Wow, thanks a lot. I love your recipe 👍🏻👍🏻👍🏻👍🏻👍🏻, then I translate some paragraph by GOOGLE and paste below for easy following: ~ How to make ~ Add milk, cream cheese, unsalted butter to a hand pan and melt (50 ° C) ・ Sift flour, flour and corn starch together In addition, mix with a whipper ・ Add egg yolks and mix ・ Make meringue for 7 minutes with egg white and granulated sugar Add half of the meringue and mix thoroughly with a whipper ・ Add the remaining meringues and mix thoroughly with a rubber spatula with the image to put out the bubbles -Pour into molds, drop into a platform, drain air, and flush the surface with a card to remove air bubbles from the surface fabric ・ Bake for 20 minutes at 120 ° C. Raise the temperature to 150 ° C and bake for 15 minutes ・ Open the oven door (about 10 seconds), lower the temperature to 100 ° C, and bake for 40 minutes ・ Open the oven door once and leave it for 10 minutes with it closed. ・ Remove from the oven and slowly remove from the mold
The cake is very soft and just nice Not too sweet I will make this recipe again Have to follow every step Only baking time that is not the same I need extra half an hour more I have no idea what went wrong But the cake still turn out wonderful Thank you for sharing And explain so clear
Nekono me cafe.sang. Hajime mashta.ko cake oishing cake desho. Arigato kozayimasu || I will watch the process for making delicious Thank you for sharing My good friend Have a nice day
@nekonomecafe23854 жыл бұрын
Thank you. I'm glad you used my recipe. My good friend Have a nice day
@KYPhua-ui6jj5 жыл бұрын
Oven temp.control is another factor of a well baked cake. Warapon Pan had kindly put up a post for viewers, well done👍, n thank you🤗
Se ve tan riquísimo pero yo hablo Español. Gracias.
@nekonomecafe23854 жыл бұрын
I'm sorry. I can only write Japanese. You can make it if you understand the video procedures and recipes. English recipes are in the description column. Anyway, I would like to explain in non-Japanese. I am happy to comment.
@rosealarcon24854 жыл бұрын
NekonoME café, Saludos y muchas gracias.
@hkmk72254 жыл бұрын
結構難しそうだけど美味しそう〜焼印つけたい!
@user-yf7ot3rq7v3 жыл бұрын
予熱はいらなんいですか?
@amandaperdomo41095 жыл бұрын
Me gusta la receta, pero cuál es la harina fuerte. Gracias. Urgente.
@nekonomecafe23855 жыл бұрын
La harina poderosa es la harina usada para hacer pan. Lo siento por la respuesta tardía.
@amandaperdomo41095 жыл бұрын
@@nekonomecafe2385 gracias, saludos desde Colombia.
@太郎田中-v9z4 жыл бұрын
焼く工程の時にお湯は最後まで抜かないのですか?
@nekonomecafe23854 жыл бұрын
抜かないですよ〜
@turtle_-zb4ro5 жыл бұрын
上に抹茶味の生クリームを乗せようと思うんですが変な味になりますかね…
@sheena13104 жыл бұрын
Hello! I Jz tried this recipe but my final cake batter was very runny and bubbly. I was afraid I would overbeat my egg whites so I quickly stopped beating and started folding. I did a quick feel of the egg whites and it wasn’t grainy. It looks like past soft peak with the peak pointing up but when I lift the bowl the meringue still can move along the bowl. I added cream of tar tar before beating in the hope of aiding the process. I’m really not sure what went wrong. Was it over or under beating the egg whites or bad folding method? I did the steps according to your video and baked exactly the same temp n duration with oven thermometer check and confirmation along the way. The cake did not rise much with the same 7inch diameter pan. I used a 3 inch height pan and the cake did not even reach 3 inch. Hope you can advise chef! Thanks!
What is strong flour this means make the bread flour
@nekonomecafe23854 жыл бұрын
that's right. In Japan, they are sold separately as low-gluten, middle-gluten, and high-gluten. If you live in the United States, it is equivalent to regular flour.