Try mixing chocolate chiffon elaborate.
I paint with chocolate cream and chocolate flavor was surprisingly modest sweetness
I think that just taste better.
I hope it is just a rich chocolate flavor. *- Ω-* ... Studies.
I usually make chiffon that is slightly damp moist enough moisture
I think from now eat what chiffon went Change ... Pasa.
Chiffon is not made at all well lately. Really mean? Slump?
↓ got notice that I have a bulge but clunky than the first time made per
Chiffon is still ninth. What 吐Kubeki doing a number of complaints from dozens;;
Appended at the recipe.
"Material" type 17cm chiffon
4 mins - egg ...
Five minutes - white ...
- ... 35g caster sugar
- ... 50g cake flour
- Bar of chocolate (milk) ... 2 (of the Meiji era it was 116g)
- 1 tbsp vegetable oil ...
- Hot water or milk ... 50cc
Chocolate Liqueur - a bit ...
"Preparation"
* 振Rutsu keep the flour.
"Recipe"
Heat milk in a small pot boiling to the brink of ①, remove from heat.
Melt until smooth putting a chocolate bar is divided by hand.
Add oil and mix well to ②, keep a rough heat.
----------------------------------------
1 egg yolk and sugar in another bowl ③ / three put, beat until white with whisk or have.
Stir in milk chocolate ② ④.
Add chocolate liqueur ⑤. Even without increases in for flavor is OK.
Put flour and mix well again shook ⑥.
----------------------------------------
Make meringue ⑦.
Put egg whites in a large bowl, whisk at high speed while mixer
Add granulated sugar, divided into three, making a firm meringue.
Mixer at low speed 1 minute Kitara corner stands out about meringue ⑧. Adjust the texture.
The texture of the meringue and more 整Imasu whisk in ※.
----------------------------------------
1 bowl of meringue ⑥ 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.
流Shi入Reru chiffon fabric types from a high position ⑫.
Hold tight type, turning round and round a few times to break even nailed to calm the dough.
It can prevent cavities of ※, the opposite effect too much.
Bake in preheated oven for 35 minutes at 180 ⑬.
Into the mouth of the bottle upside down to just burn Agattara ⑭, cool completely. (1 hour minimum)
Palette knife ⑮ or use a knife to remove from the mold chiffon.
4 mins - egg ...
Five minutes - white ...
- ... 35g caster sugar
- ... 50g cake flour
- Bar of chocolate (milk) ... 2 (of the Meiji era it was 116g)
- 1 tbsp vegetable oil ...
- Hot water or milk ... 50cc
Chocolate Liqueur - a bit ...
"Preparation"
* 振Rutsu keep the flour.
"Recipe"
Heat milk in a small pot boiling to the brink of ①, remove from heat.
Melt until smooth putting a chocolate bar is divided by hand.
Add oil and mix well to ②, keep a rough heat.
----------------------------------------
1 egg yolk and sugar in another bowl ③ / three put, beat until white with whisk or have.
Stir in milk chocolate ② ④.
Add chocolate liqueur ⑤. Even without increases in for flavor is OK.
Put flour and mix well again shook ⑥.
----------------------------------------
Make meringue ⑦.
Put egg whites in a large bowl, whisk at high speed while mixer
Add granulated sugar, divided into three, making a firm meringue.
Mixer at low speed 1 minute Kitara corner stands out about meringue ⑧. Adjust the texture.
The texture of the meringue and more 整Imasu whisk in ※.
----------------------------------------
1 bowl of meringue ⑥ 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.
流Shi入Reru chiffon fabric types from a high position ⑫.
Hold tight type, turning round and round a few times to break even nailed to calm the dough.
It can prevent cavities of ※, the opposite effect too much.
Bake in preheated oven for 35 minutes at 180 ⑬.
Into the mouth of the bottle upside down to just burn Agattara ⑭, cool completely. (1 hour minimum)
Palette knife ⑮ or use a knife to remove from the mold chiffon.
taken from corocoro
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