【混ぜて焼くだけ！】ふわふわ！さつまいもシフォンケーキの作り方 | シフォンケーキが失敗しないコツをご紹介！- Sweet Potato Chiffon Cake-【料理研究家ゆかり】

【混ぜて焼くだけ！】ふわふわ！さつまいもシフォンケーキの作り方 | シフォンケーキが失敗しないコツをご紹介！- Sweet Potato Chiffon Cake-【料理研究家ゆかり】

Today I made sweet potato chiffon cake. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Easy recipes at home
Please subscribe to my channel Today I want to make sweet potato chiffon cake. I will be sharing a fluffy and delicious chiffon cake recipe with sweet potatoes. The ingredients are easy to find and very simple to make. The dough mixing method is followed in places by the baking method. I hope you’ll have a great time. Please have a look at it. Easy recipes at home Let’s start by introducing today’s ingredients. Here are the ingredients. Sweet potatoes, eggs, flour, sugar, salad oil, milk, water, vanilla oil, we will use these ingredients. First of all, sweet potatoes, right now, in this state, it’s about 150 grams. This is just a guideline. I would suggest that you use approximately 150-100g as a guide. And then eggs. This time we will use M size eggs. If only size L is available, you may use size L. I think that will give you a little more fabric. Then the sugar. White sugar is used here, but millet sugar or granulated sugar can be substituted. We will also add vanilla oil for flavor this time. If you don’t have it, you don’t have to add it, but the vanilla flavor makes it taste even better, so please add it. Vanilla essence will be lost in the alcohol when heated, so use vanilla oil. And this time I will use paper type chiffon cake cups to make it. I will use a size 5 mold with a diameter of 15 cm. These are purchased from Daiso, a 100 yen store. It is easy to buy and very easy to use, so please check it out. I would like to make it right away. Easy recipes at home Now let’s make it. First I will peel the sweet potatoes. Peel it like this. Then cut roughly 5mm wide. It is quite hard, so just be careful not to hurt your hands. Cut like this. Then I will now cut it vertically to 5mm width. Cut like this. Then turn around and cut again in the same way with a width of 5mm. Try to cut it roughly 5mm square. Cut sweet potatoes like this. Then fill a bowl with water and put the sweet potatoes in this bowl. And then leave it in this for 3 minutes to remove the yolk. Three minutes have passed. Then please turn off the water here. Drain this way. Then wipe off the water, lightly is fine. Now going to cook these sweet potatoes sweet. Now please prepare the frying pan. Put the sweet potatoes in this. Then add sugar and later water to this. And put it on the fire. Heat medium. Mix once at this point. When the sugar has dissolved and the pan is a little fluffy, put the lid on and reduce the heat to low. Continue to cook until the sweet potatoes are brightly colored. It has now been 5 minutes. I open the lid. Then the sweet potatoes become brightly colored and a little transparent like this. Then I’m going to heat it up while skimming off this water, because it’s still a little watery right now. If you mix too much, it will lose its shape, so mix gently while heating. Heat on low-medium heat. OK. Make sure to skip the water properly like this. Then let’s bat these sweet potatoes. Then spread them over the entire bat. Then leave the sweet potatoes to cool and remove from the heat thoroughly. Now let’s make the dough. First, I separate the eggs into whites and yolks. Place the whites in a large bowl as you whisk them. And put the yolks here. Separate the rest of the mixture into whites and yolks in the same way. OK. Then refrigerate these egg whites until ready to use. This will make them foamy. Now let’s continue to make the yolk dough. First of all, let’s beat the egg yolks. Once beaten, add a little sugar. That’s roughly 1 tablespoon. Add a little bit. And mix it quickly. Mix it a little airier. Mix firmly for roughly 1 minute. This will give a fluffy finish. OK. It’s OK if you mix it until it’s a little bit whitish. Then add the salad oil. Then add the vanilla oil. Mix this well. The salad oil will make the dough very moist. Mix thoroughly to prevent separation. OK. Mix properly for 30 seconds. Then add milk to the mixture. And mix well. Mix well so that it does not separate here, too. If it is mixed properly, it is OK. Now sift the flour and add it to the mixture. Be sure to sift the flour before adding it. Be careful not to add it as it is, as it will form lumps. When all is added, mix well again. Mix neatly and quickly to avoid lumps. If it is mixed properly like this, it is OK. The dough should be so firm that it flows down. The egg yolk dough is now ready. Leave this one in place until you are ready to use it. Next, whip the egg whites that have been chilled in the refrigerator. At this point, start preheating the oven to 170°C. Now beat again with nothing in it for 30 seconds on high speed of the hand mixer. OK. After 30 seconds of foaming, you get a little coarse foam like this. Then add all the remaining sugar. Then beat with a hand mixer on high speed for 1 minute. OK. After 1 minute of whisking, the foam is so foamy that the tip breaks off at the corners like this. Now for the finishing touches. Whisking at low speed for 1 minute 30 seconds. OK. The final finish at low speed produces a very fine finish as shown here. The glossy finish is also achieved as shown here. Now let’s continue to match these two fabrics. First of all, pour a scoop of whipped egg white into the yolk dough. Then mix the first time thoroughly. OK. Mix well like this. Then put another scoop here. Then use a whisk to fluff it up a second time. It will be easier to mix if you mix while turning the bowl like this. Please mix properly so that there are no clumps of egg whites. OK. Fluffy mix like this. Now let’s continue for the third time. For the third time, I’m going to put this yolk batter back into the bowl of whipped egg whites. This will prevent uneven mixing. Put everything in at once. Then, using a whisk, fluff the mixture again. Please mix this one too so that there are no clumps of egg whites. I think it would be better if you mix it like this, lifting up the dough from the bottom. If there are clumps, try inserting a whisk into the dough and fluffing it up. This will prevent clumps from forming. When roughly mixed like this, the last step is to mix it softly using a rubber spatula. This will prevent uneven mixing. Try to lift the dough properly from the bottom and mix it. OK. This is how smooth the fabric will be. It’s so that the threads that are connected and flow down and flow down and flow down slowly disappear. If it’s about that, it’s ok. Then we add the cooled sweet potatoes. Then mix the whole mixture softly. Be sure to mix quickly and fluffy, as over-mixing can cause the mixture to not puff up. The dough is now ready. Now I will pour it into this container. Now pour it in like this. Then drop it 2-3 times from a little higher. Then remove large air bubbles. After that, smooth the surface by twirling it like this with a bamboo skewer. This is also a good way to remove large air bubbles. OK. Now let’s put this one on a baking sheet in the oven preheated to 170 degrees Celsius and bake it for 7 minutes first. Once baked for 7 minutes, I take it out and cut 4 slits on the surface. Then it will puff up nicely. Now I would like to bake it for 7 minutes first. Now 7 minutes have passed. The surface is slightly burnt. Then I’m going to make cuts in four places. Let’s put in four places like this. Then we will bake it again in the oven at 170 degrees for the remaining 23 minutes. The baked cake is now nicely fluffed and baked like this. Then I would like to cool it down. When you cool it down, you need a plastic bottle with water like this or a thin bottle. Then insert the chiffon cake mold upside down. Make sure the chiffon cake is cooled thoroughly with the chiffon cake upside down like this. Now let it cool in this manner, taking off the rough heat. The chiffon cake is now cooled. Now I would like to remove it. It’s very fluffy like this. Now I would like to remove it. This one is very easy to remove because you just peel it off. Going to remove it from this part. It is fluffy like this. Now we’ll also dimple the center part a little bit and remove the bottom part as well. And let’s take out the tube part as well. This is how fluffy it is. Now it is finished. Easy recipes at home Now the sweet potato chiffon cake is ready. It’s very fluffy like this. Now I would like to cut it. It’s very fluffy like this. It’s done. Now, I would like to eat. The dough is very fluffy. Let’s eat. The texture of this sweet potato really accents it. And this chiffon dough is very fluffy. Easy recipes at home
Please subscribe to my channel It turned out delicious today. This is the key to this sweet potato chiffon cake. First of all, sweet potatoes, you can use any variety you like. And as for these sweet potatoes, be sure to cut them smaller. If you cut them too big, they will be hollow or stuck in one place when they are done, so cut them fairly small. And these sweet potatoes, this time I’m adding them sweetened. When you’re done sweetening this one, make sure to let it cool down before mixing it with the dough. So be sure to make it first. And here’s the key to whisking. When you whip the egg whites, you need to chill them in the refrigerator to improve the whisking. And here’s the key to mixing the dough. When mixing the dough, first add the whipped whites to the egg yolk dough and make sure to mix it thoroughly the first time. And from the second time, mix it fluffy so as not to crush the foam. For the third time, please switch bowls to prevent uneven mixing. Finally, try mixing with a rubber spatula to scoop up the dough underneath. And here’s the key to baking. When baking, first bake in a preheated oven at 170°C for about 7 minutes until the surface is slightly browned. Then take it out and make slits in four places. The dough will be fluffy and puffed up if you make cuts in four places. And after baking the chiffon cake, turn it upside down immediately and let it cool. If you leave the cake in the baked state, the dough will shrink. Then, once cooled, cut into pieces as desired and enjoy. The ingredients are easy to find and very simple to make. It is very tasty and you should try to make it. Easy recipes at home Today I made sweet potato chiffon cake. I have many other various videos on my channel. Please subscribe to my channel and enjoy. I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.

こんにちは、料理研究家のゆかりです。
今回は、さつまいもシフォンケーキの作り方をご紹介します。甘く煮たさつまいもがゴロゴロ入った絶品ふわふわのシフォンケーキです。シフォンケーキ作りが失敗しないコツ、上手に膨らませるコツをご紹介します。とても簡単なので、ぜひ作ってみてください。

Hello, this is Yukari, a culinary researcher.
This time, I will show you how to make sweet potato chiffon cake. An exquisite fluffy chiffon cake filled with sweetly boiled sweet potatoes. Here are some tips for making chiffon cakes without making mistakes, and tips for making them rise well. It’s very easy, so please give it a try.

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【材料】（15cmシフォンケーキ型1台分）
・さつまいも 100g
・卵 3個
・薄力粉 60g
・砂糖 大さじ1 / 50g
・サラダ油 60g
・牛乳 大さじ3
・水 大さじ3
・バニラオイル 5滴

【ingredients】
・100g Sweet potato
・3 Eggs
・60g Cake flour
・1 tbsp / 50g Sugar
・60g Vegetable oil
・3 tbsp Milk
・3 tbsp Water
・5 drops Vanilla oil

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