トンテキ（豚肩ロース肉のトンテキ）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 15minutes
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Chiffon cake (espresso coffee chiffon cake) | Apron's recipe transcription
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Ingredients
- egg yolk : Four
- (A)砂糖 : 25g
- (A)塩 : 小さじ1
- (A)植物油 : 30ml
- プレーンヨーグルト : 60g
- エスプレッソ : 30ml
- ケーキ用小麦粉 : 100g
- 卵白 : 4個
- (B)レモン汁 : 小さじ1
- (B)砂糖 : 75g
Time required
60minutes
Procedure
-
1)
Make dough
00:30
Mix (A) with egg yolk.
Add plain yogurt and espresso and sift the cake flour.
Mix well. -
2)
Make meringue
03:08
Add the lemon juice of (B) to the egg white and whisk with a hand mixer.
Add 1/3 of the sugar from (B) and whisk. -
3)
Combine the dough and meringue
04:12
Add 1/3 of 2 to 1 and mix by cutting with a rubber spatula.
Put it back in 2 and mix to cut. -
4)
生地を焼く
05:38
型に生地を流し入れ、空気を抜く。
170度のオーブンで40～45分焼く。 -
5)
仕上げる
06:31
焼きあがったら型を逆さにし、冷まして完成。
Point
・ A 20 cm chiffon type is used.
・ Separate the egg into yolk and egg white.
・ Whisk the meringue to the extent that the weapons stand.
・ When combining the dough and the meringue, scoop the rubber spatula from the bottom.
・ Mix the meringue so that it does not crush the bubbles.
・ Put a bamboo skewer in the dough that has been poured into the mold to remove air bubbles.
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