【混ぜて焼くだけ】米粉のふわふわパウンドケーキ【これは凄い】

【混ぜて焼くだけ】米粉のふわふわパウンドケーキ【これは凄い】

Good morning Otsuka Sensei! -Good morning. -Well, I heard we were gonna make a gluten-free cake, is that right? Yes, we are gonna make a soft, spongy chocolate cake like ”Gâteau au chocolat” with a pound mold! For this recipe, we’re gonna use the baking rice-flour from Namisato. “Okay” This one is really a piece of cake, so I please try at home! Alright, starting from ingredients. Butter, natural brown sugar from Ueno Satou, 3 medium sized eggs, all separated into yolks and egg white, pure cocoa, and brown sugar again, but this one is for melange, and finally, almond powder and rice-flour. They are mixed in a plastic bag. Okay, first, pick the pure cocoa. We’re gonna mix it with hot water to make it pasty. Detailed recipe is available in the description area, so feel free to check it out. Oh, by the way, please make sure to use PURE cocoa powder. And you mix… like… very well… This will our your chocolate, you know? This will make the good chocolaty cake, but without chocolate… Smells good. – Isn’t it? Just like a real chocolate. We’re gonna put this aside for a while to cool down. It’s way too hot to use yet. See, it’s done when it gets shiny and sticky like this. Okay, let us do this, shall we? The butter. Make sure to room temperature it. We’re gonna beat it for a while till it gets white and slightly whipped. Good enough. Now we add sugar but in three different times. Each time, pour 1/3 of sugar. *skipped Okay, now we’re gonna drop egg yolks one by one. Starting from low power, and accelerate it to medium… Here goes another one. Oops, it broke… my bad… Okay, the last one. Perhaps we should gather up the dough now… Good enough, now move onto the chocolate. I mean cocoa. Separate to three times again. *skipped Okay, now blended flour. How would it be in the end? Well it depends on the brand of the flour you use really. So it’s quite important to pick the right one, you know. *this one is Japanese rice flour Let’s give it a nice stir first, otherwise it goes ‘pffffffft!’ like smokes. Starting from, ‘low power.’ It’s one of the good things about using rice flour. Unlike wheat flour, you can actually machine-blend it like this, even after mixing. I’m telling you, there are plenty of benefits in choosing rice flour. *skipped Okay, let’s move onto the melange. Here goes sugar. Divide into two, and add. Move up the gear to high speed. Second sugar. Good enough. Okay, now take one scoop of the melange, and drop it into the chocolate dough. And then, blend them with a whisk. Gotta blend them throughly. Okay then, give the melange a quick whisk to wake it up. Now we are gonna pour all the chocolate dough into the melange. And, GENTLY, we blend them fairly. Remember, the last thing you want is to crush the bubbles of melange here. You kinda… ‘scoop up’ the chocolate dough from the bottom, and cover the entire thing with it like this. Use your left hand to spin the bowl, and make sure NOT to give it too much force. Good! Now we fill the mold with this. In case you use a piece of oven paper, you can tack it to the mold with bits of the dough like this. Sometimes they fall down on the dough in the middle of baking, you know. Use only the remnants. You don’t wanna hurt the good part of the dough, you see? Just like glue. So that I won’t fall down. *Trivia: Japanese people in post-modern era actually used mashed rice grains as glueing pastes. It actually works. Now fill the mold… Nicely done. Now we give it little shakes and stomps to adjust. Let the air go. Wipe up the spatula, and we kinda ‘soothe up’ the top with it, like this. You see? Like, totally. Like, literarily. Like, Soooooothe…… Perfect! Now we’re gonna put this into the oven. We’ll make a slit on the top center in 8 mins. And then, we keep baking for about 35mins. Let’s go! Aite bruh. Making a sliiiiiiiiit yo! Looking good. Okay, in the center… Give it a nice cut like this… Okay, back to the clock. You’d better put a cover on it, at least until it gets cold. 30mins would be enough. And then, it’s done. Aaaaaand, that was it! How did you like it? Once you get to know this recipe, it will be super easy to actually make one by yourself really. So, please don’t hesitate to make yourself a “Gâteau au chocolat bake-able person,” because you totally worth it! To sum up the points, firstly, you have to warm up butter to the room temperature. And eggs too. They need to be room temperature as well. You might want to warm them up in case of the middle of winter. Leave them in a warm room for like, 3 or 4 or 5 or 6 hrs… who knows really. Anyways, I really hope you get a chance to try the mellow, tender, and melty touch of rice flour cake. And I wish this video to be it. Please give it a try! -Great work, Sensei. Thanks, I guess. -So it was like a Gateau au Chocolat-ish… Yeah, pretty much. If you use a round mold, it would be nothing but Gateau au Chocolat, I think. – I see. Well, this took a while to figure out huh? Yeah, I admit. It took too much time to come up with a perfect amount of flour and stuff… But we did it though! I am quite proud of myself, to be honest. – Those devastating mistakes gave you the power to push you this far, to this incredibly soft chocolate cake. – Apparently, failure does teach success. Yeah, it does! -Like, totally. So the viewers of this video, I mean you, never be afraid of failing. It never is a failure if you don’t stop. – They can use this comment section too. If they have particular things to ask. Yeah, totally. Feel free y’all. – So yeah, expect us more and make us friends. And ? About rice flour. There are sooooo many different kinds and brands of it, you know. Please note, this recipe may not work for yours, or any others’. The quality of rice, milling technology, and even particles count! Thus! Not all the rice flour out there is suitable for this recipe, or even at anything at all… That is why picking the right flour is crucial in gluten-free cooking. So you are likely to make mistakes, more or less. Today’s flour from Namisato Corp. is available on Amazon, but I’m not sure if they do overseas shippings. And the natural brown sugar from Ueno Stou Corp., too. It also is important. You may not be paying too much attention to a simple product like sugar, but it plays a big role in baking. Rich natural minerals boost up sweetness and UMAMI of rice, thus then, you don’t need to add too much of it to sweeten. It’s worth learning, really. Especially for those of you tending to consume a little too much sugar, it could be a life changing experience, – True that. – Well, that was a good closing for a good cake. I’m flattered. Thanks. – Let us see on the next episode. Let’s go nuts. Well, what was that…? Um… What? yeah right, hit the good button, Geez, it’s always something. Hit the good button right there, and suba- subu- dub- …? – Subscribe. Subscribe!! Please subscribe to our channel! That’s it! See you around!!

