米粉で抹茶シフォンケーキ【三つ子ママのお菓子作り】No,14

[@user-dq9vo1ob3b]

胡麻油ないときはどうすればよいですか？

[@_patisserie_chu.chu_]

コメントありがとうございます！ サラダ油でも大丈夫です👌

[@kaita3034]

8:09で使用した黄色いのはどこで購入しましたか？

[@_patisserie_chu.chu_]

コメントありがとうございます♪楽天市場さんで，ケーキカッターという商品名で売られていましたものを購入しました！

[@_patisserie_chu.chu_]

シフォンケーキ用カットアシスタントと、検索すると出てきます！

[@noastaal7857]

Can you please translate the recipe to English? thanks 🙏

[@_patisserie_chu.chu_]

ok.please wait 🙏

[@_patisserie_chu.chu_]

▷Material 20cm type ・6 egg yolks ・130g of cane sugar ・80cc of thick white sesame oil ・150cc of water ※(If you replace one-third of the amount of water with green tea liqueur, the baking will be bright green) This time, I made it with liqueur. ・90g of rice flour ・25g of matcha ・7 egg whites ▷Tools to be used ・Bowl ・Whipper ・Hand mixer ・20cm chiffon cake mold ▷Prepare ・Preheat the oven to 180℃. ▷How to make 0. Sift the rice flour and matcha in a flour sieve and mix them together. 1. Add one-third of the egg yolk and cane sugar and mix with a whipper until whipped. 2. 1 Add thick white sesame oil and mix. 3. Add water to 2 and mix. 4. Mix the rice flour and matcha that have been sifted with 3 to 0 while sifting again. 5. Add the remaining cane sugar to the egg white and whisk with a hand mixer until the horns stand firmly to make a meringue. 6. Add one-third of the amount of meringue to 4 and mix well. In addition, add the remaining 1/2 and mix. 7. Put 6 in a bowl of the remaining meringue and slowly mix it with a rubber spatula. 8. Put the dough into the mold and bake it in the oven heated to 180℃ for about 38 to 42 minutes. 9. When it is baked, turn the mold upside down and cool it, and when it cools completely, remove it from the mold with a palette knife. 10. Completed!

[@meet8396]

粉の古い方間違ってます。横に銀の棒の粉を振るう所有るのでソレ使って下さい!銀棒使うと下の丸くなってる所が摩擦で右左行きますよ。

[@_patisserie_chu.chu_]

コメントありがとうございます♪勉強になります！！