I'm home "want to make the weekend chiffon disease" of MiriCa * is.
Will eat with the family off on their own to put on the table. ^ ^
Would not such a good holiday scene I? (Yes, it is plain)
Bananachiffon cakeis.
Remove the dough slightly before baking, I tried to make hot chocolate mixed with beaten marble.
♪ Just please not eat chiffon with custard cream and sweet modest means because
Appended at the recipe.
"Material" type 17cm chiffon
4 mins - egg ...
4 mins - egg white ...
1 tbsp dried egg white - ...
- ... 80g caster sugar
- ... 75g cake flour
- 2 tbsp vegetable oil ...
- ... 1 banana (ripe enough to be good quality black spot)
* 2 tbsp lemon juice ...
- ... Little banana liqueur (for more flavor and aroma. Good even without)
- 1 tablespoon of cocoa ...
- A little hot ...
"Preparation"
* Egg chill in the freezer. While the other lay the groundwork.
* 振Rutsu keep the flour.
* Keep the hot water to dissolve cocoa.
"Recipe"
First make a meringue ①. Put egg whites in large bowl out of the freezer,
泡立Tetara caster sugar 1 lightly hand mixer about 30 seconds / 4, dried egg white plus
Continue to whisk at high speed.
Meanwhile white sugar will add to the last one in two / four leaves about. (For use with yolk material)
Standing angle ②, the meringue if possible with a solid fall hard enough even if the bowl upside down OK
Replaced with a whisk, mix 20 at the end - adjust the texture by hand about 30 times.
----------------------------------------
Put egg yolks and remaining caster sugar in another bowl ③, hand mixer (or just use it to wash OK)
Beat until you have white in.
Add oil ④, and mix with a whisk. (This is also just use OK)
Finely crushed banana with a fork ⑤. Add a little lemon juice will change color like.
You can do it no problem but the preparation stage ※,
Since this time the banana 潰Shimashita as possible to prevent discoloration.
70 into a measuring cup to measure ⑤ ⑥ ~ 80cc, stir in the banana liqueur.
Able to put the banana mixture and mix ④ ⑦.
Not shake the flour and mix well again ⑧.
----------------------------------------
1 bowl of meringue ⑧ ⑨ / 3 put and mix well with whisk.
One more meringue ⑩ / mix to add 3.
⑩ flow if the meringue mixture into the remaining bowl ⑪,
We lost in the mix until chestnuts are greeted by the white meringue Gomubera.
Remove the dough about 1 cup ladle ⑫, cocoa mix and beaten.
Put the dough back cocoa ⑫ ⑬, 1,2 toss to hang up once.
Marble is too mixed to be ※.
流Shi入Reru chiffon fabric types from a high position ⑭.
Hold tight type, turning round and round a few times to calm the cloth nailed to break even.
Bake in preheated oven for 33 minutes at 180 ⑮.
Into the mouth of the bottle upside down to just burn Agattara ⑯, cool completely.
Palette knife ⑰ or use a knife to remove from the mold chiffon.
I see the banana particles.
Might taste better without much crushed puree with a fork. ^ ^
4 mins - egg ...
4 mins - egg white ...
1 tbsp dried egg white - ...
- ... 80g caster sugar
- ... 75g cake flour
- 2 tbsp vegetable oil ...
- ... 1 banana (ripe enough to be good quality black spot)
* 2 tbsp lemon juice ...
- ... Little banana liqueur (for more flavor and aroma. Good even without)
- 1 tablespoon of cocoa ...
- A little hot ...
"Preparation"
* Egg chill in the freezer. While the other lay the groundwork.
* 振Rutsu keep the flour.
* Keep the hot water to dissolve cocoa.
"Recipe"
First make a meringue ①. Put egg whites in large bowl out of the freezer,
泡立Tetara caster sugar 1 lightly hand mixer about 30 seconds / 4, dried egg white plus
Continue to whisk at high speed.
Meanwhile white sugar will add to the last one in two / four leaves about. (For use with yolk material)
Standing angle ②, the meringue if possible with a solid fall hard enough even if the bowl upside down OK
Replaced with a whisk, mix 20 at the end - adjust the texture by hand about 30 times.
----------------------------------------
Put egg yolks and remaining caster sugar in another bowl ③, hand mixer (or just use it to wash OK)
Beat until you have white in.
Add oil ④, and mix with a whisk. (This is also just use OK)
Finely crushed banana with a fork ⑤. Add a little lemon juice will change color like.
You can do it no problem but the preparation stage ※,
Since this time the banana 潰Shimashita as possible to prevent discoloration.
70 into a measuring cup to measure ⑤ ⑥ ~ 80cc, stir in the banana liqueur.
Able to put the banana mixture and mix ④ ⑦.
Not shake the flour and mix well again ⑧.
----------------------------------------
1 bowl of meringue ⑧ ⑨ / 3 put and mix well with whisk.
One more meringue ⑩ / mix to add 3.
⑩ flow if the meringue mixture into the remaining bowl ⑪,
We lost in the mix until chestnuts are greeted by the white meringue Gomubera.
Remove the dough about 1 cup ladle ⑫, cocoa mix and beaten.
Put the dough back cocoa ⑫ ⑬, 1,2 toss to hang up once.
Marble is too mixed to be ※.
流Shi入Reru chiffon fabric types from a high position ⑭.
Hold tight type, turning round and round a few times to calm the cloth nailed to break even.
Bake in preheated oven for 33 minutes at 180 ⑮.
Into the mouth of the bottle upside down to just burn Agattara ⑯, cool completely.
Palette knife ⑰ or use a knife to remove from the mold chiffon.
I see the banana particles.
Might taste better without much crushed puree with a fork. ^ ^
taken from corocoro
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