How are you guys!
"Are you eating chocolate?"
Today I will make a chiffon cake that anyone who makes sweets knows
Introducing the technique to make the marble pattern for the first time
・ Do not add salad oil!
・ Do not add sugar in 3 portions!
・ Mix well
What was the recipe book so far?
What is different when a professional makes it?
I will publish a method that does not fail, which is not in the book that no one tells me
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
#Chiffon cake #Caramel #Marble chiffon #Recipe #Chocolatier
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0:00 Caramel chiffon cake
0:16 Material introduction
0:28 How to make caramel
1:54 How to make dough
7:08 Point review
material
For one 17cm chiffon type
◆ Caramel chiffon cake
4 eggs
Water 80g
White chocolate 30g
Granulated sugar 100g
Baking powder 3g
Cake flour 120g
Granulated sugar for caramel 50g
Milk 60g
Preheat the oven to 180 ℃ (356℉)
Bake at 170 ℃ (338℉) for 50 minutes
Arrangement information
・ Please calculate the volume when changing the size.
When the size becomes large If the size of the oven does not change, you need to be careful about how to bake.
The larger the size, the worse the fire passage
If you make it smaller, the temperature may be the same and the firing time may be slightly shorter.
・ If you don't add caramel, you can make plain dough, but it is made hard by taking advantage of the looseness of caramel dough.
If you want to make it plain, it is recommended to adjust the hardness and add vanilla etc.
・ Granulated sugar can be changed to millet sugar
・ If you change the caramel milk to fresh cream, it will have a smoother caramel flavor.
・ Salt caramel can be made by adding fleur de sel (salt) to the caramel.
・ We also recommend arranging the amount of caramel and pasting nuts.
↓ ↓ Marble arrangements introduced in the past are also possible.
Fluffy chiffon series without using oil
▶ Matcha chiffon cake
• 油不要でしぼまない抹茶のシフォンケーキが出来...
▶ Royal milk tea chiffon cake
• ずっとふわふわな紅茶のシフォンケーキが出来た...
▶ Rich chocolate chiffon cake
• ずっとふわふわなシフォンケーキが出来たので作...
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
◆ Millet sugar
It is recommended because it has a lower degree of purification than white sugar and granulated sugar, so it has a deeper taste.
amzn.to/3dI8ckt
◆ Baking powder
You don't have to be particular about it, but it's a stable Aikoku.
amzn.to/3fO27Vk
◆ White chocolate
White chocolate, anything is OK as long as the ingredients do not contain vegetable oils and fats
amzn.to/3o5NrFL
Equipment
◆ 17cm chiffon cake type This is the best and recommended
The paper will peel off, so it is not suitable. Do not paint anything on the inside.
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◆ It is a complete professional grade measuring instrument.
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◆ Rubber Bella from Shiratori Seisakusho
amzn.to/3r19H5r
◆ Thermometer
Tanita stick type thermometer
amzn.to/3t72G2i
◆ Foaming device Matofer series
amzn.to/32r5Zb7
Different size
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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Please refrain from using it for commercial purposes as it is an introduction of recipes for home use and for personal enjoyment.