Bananachiffon cakebefore, so I wanted to make,
I also mix chocolate cake with chopped.
When baked the delicious aroma of banana and kitchen ... ♪
This time I have failed to make the meringue. ('· Ω · `)
Merengue was eventually stand in bad angle bubbling.
Chiffon is also a swelling filled with enough texture and lack of lather ... meringue.
Only a small amount of oil and water, egg yolk mixed with meringue but surprisingly would've been useless.
This is because of that I leave the yolk is broken when mixed with egg yolk and egg white separating.
(Mendokusa I want ...)
What I'm delicate meringue. The following'll be careful.Chiffon meringue that is life!
Appended at the recipe.
"Material" type 17cm chiffon
- Egg yolk, egg white four minutes ...
- Sugar ... 60g
- ... 30cc oil
- Wed ... 40cc
* 1 small banana ... (use ripe material.)
- 1 tbsp lemon juice ...
- ... 1 tablespoon banana liqueur (brings out the flavor. Good even without)
- ... 75g cake flour
Chocolate ... chocolate mouthful - 2 minutes
"Preparation"
* 振Rutsu keep the flour.
* Finely chop chocolate. Turn the refrigerator are easily soluble.
"Recipe"
Bananas make a paste ①. Banana, lemon juice, banana liqueur in a mixer to spread.
Suri潰Su fine or fork, etc..
Bananas are better for you then paste immediately turned black because ④.
---------------------------------------
1 egg yolk and sugar in a bowl ② / 3 put and mix with whisk until washed.
Put oil and mix Darada ③.
Add water and mix ④.
Banana paste and stir into ⑤.
In addition to further sift the flour while ⑥, and mix well.
Put chopped chocolate and mix gently ⑦.
----------------------------------------
In another bowl, make a meringue ⑧.
Hand mixer whisk egg whites for 1 minute, beat on low speed add the remaining sugar →.
Once the meringue is firm enough stand on the corner ⑨ (fall even if the bowl upside down)
About 20 times to mix whisk dimensional worlds. Settle down the dough.
1 bowl of meringue ② ⑩ / instrument carefully, mix 3 泡Date put.
One more remaining meringue ⑪ / mix in addition to the two instruments just 泡Date.
Put the dough remaining meringue bowl ⑫, stately chestnut in Gomubera mix.
We feel it is best to scoop the dough because it accumulates in the bottom of the bowl.
The meringue will not leave the white part (cavity causing), mix quickly and evenly.
Is not the type to flow from a high position chiffon fabric ⑬.
Mix the dough in the mold in Gomubera all round.
Grasp the type nail 3 times to break even by turning left and right circles.
Cavity is almost impossible now. It is counterproductive to overdo ※.
Preheated oven for 30 ℃ 180 ⑭ ~ Bake 35 minutes.
Once you burn out in about seven minutes, the cut surface is 4-5 with a knife baked into the condition of uniform.
Into the mouth of the bottle upside down to just burn Agattara ⑮, cool completely. (1 hour minimum)
Palette knife ⑯ or use a knife to remove from the mold chiffon.
- Egg yolk, egg white four minutes ...
- Sugar ... 60g
- ... 30cc oil
- Wed ... 40cc
* 1 small banana ... (use ripe material.)
- 1 tbsp lemon juice ...
- ... 1 tablespoon banana liqueur (brings out the flavor. Good even without)
- ... 75g cake flour
Chocolate ... chocolate mouthful - 2 minutes
"Preparation"
* 振Rutsu keep the flour.
* Finely chop chocolate. Turn the refrigerator are easily soluble.
"Recipe"
Bananas make a paste ①. Banana, lemon juice, banana liqueur in a mixer to spread.
Suri潰Su fine or fork, etc..
Bananas are better for you then paste immediately turned black because ④.
---------------------------------------
1 egg yolk and sugar in a bowl ② / 3 put and mix with whisk until washed.
Put oil and mix Darada ③.
Add water and mix ④.
Banana paste and stir into ⑤.
In addition to further sift the flour while ⑥, and mix well.
Put chopped chocolate and mix gently ⑦.
----------------------------------------
In another bowl, make a meringue ⑧.
Hand mixer whisk egg whites for 1 minute, beat on low speed add the remaining sugar →.
Once the meringue is firm enough stand on the corner ⑨ (fall even if the bowl upside down)
About 20 times to mix whisk dimensional worlds. Settle down the dough.
1 bowl of meringue ② ⑩ / instrument carefully, mix 3 泡Date put.
One more remaining meringue ⑪ / mix in addition to the two instruments just 泡Date.
Put the dough remaining meringue bowl ⑫, stately chestnut in Gomubera mix.
We feel it is best to scoop the dough because it accumulates in the bottom of the bowl.
The meringue will not leave the white part (cavity causing), mix quickly and evenly.
Is not the type to flow from a high position chiffon fabric ⑬.
Mix the dough in the mold in Gomubera all round.
Grasp the type nail 3 times to break even by turning left and right circles.
Cavity is almost impossible now. It is counterproductive to overdo ※.
Preheated oven for 30 ℃ 180 ⑭ ~ Bake 35 minutes.
Once you burn out in about seven minutes, the cut surface is 4-5 with a knife baked into the condition of uniform.
Into the mouth of the bottle upside down to just burn Agattara ⑮, cool completely. (1 hour minimum)
Palette knife ⑯ or use a knife to remove from the mold chiffon.
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