手作りお菓子は、楽しい！美味しい！ヘルシー！
弾力のある軽い触感が魅力のシフォンケーキ、その軽さの決め手はズバリ「混ぜ加減」です
今回は17ｃｍのシフォン型を使用、クリームをトッピングした作り方を紹介します
＜材料（シフォン型17cm）＞
砂糖は卵黄用・卵白用の２つを用意します
ホイップ（植物油脂）ではなく、生クリームの方が風味があるので、オススメです
＜主な道具＞
シフォン型はアルミ製の他に紙製もあります。最後の混ぜ工程では泡立て器がオススメです
＜1.オーブンの予熱＞
Rating
50
Translation / English
- Posted at 17 Feb 2013 at 15:47
Making snacks by yourself is interesting! It’s delicious and healthy!
The crucial technique to make an amazing chiffon cake with the light bouncing texture is to perfectly control the quantities of mixing different ingredients.
This time we will introduce the method of making cream toppings by using 17cm chiffon shape.
Ingredients (using 17 cm chiffon shape)
- To prepare two parts of sugar used for mixing with egg white and egg yellow respectively
- Using heavy cream rather than whip (vegetable fats) is highly recommended as this can induce better taste.
Main tools
- Chiffon shape made of aluminum or paper
- Eggbeater is highly recommended for mixing the ingredients at the end.
1. Preheating toaster oven
mysweets_asami likes this translation
The crucial technique to make an amazing chiffon cake with the light bouncing texture is to perfectly control the quantities of mixing different ingredients.
This time we will introduce the method of making cream toppings by using 17cm chiffon shape.
Ingredients (using 17 cm chiffon shape)
- To prepare two parts of sugar used for mixing with egg white and egg yellow respectively
- Using heavy cream rather than whip (vegetable fats) is highly recommended as this can induce better taste.
Main tools
- Chiffon shape made of aluminum or paper
- Eggbeater is highly recommended for mixing the ingredients at the end.
1. Preheating toaster oven
Rating
45
Translation / English
- Posted at 18 Feb 2013 at 09:12
Handmade sweets are pleasant! It is delicious! Healthy!
Elastic light tactile feeling of the chiffon cake of charm and the conclusive factor of the lightness is "mixing and adjusting" clearly.
The chiffon type of 17 cm is used this time, and the method of the structure which carried out the topping of the cream is introduced.
<Material (chiffon type 17cm)>
Sugar prepares two for - egg whites for egg yolks.
Since flavor has a direction of the whipped cream instead of a whip (vegetable oil and fat), it is a recommendation.
<The main tools>
A chiffon type has a product made of paper else [ made from aluminum ].
The last mixes and a whisk is a recommendation at a process.
<1. Preheating of oven>
Elastic light tactile feeling of the chiffon cake of charm and the conclusive factor of the lightness is "mixing and adjusting" clearly.
The chiffon type of 17 cm is used this time, and the method of the structure which carried out the topping of the cream is introduced.
<Material (chiffon type 17cm)>
Sugar prepares two for - egg whites for egg yolks.
Since flavor has a direction of the whipped cream instead of a whip (vegetable oil and fat), it is a recommendation.
<The main tools>
A chiffon type has a product made of paper else [ made from aluminum ].
The last mixes and a whisk is a recommendation at a process.
<1. Preheating of oven>
★★☆☆☆ 2.0/1
