シフォンケーキ（米粉のシフォンケーキ）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 50minutes
Sponge cake | Maison Olivia's recipe transcription
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Ingredients
- egg : 130g
- (A) Vanilla extract : 適量
- (A) Sugar : 75g
- 薄力粉 : 70g
- 無塩バター : 10g
- 牛乳 : 15g
Time required
60minutes
Procedure
-
1)
Make egg juice
00:34
Melt the eggs, add (A) and mix.
Put in a water bath, mix until it reaches 37-42 ° C, and remove. -
2)
Melt butter
01:53
In a separate bowl, add unsalted butter and milk.
Boil in hot water to melt the unsalted butter. -
3)
Whisk egg liquid
01:59
Whisk 1 until it becomes a smooth cream.
Sift the flour and mix until dry.
Add a small amount to 3 and mix, then return to the bowl and mix. -
4)
仕上げる
03:53
型に入れて平らにならし、数回落として空気を抜く。
160℃に予熱をしたオーブンで25分焼き、数回落とす。
型から外し、食べやすい大きさに切ったら完成。
Point
・ It is recommended to use a mold with a diameter of 15 cm.
・ When mixing the dough, be careful not to crush the air bubbles too much.
・ It is advisable to lay a cooking sheet on the mold.
-Unsalted butter may be melted in a microwave oven.
・ The amount of sugar can be adjusted to your liking.
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