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Whipped cream cake｜Cooking See's recipe transcription

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쿠킹씨 Cooking See

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Ingredients

egg : Four
Sugar (for dough) : 130g
(B) Flour : 120g
(B) Baking powder : 2g
(C) Milk : 30g
(C) Cooking oil : 30g
(A)蜂蜜 : 15g
(A)塩 : 1g
生クリーム : 150g
砂糖(ホイップクリーム用) : 15g
シュガーパウダー : 適量
チョコレート : 適量

Time required

60minutes

Procedure

1) Prepare the eggs 00:32
Break the egg and divide it into yolk and egg white.
2) Prepare the yolk 00:41
Put egg yolk and (A) in a container and mix.
3) Make dough 01:03
Put 1 egg white in a bowl, mix with a hand mixer and whisk.
Add sugar (for dough) in 3 portions and mix until the horns stand.
Add 2 in 3 portions and mix each time.
Sift (B) and mix with a rubber spatula until dry.
Put a small amount of dough in the container containing (C) and mix it, then put it in the rest of the dough and mix.
4) 生地を焼く 04:40
クッキングシートを敷いた型に3を入れる。
型を打ち付けて空気を抜く。
オーブンで170度35分焼く。
5) 冷ます 05:01
型とクッキングシートを取り外し、冷ます。
6) ホイップクリームを作る 05:24
Put the cream in a bowl and mix with a hand mixer.
Add sugar (for whipped cream) and whisk until horns stand.
7) 仕上げる 05:50
5にくり抜き器で穴をあける。
6を絞り袋に入れて、穴に詰める。
シュガーパウダーを振りかけて、チョコレートを添える。

Point

・ In step 3, add 2 and mix, then hang the dough to make a finish that leaves a mark.
・ Do not use olive oil as cooking oil.
・ During step 4, remove air bubbles from the dough by hitting a mold and removing air.
-Preheat the oven at 170 degrees.
・ In step 7, use a knife if there is no hollowing machine.
・ Sugar powder and chocolate toppings may be omitted.
・ A mold with a diameter of 12 cm and a height of 7 cm is used.