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Raw chiffon cake | Transcription of Bakuba Cook's recipe

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Bakuba Cook

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Number of Videos: 433本

Ingredients

egg : 2 pieces
Lacanto : 大さじ2
Starch : 小さじ1
(A) Rice bran oil : 大さじ1
(A) Vanilla paste, vanilla oil, etc. : 小さじ1/4程度
(A) Almond milk : 35ml
(A) Soybean flour, almond poodle, etc. : 35g
(B) Fresh cream : 100ml
(B) Lacanto : 大さじ1/2

Time required

9minutes

Procedure

1) Separate egg whites and yolks 00:32
Separate the egg whites and yolks and put them in a bowl.
2) Make meringue 01:08
Egg whites make meringue.
Add lacanto and potato starch and mix well.
3) Mix the ingredients 02:12
Put (A) in a bowl of egg yolk and mix.
Add about 1/5 of 2 and mix.
4) Make dough 04:34
Put 3 in 2 and mix until the white streaks disappear.
5) オーブンで焼く 05:18
Add the dough to about half of the mold.
Drop it several times to remove the air.
Bake in an oven preheated to 170 ° C for 20 minutes.
Remove from the oven and place upside down on a net to remove heat.
6) クリームを作る 06:37
Put (B) in a bowl of ice water and whisk.
Put it in a piping bag.
7) 仕上げる 07:22
冷めた生地に穴をあけ、6を絞り完成。

Point

・ Vanilla paste, vanilla oil, and potato starch can be omitted.
・ Rice bran oil can be replaced with other oils.
・ Almond milk can be replaced with other water.
・ Lacanto is easier to get used to when powdered and saccharified, and it is less likely to fail.
・ Adding potato starch to the meringue makes it difficult for the bubbles to collapse.
・ When using okara powder, use 12g.
・ If there is not enough water, increase by 10 ml.