レアチーズケーキ（ブルーベリーレアチーズケーキ）｜HidaMari Cookingさんのレシピ書き起こし
HidaMari Cooking Time required : 40minutes
#dessert
#Complimented rice
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スポンジケーキ｜ろくキッチン -Ai Fujiroku-さんのレシピ書き起こし
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- 751本
Ingredients
- cake flour : 100g
- 卵（L） : 3個
- 水飴 : 10g
- バター : 20g
- 牛乳 : 40g
- バニラオイル : 少々
- グラニュー糖 : 75g
Time required
60minutes
Procedure
-
1)
Sift the cake flour
02:16
Sift the cake flour onto the parchment paper.
-
2)
Mix butter and milk
04:24
Put butter, milk and vanilla oil in a bowl and mix while boiling.
When it reaches around 60 ° C, remove it from the water bath and cool it to around 40 ° C while mixing. -
3)
Whisk egg liquid
05:51
Put eggs, starch syrup, and granulated sugar in a bowl and whisk at medium speed for about 1 minute.
Boil at around 70 ° C and whisk until the egg liquid reaches 40 ° C.
Remove from the water bath and whisk at high speed until the texture is fine and the corners are sharp. -
4)
薄力粉を加える
15:11
3に薄力粉を3回に分けて加え、その都度切るように混ぜる。
-
5)
生地を合わせる
16:12
4を2に少量加えて混ぜ合わせ、4のボウルに戻して混ぜ合わせる。
-
6)
仕上げる
17:26
型に生地を入れ、表面を混ぜ合わせて綺麗にならす。
170℃に予熱をしたオーブンで、30分焼いたら完成。
Point
・ Put a cooking sheet on the mold in advance.
・ When using old cake flour, sift it twice.
・ After sifting the cake flour, leave it as it is without collecting it.
・ Do not use white sugar, millet sugar, or honey as they can cause the sponge cake to burn.
・ When adding cake flour, it is better to add it before the whole is mixed.
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