How are you guys!
"Are you eating chocolate?"
Today I would like to introduce you to the chocolate flavor of the basic sponge cake.
There are many recipes, but don't know what to use?
The feature of this recipe is
・ Fluffy and moist
・ High-class taste made with chocolate, not just cocoa
・ Do not use butter
・ Can be used for roll cakes and other dough
・ Realistic on-site recipes made by professionals
I will also show you how to arrange it, so please check the summary section to the end!
A recipe packed with professional techniques and theories
We explain carefully so that you can understand the "why?" Of making sweets.
Please try to make professional sweets at home by holding down the points!
Introducing the real chocolatier technique of active professionals!
@KAZU / Chocolatier
#Sponge #Chocolate sponge #Sweet making #Chocolatier #Authentic
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0:00 Chocolate sponge
0:16 Material introduction
0:25 How to make
4:47 How to bake
6:37 Point review
Material Chocolate sponge 15 cm in diameter for one round
◆ Chocolate flavored sponge cake
Milk chocolate (41% cacao) 20g
Granulated sugar 90g
Cake flour 50g
Cocoa powder 15g
Milk 50g
2 eggs
Preheat the oven to 180 ℃ (356℉)
Bake at 170 ℃ (338℉) for 40 minutes
Arrangement information
・ It is possible to change milk chocolate to bitter chocolate, but it will become harder.
Using the action of milk and sugar contained in milk chocolate, make it moist and tasty
・ As a guideline for baking, if you are worried that the surface is taut when you touch it, stick a bamboo skewer and it is OK if nothing comes with the dough, it will take at least 35 minutes
・ After baking, remove from the mold and leave at room temperature / room temperature for 2-3 hours until the rough heat is removed.
・ If you want to stick to it, please stick to the quality of chocolate and cocoa.
Chocolate sponge with a completely different level can be burnt
・ If you want to change the size, please calculate the volume and make it.
The heating power of the oven also affects it. You can bake up to 12-15 cm in the same way.
If you increase the temperature, the temperature will remain the same and the time will be longer. * Depending on the oven *
・ When making a roll cake, bake it into a sheet that matches the size.
Please raise the temperature a little for a thin time and bake in a short time.
→ Roll cake reference video
• ”しっとりロール”の本当に崩れないプロの巻き...
Reference information
material
▶ Weak flour violet
Universal type I also use this in the video
amzn.to/3Gj5Ea4
▶ Weak flour Dolce
More suitable for sweets than the above violet
The sponge is moist and fluffy
Cookies can be baked crispy, the strongest when this becomes a classic flour
amzn.to/3L1jUoP
▶ Cocoa powder
Valrhona is recommended for cocoa, although it is a little pricey.
Otherwise, Felucrin's cocoa is rich and delicious.
amzn.to/3wu7sr7
Equipment
◆ Kai KAI cake type COOKPAD whole cake bottoming type
Sponge mold
amzn.to/3rAFV44
◆ It is a complete professional grade measuring instrument.
amzn.to/3cBCfds
◆ Endo Shoji high temperature cooking mesh sheet
A mesh sheet for baking baked goods crispy
amzn.to/3gzlO35
◆ Rubber Bella from Shiratori Seisakusho
amzn.to/3r19H5r
◆ Baking paper
It is an oven sheet that can be used multiple times with double-sided silicon processing.
amzn.to/3vdghYE
◆ Thermometer
Tanita stick type thermometer
amzn.to/3t72G2i
◆ Strainer
Shin-Etsu Works TS Rose Pattern Strainer 22cm
I use it to sift the powder
amzn.to/3FJ1c3g
There is no manufacturer's designation and a product with the same effect is required.
◆ Foaming device Matofer series
amzn.to/32r5Zb7
Different sizes
amzn.to/3l28eI9
If you really want to choose a whisk, Matofer is definitely the way to go.
Has strength that makes it easy to foam and does not deteriorate
◆ Glass ball
Arc International / Arco Rock is cheap
Because the pattern on the edge is a little difficult to remove with a rubber spatula
IWAKI etc. may be easier to handle
The spout is only dirty so it is not necessary
amzn.to/3cFb01K
* Some of the above links use Amazon Associate Links.
Thank you until the end!
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