#米粉​ ​ #グルテンフリー​​ #パウンドケーキ
=材料を集めて混ぜるだけ！ とてつもなく簡単でしかも美味しいパウンドケーキの作り方を大塚先生に聞きました！= せつ子の部屋、第７回目の今回は【パウンドケーキ】です。

シーンジャンプ各所

0:00　OP　
0:07　ご挨拶　
0:31　材料紹介
0:51　調理開始
1:59　生地作り　
4:33　メレンゲ作り　
5:06　犠牲生地
6:46　型に流し込む　
8:08　クープを入れる
8:25　焼き上がり
9:39　ED

【配合】
無塩バター　　　　70g
きび砂糖　　　　　35g
卵黄　 　　　M玉3個分

純ココアパウダー　 30g
熱湯　　　　　　　50g

米粉　　　　　　　30g
アーモンド粉　　　10g

卵白　　　　 M玉3個分
きび砂糖　　　　　30g

ガスオーブンなら165℃、電気オーブンの場合は175℃です。
各オーブンによりクセがありますので、このあたりを目安に各ご家庭で様子をみてください。

チャンネル登録はこちらから！
https://www.youtube.com/watch?v=ymG1o…

オススメ動画はコチラ！
前回のせつ子の部屋
【グルテンフリー】米粉グルテンフリー超ガチ勢が「たこ焼きみたいなパン」を焼いてみた動画ですのよ？【せつ子の部屋】
https://www.youtube.com/watch?v=RSyHq…

今回使用した米粉【株式会社 波里】さん

波里の米粉

今回使用したきび糖【上野砂糖】さん

HOME

ある日の授業風景 feat. 押切もえさん（めっかわ）
https://youtu.be/uMvgtwnR1P0​

【米粉未来塾 大塚せつ子の部屋】は、日本の美味しいお米を良質な米粉にし、不要な化学調味料などを一切使用しない「本当に美味しい米粉のグルテンフリークッキング」を視聴者の皆様と一緒に、楽しみながら作っていくチャンネルです。
「せつ子」こと大塚せつ子は、一般社団法人日本グルテンフリークッキング協会の代表として、これまで数多くの米粉を使用した料理法、製パン法を確立して来ました。

日本米粉クッキング協会　＜ https://www.jrfc-gf.com/​ ＞

日本の田んぼを残し、米食の素晴らしさを次の世代に伝えるため。

「米粉パンは、日本の美味しいお米を使うことで美味しくなる。」

「製パンは極力無添加で、安心で安全でなければ意味がない。」

「そうして初めて、私たちは次の世代に【田んぼ】という原風景を残せるから」

という信念のもと、
このYoutubeというステージで、楽しく美味しいレシピを皆様と一緒に広めていければと考えております。

【各種リンク】

動画内で紹介していたオンラインコース
https://otsuka-ricebread.stores.jp

動画内で紹介されている米粉やもろみは、こちらで販売しております！
https://sparkling-sky-8158.stores.jp​

株式会社ライステラス
https://www.ondenhouse.jp​

大塚せつ子グルテンフリークッキングスタジオ
https://www.gf-style.com​

※お買い得情報※

お道具も材料もレシピも動画もついてくる大変お得なセットが発売中です！
これまでは不可能とされてきた「手成形による米粉製パン」ですが、
大塚式の製パン法であれば「ご家庭で、簡単に、失敗することなく」作ることができます。
その秘密は、これまで10年以上の間、徹底的に米粉と向き合った米粉料理研究家、大塚せつ子の洞察力と発想力です。

大塚せつ子は日本で最も早く米粉グルテンフリーパンの製パン法の研究に着手したうちの一人でした。
「白神こだま酵母」と「国産米」の力を借りて、今こうして皆様の目に触れている動画は、大塚の出した一つの結論です。

大塚式ライスブレッド　動画レシピ：https://youtu.be/BdBGCEDhyis​
ぜひ最後までご覧いただければ嬉しいです。

「はじめの一歩セット」の内容は：
・米粉製パンとの相性がいいお道具が９点
・材料３回分（プレーンパン、レーズンパン、くるみパン 各一回分）
・それぞれのレシピノート
・それぞれのレシピ動画へのURLとQRコード

となっており、税込み ¥ 12,800- （送料込み）となっております！
ぜひご検討ください！

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