This time I made a cocoa Santa cake with Swiss meringue cream and cocoa chiffon.
To be honest, the quality of the appearance was low, but it was delicious.
0:19 Cocoa Chiffon Cake
3:39 Swiss Meringue
5:44 Roasting the Swiss Meringue on a burner
7:16 Cacao Notes (Shareholders gift of Meiji Holdings Co.)
The World’s Most Carefully Taught! Chocolate Sweets BOOK
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[Ingredients / Method]
– Cocoa Chiffon Cake –
A – Flour: 48g
A – Pure cocoa powder: 8g
A – Baking powder: 2g
A – Eggs (L): 2
Granulated sugar: 30g
Granulated sugar: 30g (for egg white meringue)
Salad oil: 32ml
1. sift together the flours in A. 2.
Separate the eggs into yolks and whites.
Add granulated sugar to two egg yolks and stand them in a pan over hot water.
Add milk and salad oil to egg yolks and mix. 5.
Half freeze the egg whites, add the granulated sugar and make a meringue. 6.
Add the meringue to the egg whites and mix without squashing the air bubbles.
Preheat the oven to 180°C and bake for about 25 minutes.
-Swiss Meringue –
Egg whites: 100 g
Granulated sugar: 190g
Lemon juice: 5ml
1. Prepare hot water at around 70℃.
Put the ingredients in a bowl and make a meringue with a hand mixer.
Raise the temperature to 60°C. When the meringue is hard, it is ready.
If it becomes loose, whisk again.
Use a small pentode (placed on the gas stove).
Delonghi convection oven EOB2071J-5W
Shinwa radiation thermometer No.73010 with laser point function
Silicon whipper TOMIZ
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
Hand mixer (The volume is turned down in the movie.)
Panasonic Hand Mixer White MK-H4-W
Toribe Corporation Kitchen Spatter KS-203
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