【米粉レシピ】失敗しない！シフォンケーキの作り方

【米粉レシピ】失敗しない！シフォンケーキの作り方

Hello, this is Hiro. Today’s sweet is a chiffon cake made with rice flour. It has a lighter texture than a chiffon cake made from wheat flour and has a more fluffy texture. [ Music ] If the egg yolk is mixed in here , the foaming will be bad . But you can get it [Music] Chiffon cake It’s really easy and delicious to make, so I recommend preparing an aluminum one for this occasion . First of all , I’m going to make the egg yolk dough that will be the base. I’m going to add granulated sugar to the eggs. If you leave it as it is, the sugar will absorb the water in the egg yolk and it will turn into lumps like burnt. I’m going to add oil after this, so I’ll mix it until it’s a little thicker to emulsify it more beautifully . After the first mixture is mixed, the second batch will be added, so it will be easy to receive here [music] [music] Next, add the milk. By adding milk, the flavor will be improved and the texture will be softer, giving the capital a softer feel. Another feature is that the color will be better . It’s okay. Rice flour is gluten-free, so it doesn’t clump easily and is good for your body. It doesn’t come out, so it doesn’t affect the batter.By mixing well, the flour will be dispersed in the batter, and you’ll end up with a fine chiffon cake. Add all the granulated sugar to the meringue at once and let it stand. [Music] [Music] Check the hardness again. It’s a little stiffer than before, and the corners are sharper than before . With this effort, you can make a good chiffon cake with a fine texture. Finally, the meringue will be about this size. Mix the meringue with the egg yolk base from earlier. Since the meringue is firmly set, be sure to mix the meringue well before combining . Mix thoroughly until the meringue is gone. Combine the remaining batter with the meringue. Mix gently by scooping it up from the bottom . At the end, the meringue will inevitably remain , so gently mix it with a rubber spatula by scooping it up from the bottom as if drawing it . After pouring the dough onto the top, shock it from above to make it flat. [ Music ] If the dough doesn’t stick to the center, it ‘s OK . I will introduce a very easy way to remove it without tools . You can see that it will gradually peel off as you go.It will come off easily, so at the end, remove the fabric there.While holding the fabric there with your hand, gently peel it off.This will remove the fabric cleanly. [music] [music]

フワフワなのに食べるとしっとり。
一度食べると病みつきになるもちふわ食感☆
米粉で体にも優しいシフォンケーキです。

□シフォンケーキ(17cm)

・卵黄　4個
・グラニュー糖　30g
・米油　40g
・牛乳　40g
・米粉　80g
・卵白　4個（138g）
・グラニュー糖　50g

◉オーブン

170° 予熱
170° 32〜36分
♢僕のオーブンの場合　34分で出ました

※焼きの目安
竹串を刺してみて生地がついてこなければ大丈夫です

▽下準備

・オーブン予熱 170°

◉余談レシピ

・油は無味無臭の植物性油だったら何でも代用可能　(サラダ油など)
・お好みでバニラの香料入れても美味しいです（バニラオイル、エッセンスなど）入れる場合生地ができたら最後に入れてください

◉ポイント

・メレンゲ(動画を参考に)

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