。
アルミホイルで蓋をし、蒸し器に入れる。
蓋をして中火にかけ、45分程蒸し焼きにしたら完成。
Point
・ The recommended mold is 15 cm in diameter.
・ Use L size eggs.
・ Vanilla essence does not have to be added.
-Tightly seal with aluminum foil to prevent steam from entering.
・ When removing from the mold, it is easy to remove it by removing the rough heat.
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