Life THEATER: Useful cooking videos Time required : 30minutes
簡単！ふわふわ口溶け食感のヨーグルトスフレケーキ｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こしお気に入りに追加
- Unsweetened yogurt (no need to drain) : 240g
- 卵 : 3個
- 砂糖 : 70g
- 薄力粉 : 30g
- 片栗粉 : 10g
- レモン汁 : 大さじ1
Make yolk dough
Separate the white and yolk into a bowl.
Put the egg whites in the refrigerator and keep them chilled.
Melt the egg yolk with a whisk, add unsweetened yogurt, and mix well.
Sift the cake flour and potato starch and mix well to prevent lumps.
Make egg white dough
Start preheating the oven to 200 degrees.
Remove the egg white bowl from the refrigerator and whisk with a hand mixer at high speed for about 30 seconds.
Add sugar and whisk at high speed for about 50 seconds until the horns bow.
Add lemon juice and whisk at low speed for about 30 seconds.
Match the dough
Scoop 1 meringue from 2 with a spatula and place in a bowl of 1 egg yolk.
Mix with a whisk to blend in.
Scoop 1 meringue again with a spatula and gently mix while gently turning the whisk.
Pour 1 egg yolk dough into 2 egg white bowls.
Gently mix about half while gently turning the whisk.
Finally, use a spatula to gently mix it up from below.
Pour the dough of 3 into a mold with an oven sheet and move the spatula up and down to flatten it.
Drop it a few times from a slightly higher position.
Prepare for a water bath
Spread a cloth on a deep vat (or a deep bakeware) and place 4.
Pour hot water about 1 to 2 cm from the bottom of the bat.
Bake in an oven preheated to 200 degrees for 10 minutes, then reduce the temperature to 100 degrees and bake for 60 minutes.
When it is burnt, drop it from a high position 2-3 times.
Remove from the mold and remove the oven sheet.
Transfer to a plate and complete.
-Uses sugar-free yogurt that has not been drained.
・ By adding potato starch, it has a soft texture.
・ This time, I used a 15cm round cake mold (with a bottom). Cut the oven sheet into the shape of the bottom and sides and lay it down. A cooking sheet can be used as a substitute. If the bottom is removable, wrap the bottom with aluminum foil.
・ Put the white meat in a large bowl to whisk.
-You may use a whisk instead of a hand mixer. (Make the foaming condition the same)
・ If the egg white is whipped too much, it will swell too much and the surface will crack, so make sure that the soft horns stand.
・ By adding lemon juice to the meringue, the meringue foam becomes stable.
・ By whipping the meringue at a low speed at the end, the meringue becomes glossy and fine.
・ If there is a lump of meringue in step 3, mix it while rotating the whisk. When mixing with a spatula at the end, mix lightly because it will not swell if mixed too much.
・ By laying a cloth in Tenjun 5, the fire will gradually ignite and cracks will be prevented.
・ Since the baking time varies depending on the type of oven, if you can't get the grilled texture, bake at 200 degrees for about 5 minutes and then bake at 100 degrees. If the surface cracks, lay another top plate or bakeware under the top plate.
・ When baked, drop it from a high position 2-3 times to prevent deflation.
・ You can sprinkle powdered sugar on the finish if you like.
・ It is delicious when baked, but it becomes richer and delicious when cooled in the refrigerator. It has a light taste and melts in the mouth.
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