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Fresh cream honey cup chiffon cake | Easy recipe at home related to cooking researcher / Yukari's Kitchen's recipe transcription

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Number of Videos: 2,354本

Ingredients

egg : 2 pieces
(A) Salad oil : 20ml
(A) Honey : 10g
(A) Milk : 20ml
(A) Cake flour : 45g
(B) Sugar : 20g
(C) Fresh cream : 100ml
(C) Sugar : 小さじ2

Time required

30minutes

Procedure

1) Divide into yolk and egg white 01:50
Divide the egg into yolk and egg white.
Egg whites are whipped, so put them in a large bowl and chill them in the refrigerator.
2) Make egg yolk dough 02:12
In a bowl of egg yolk, add the salad oil and honey from (A) and mix well.
Add the milk of (A) and mix lightly, then sift the cake flour of (A) and mix.
3) Make meringue 03:02
Remove the bowl of egg whites from the refrigerator and start preheating the oven to 170 degrees.
Whisk at high speed with a hand mixer for 30 seconds.
Add sugar (C) to it and whisk at high speed for 1 minute.
Whisk until the horns stand, then whisk at low speed for 1 minute.
4) 生地を合わせる 04:11
Add a scoop of 3 meringue to 2 and mix well to blend the dough.
Add another scoop of meringue and mix while rotating the whisk.
Put the yolk dough in the bowl of 3 and mix with a rubber spatula to scoop up from the bottom of the bowl.
Mix the meringue mass with a rubber spatula.
5) 生地を焼く 05:22
型の8分目まで生地を入れる。
天板に置き、170度に予熱したオーブンで15～20分焼く。
焼き上がったら型を高い位置から落とし蒸気を抜く。
型から取り出し、キッチンペーパーを被せて粗熱を取り冷ます。
6) 生クリームを作る 06:50
氷水の上にボウルをのせ、(C)を入れてハンドミキサーでツノが立つまで泡立てる。
7) 仕上げる 07:09
Make a hole in the center of the chiffon cake and squeeze the cream.
Finally, squeeze the cream to complete.

Point

・ Amount for 7 to 8 pieces.
・ Prepare a mold before making the dough.
・ In the video, a muffin-shaped paper cup of size 8 is laid and used.
・ If you do not have a muffin type, you may use a paper cup laid on a No. 8 size silicon cup.
・ Mix the egg yolk with air so that it becomes whitish for a fluffy finish.
・ Mix the egg yolk dough thoroughly after adding the ingredients.
・ When combining the yolk dough and the meringue, you can prevent uneven mixing by finally mixing the yolk dough in the meringue bowl.
・ Be careful as it will be difficult to swell if you mix too much at the end in step 4.
・ If the bamboo skewers do not have raw dough, they will be baked.
・ Let the dough cool down and squeeze the cream.
-When making a hole in the center of the dough, a mouthpiece is used, but a bamboo skewer can be used instead.
・ Honey can be used as a substitute for sugar in fresh cream.