How to make Chocolate chiffon sandwich cake – Shine muscat & Banana

How to make Chocolate chiffon sandwich cake – Shine muscat & Banana

Please subscribe to the channel. Hello everyone, Cacao!∴∵ゞ(´ω`*)♪ This time I made a soft chiffon cake fruit sandwich. First, make the chiffon cake dough. After sifting the flour, separate the eggs into yolks and egg whites. Three L size eggs. The yolks weighed about 55 g. The egg whites weighed about 117 g. Whisk the egg yolks in hot water at about 60 degrees Celsius. When the temperature of the yolks themselves reaches about 35 degrees Celsius, remove the hot water from the boiler. Mix the sifted flour in about two batches. Run a hand mixer on high speed with the chilled egg whites without adding anything at first. Add the granulated sugar in several batches. Thoroughly mix about 1/3 of the meringue into the egg yolk liquid. Pour the batter into a 25 x 25cm roll baking dish. Smooth the dough to the edges. Let it fall once to remove large air bubbles. Shock the puffy dough by letting it fall so it doesn’t wilt. Substitute this for the sandwich bread. Chop the dark chocolate. The bitter chocolate is a nice accent as it’s applied between the soft dough and the sweet cream. Add the cream and bring to a boil in the microwave. Let it all warm up after a bit of time and then mix and emulsify. Apply it in a thin layer. As a result, this ganache has had a positive impact on the overall balance. Mix the melted chocolate with the warm milk. You can use the microwave for both. Whip the cream with ice water. This made the cream too hard. Essentially the cream should be even softer and mixed with chocolate. Add all the chocolate at once and adjust the cream by whipping it in with a whipper. This chocolate cream stayed soft in the refrigerator. Place the fruit between the cream. Before arranging the fruit, decide where to insert the knife. Finished! Just do it. Adding cacao, Sprinkle ∴∵ゞ(´ω`*) Sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle,,, Sprinkle~ Nice cacao!∴∵ゞ(´ω`*)♪ Bon appetit! Iced coffee at the end of summer. It’s very soft and fluffy. Shine Muscat is great because it’s crispy and juicy! A thin layer of bitter ganache spread between the chiffon and cream is a nice touch. I let it harden in the fridge for a day, but the chocolate cream is much softer and works well with the chiffon batter. I give my taste buds a break with bitterness. Come on, I’m going to eat a banana! A rich chocolate version of a “Japanese whole banana sweets”. The cream is so light and soft. This was really good. May the force of cocoa be with you. This time I made the same amount of chiffon dough as I did for the 17cm chiffon mold I made before, but with a different baking time. I changed it to a flat and made it into a sandwich, and it was a different discovery of deliciousness. You can also follow me on Twitter and Instagram. Please subscribe to the channel
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Cacao ! ∴∵ゞ(´ω`*) ♪
This time it’s a chocolate-covered sandwich cake using chiffon cake instead of bread!
The fruit in between is shine muscat or banana.
Maybe even a mango would be delicious.
The chiffon sponge is the same as the previous chocolate chiffon cake. https://youtu.be/fjFf0TxpZxw

0:00 Chocolate chiffon cake sandwiches
0:27 Chiffon Dough.
4:02 Ganache.
5:05 Chocolate Whipped Cream
6:14 Sandwiches with shine muscat and banana
7:43 Bon appétit.
8:55 Cacao Notes.

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[ Special Tools ]
– Washable baking sheet, 40x60cm, beige –
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– Pancake Roll Pan 25x25cm –
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[ Ingredients and recipe ] 4 sandwiches
– Chiffon Cake Sponge – (25 x 25cm baking pan)
A – Cake Flour: 70g
A – Pure Cocoa Powder: 12g
A – Baking powder: 3g
Eggs (L): 3 eggs
Granulated sugar: 35 g (for the egg yolks)
Granulated sugar: 35g (for the egg white meringue)
Milk: 50ml
Salad oil: 50ml
1. sift the flour from A into the mixture.
2. Separate the eggs into the yolks and the egg whites.
3. Add granulated sugar to 3 egg yolks and stand in hot water.
4. Add milk and salad oil to the yolk mixture.
5. semi-freeze the egg whites and make a meringue with the granulated sugar.
6. Dump the discarded meringue into 4. Mix the rest without crushing the bubbles.
7. preheat the oven and bake at 180°C for about 25 minutes.

– Ganache cream –
Sweet Chocolate 65%: 40g
42% Heavy cream: 25g
1. chop the chocolate.
2. put the cream in 1. boil the cream in the microwave.
3. let it sit for a while to convey the temperature and then mix to emulsify
4. thin the chiffon dough with a thin layer

– Chocolate Whipped Cream –
A – Sweet Chocolate 56%: 40g
A – Milk: 20ml
B – 42% Heavy cream: 200ml
B – Granulated sugar: 15g
1. melt the chocolate in the microwave and warm the milk.
2. emulsify the chocolate and milk
3. whip the whipped cream with granulated sugar to a soft consistency.
4. add all the chocolate cream to the whipped cream and whip it in with a whipper.

A small five virtues (placed on the gas stove)
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De Longhi Convection Oven EOB2071J-5W
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Shinwa radiation thermometer No.73010 with laser pointing function
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Silicon Whipper TOMIZ
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Cassette stove
Iwatani MIYABI GA 3.5kW CB-WA-35
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Kitchen scissors
Toribe Manufacturing Kitchen Spatter KS-203
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#chiffon
#sandwich
#shinemuscat
#banana
#chocolateCacao
#chocolate