簡単で濃厚なプロの味わい【スフレチョコレートケーキ】の作り方　How to make Souffle Chocolate Cake

簡単で濃厚なプロの味わい【スフレチョコレートケーキ】の作り方　How to make Souffle Chocolate Cake

How are you guys, are you eating chocolate? Today I ’m going to introduce you to the Sufure chocolate cake. It ’s easy, so please take a look to the end . I ’ll introduce the ingredients. Bitter chocolate and 3 eggs, milk, sugar, meringue, cocoa, butter. can be seen live and the more cocoa and flour please shake beforehand the material of the material is a mix of or into a separately without wielded failure is less to see the original failure now but this I was sifted 1 times It’s not mixed at all. Shake it about 3 times and mix it completely. Divide the egg into egg yolk and egg white. After that, put the meringue in a large bowl. Then, add all the sugar to 3 of these egg whites at once. as little a thick moist if there is a put you is this because to put all of a point is always do not have to or divided into at once put please a few times will continue to whisk it now this about the meringue state is amazing shine I like the meringue that feels like it. It’s okay if it’s a little harder, but if it’s softer than this, it wo n’t swell very well, so add sugar from the beginning and whisk it this much . I put water in it and lay a towel. When the water is boiling, the tableware sways and cracks, so I lay a towel here. I put all the chocolate, milk, and butter in it. Today, I’m warming it in a boiled water. But you can heat it in a microwave. This is a melted state. It looks like it’s separated a little, but I’d like to combine other ingredients without worrying about this. This is a fairly warm state. Here is the egg yolk. When I removed it from the hot water, it was a little separated, but when I added the egg yolk, it became glossy and smooth like chocolate cream. This is the ingredient called meringue that the egg yolk has, which mixes water and oil. please mix from the bottom doing emulsification is because there is action Soshitara this mix this that I put roughly the soft state this is a little rough put if there is a gloss that puts the meringue whipped while ago I put this after powder the firm will still warm now bowl mix from the bottom with a rubber spatula without so much rush things and put the flour was sifted here that I put the meringue on the earlier cocoa and flour are mixed so hard to mix not enough but the amount It’s in a state. It’s often said that if you mix too much, the meringue will shrink, but don’t worry, mix it well. Take the dough attached to the rubber spatula properly and mix it by scooping it from the bottom using the rubber spatula. Then add the meringue that is still in the bowl. Mix it in this way. You can mix it in a different way. Only with type I in which the bottom is out of Yes from the bottom to the top doing a good way because the sink easily under this in but the dough I’m going to burn in the form of will burn flowing is completed it to the mold 15cm if Mazare I’m not going to bake it in hot water today, so I’ll close the bottom with aluminum foil. Put the dough in it and bake it. Today I’ll bake it at 160 ℃ (320℉) for 60 minutes. Pour hot water around the mold. here in the oven rather than want to burn in it that went up baked Yes that will continue to burn than please by adding the water Once gone if the middle of this water is evaporated because we want to create a state filled with water vapor I will remove the mold after the heat is removed. It’s fluffy. Thank you until the end . I’d like to eat a little. This is fluffy! It’s moist and it’s getting a little cold now, but the point is the insanely delicious meringue. I definitely want you to try it! The reason why I introduced this is that I eat various sweets recently, but many of them contain a lot of additives and strange things, so I thought that it would be better to make it myself than to eat it. It’s best not to eat sweets that are full of additives, so today I’ve introduced you to the perfect professional recipe! Please comment, like, and subscribe to the channel. If you have any questions about how to make it, please feel free to comment! I’m looking forward to seeing you again ! See you again!

皆さんこんにちは！
「チョコレート食べてますか？」

今日はチョコレートを使ったみんな大好きな
「スフレチョコレートケーキ」を紹介します
ふわふわでしっとり、ポイントはメレンゲ！
変な材料が入ってない手作りの良さ、そして失敗しないレシピです

＜お菓子作りのなぜ？＞がわかるように丁寧に説明しています
ポイントをおさえてプロのお菓子をお家でも作ってみてくださいね！

現役プロのリアルなショコラティエのテクニックをご紹介します！
@KAZU / ショコラティエ
#スフレ #チョコレート​ #ケーキ​ #レシピ​ #ショコラティエ

＜SNS＞
・Twitter:
Tweets by EguchiKazuaki
・Instagram:
https://www.instagram.com/eguchikazuaki/
・FB:
https://www.facebook.com/kazuaki.eguchi

0:00 スフレチョコレートケーキ
0:13 材料の紹介
0:28 スフレチョコレートケーキの作り方
5:06 湯煎焼き
6:42 ポイントのおさらい

＞＞材料　スフレチョコレートケーキ　15cm 1台分
◆生地
ビターチョコレート67% 70g
全卵 3個
牛乳 50g
グラニュー糖 80g
薄力粉 20g
ココアパウダー 20g
無塩バター 35g

◆Souffle chocolate cake
Bitter chocolate （67% cacao）70g
3 eggs
Milk 50g
Granulated sugar 80g
Cake flour 20g
Cocoa powder 20g
Unsalted butter 35g

＞＞アレンジ情報
◆チョコレートアレンジ
ビターチョコレートは67%です
70%とかであれば同じように出来ます
カカオパーセントが低くなると表面が平らに焼けません
萎んだりするのでビターチョコレートで焼いてくださいね
ビターチョコレートの中に植物油脂が入ってるものはNGです
◆グラニュー糖を変更
キビ糖にするとチョコレートの味わいがリッチになりおススメです
粉糖でも可能です
上白糖だと少し甘さが強くなるので10-15%くらい減らしてください

＞＞参考情報
◆ビターチョコレート67％
デリーモのHPから購入可能です
https://de-limmo.jp/collections/order…

◆キビ糖
上白糖やグラニュー糖より精製度が低いので味に深みが出るのでおすすめです
https://amzn.to/3dI8ckt

◆貝印 KAI ケーキ型 COOKPAD ホールケーキ 底取式
スポンジ用型
https://amzn.to/3rAFV44

◆タニタ　計量器
https://amzn.to/3zblzCO

最後までありがとうございます！！
ぜひコメントと評価！お願いします
＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞
パティスリー＆カフェデリーモ
国内7店舗展開 東京ミッドタウン日比谷本店
シェフショコラティエ/パティシエを務める江口和明
＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞＞