２つのポイントでふわふわ！シフォンケーキの作り方【温度と固さが大事】18cm型レシピ

You can bake it fluffy! I will show you how to make such a chiffon cake. there are two points. * The temperature of the dough should be high. * Make sure the meringue is firm. These points are explained in detail so that anyone can bake a puffy chiffon cake without failure. It's so easy! I found this video helpful! It was interesting! If you find this video helpful and interesting, please give it a high rating. Also, if you have any comments or questions, I'd be happy to hear your thoughts. 🔽 Channel Introduction Hi, I'm Mai. I love making sweets and graduated from "Le Cordon Bleu Tokyo School". In this channel, I post videos that will help you with your baking and cooking. I hope you will enjoy watching my various videos. If you like, please subscribe to our channel. Here is my YouTube channel URL. youtube.com/c/maiskitchen 🔽Table of Contents 0:00 2 points 0:25 Preparing the ingredients 1:28 Making the Dough 6:25 Baking 🔽Why "quickness" is important in chiffon cake baking For this recipe, it is important to start baking while the temperature of the dough is as high as possible and to keep the meringue bubbling. So once you start making it, you need to put it in the oven as soon as possible and start baking. You can do this by sifting the flour beforehand. This will help to make the process as smooth as possible. 🔽Paper molds are recommended over aluminum molds. If you use aluminum molds, you can use them over and over again, which is good and economical, but it is difficult to remove them from the mold, so I don't recommend it. I recommend paper molds because they are easy to remove. Also, paper molds are good because you can wrap the whole mold and give it as a gift. Chiffon cake is a fluffy cake that is easily crumbled, so it's better to give the whole mold as a gift so it doesn't get crumbled. 🔽 Ingredients In this video, the ingredients are listed in the quantities for one 18cm chiffon cake mold. * 92g cake flour * 4g baking powder * 108g granulated sugar * Vanilla bean, to taste * 64g egg yolks * 128g egg white * 68g boiling water * 40g salad oil If using a mold other than the 18cm mold, add the above amounts to the following * 15cm mold - 0.7 times * 17cm mold - 0.9 times * 21cm mold - 1.3 times If using a 21cm mold, multiply by 1.3. Please set the baking time to the following and see how it goes. The baking time is * 15cm mold - 25 minutes * 17cm mold - 30 minutes * 21cm mold - 32 minutes #ChiffonCake

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