【混ぜて焼くだけ！】ふわふわ！さつまいもシフォンケーキの作り方 | シフォンケーキが失敗しないコツをご紹介！- Sweet Potato Chiffon Cake-【料理研究家ゆかり】

Today, I made a sweet potato chiffon cake. Hello, I'm Hikari, a cooking researcher. This channel is a channel that introduces various cooking recipes and useful information. Please subscribe to the channel and enjoy it. Today, I would like to make a sweet potato chiffon cake. This time, I will introduce a fluffy and delicious chiffon cake recipe with sweet potatoes. The ingredients are easy to make and very easy to make. There are points in how to mix the dough and how to bake it. Please enjoy it to the end. Then please. Then I will introduce today's ingredients. Here are the ingredients. Sweet potato, egg, cake flour, sugar, salad oil, milk, water, vanilla oil. This time I will make it with these ingredients. First of all, sweet potatoes are about 150g in this state. Please set this as a guide. I think it would be good if you set it to about 150g to 200g. Next is the egg. This time I will use an M size egg. If you only have L size, you can use L size. I think that will make the dough a little more. Next is sugar. This is white sugar, but you can substitute it with cane sugar or granulated sugar. Add vanilla oil to the scent. If you don't have it, you don't have to add it. If the vanilla flavor works, it will be more delicious, so please try it. If you heat the vanilla essence, it will fly with alcohol, so use vanilla oil. And this time I will make it using a paper chiffon cake cup. I will use a mold with a diameter of 15 cm and a size of No. 5. I bought this at Daiso, a 100 yen shop. It's easy to replace and very easy to use, so please check it out. So I want to make it right away. Then I will make it. First, peel the sweet potato. Please peel it like this. Then cut it to a width of about 5 mm. It's pretty hard, so be careful not to hurt your hands. Cut it like this. Then cut it vertically with a width of 5 mm. Please cut it like this. Then turn it around and cut it again with a width of 5 mm. Please cut it to a size of about 5 mm square. Let's cut the sweet potato like this. Then, put water in a bowl and put the sweet potato in it. Then leave it for about 3 minutes and remove the foam. Yes, 3 minutes have passed. Then please drain this water. Drain the water like this. Then it's okay to be light, so let's drain the water. Yes, I will boil this sweet potato sweetly from now on. Then please prepare a frying pan. Put the sweet potato in this. Then add sugar and water here. Then turn on the fire. It is medium heat. Please mix it once as it is. Yes, when the sugar melts and the skin of the pot is a little fluffy, cover it. It is low heat. Boil until the color of the sweet potato becomes vivid as it is. Yes, it's been about 5 minutes now. Open the lid. Then, like this, the color of the sweet potato becomes vivid. It will be a little transparent. Then leave it as it is. It's still a little watery, so I'll heat it while skipping this water. If you mix too much, the shape will collapse, so please heat it gently while mixing. It's about medium low heat. Yes, it's okay. Please skip the water like this. Then, let's open this sweet potato in a bat. And spread it all over the bat. Yes, then leave the sweet potato to cool down. Next, I will make the dough. First, separate the egg into white and yolk. The white is foamy, so put it in a large bowl. And put the yolk in here. Please separate the rest into white and yolk in the same way. Yes, it's okay. Then, let's cool this egg white in the refrigerator until use. Then the foaming will be better. Next, I will make the yolk dough. First, let's loosen the yolk. After loosening it, add a little sugar here. It's about 1 tablespoon. Please add a little. And let's mix quickly. Please mix it so that it contains a little air. It's about 1 minute. Let's mix it well. By doing so, it will have a fluffy finish. Yes, it's okay. It's okay if you mix it until it's a little whitish. Then add salad oil here. And let's add vanilla oil together. Mix this well. By adding salad oil to the dough, the dough will have a very moist finish. Please mix it well so that it does not separate. Yes, it's okay. Let's mix it for about 30 seconds. Then add milk here. And mix well. Please mix this well so that it does not separate. It's okay if you mix it well. Next, sift the cake flour here. Make sure to sift the cake flour. If you put it in as it is, it will become a lump, so be careful. After adding everything, mix well again. Please mix it quickly so that it does not become a lump. It's okay if you mix it like this. It will be so hard that the dough will connect and flow. This completes the egg yolk dough. Please leave it as it is until you use it. Next, let's whip the egg whites that have been chilled in the refrigerator. Please start preheating the oven to 170 degrees at this timing. Then, with nothing in it yet, whip for 30 seconds at the speed of a hand mixer. Yes, it's okay. If you whip for 30 seconds, you will get a little rough foam like this. Then add all the remaining sugar here. Next, whip for 1 minute at the speed of a hand mixer. Yes, it's okay. If you whip for 1 minute, the tip will break like this. Then the last is the finish. Whip at low speed for 1 minute and 30 seconds. Yes, it's okay. By finishing at low speed at the end, it will have a very fine finish like this. In addition, it will be glossy like this. Next, I will combine these two doughs. First of all, add a scoop of egg white to the egg yolk dough. And for the first time, please mix it firmly. Yes, it's okay. Let's mix it well like this. Then add another scoop here. Then, for the second time, I will mix it gently using a whisk. I think it's easy to mix if you mix it while turning the bowl like this. Please mix it well so that there are no lumps of egg white. Yes, it's okay. Mix it like this. Then it's the third time. For the third time, I will put this egg yolk dough back into the whisked egg white bowl. By doing so, you can prevent uneven mixing. Let's put it all in at once. Then I will mix it gently again using a whisk. Please mix this so that there are no lumps of egg white. I think it's a good idea to mix it with the image of lifting the dough from below. If there is a lump, aim for that lump and insert a whisk. And please mix it gently. Then it will be difficult to form lumps. After mixing it roughly like this, finally mix it gently using a rubber spatula. By doing so, you can prevent uneven mixing. Please lift the dough properly from the bottom and mix it. Yes, it's okay. It will be a smooth dough like this. It will connect and flow, and the streaks that flow will slowly disappear. If it's that much, it's okay. Then I will continue to add the well-cooled sweet potatoes. And please mix the whole thing gently. If you mix too much, it will not swell, so please mix it gently and quickly. Yes, this is OK for the dough. Then I will pour it into this container. Yes, please pour it like this. Then drop it from a slightly high position 2-3 times. And please remove the large bubbles. After that, I will roll it like this with a bamboo skewer to smooth the surface. Also, if you do this, you can remove large bubbles. Yes, it's OK. Then, put this on the top plate of the oven and bake it for 7 minutes in an oven preheated to 170 degrees. In total, it will bake for 30 minutes, but once it is baked for about 7 minutes, take it out and make 4 cuts on the surface. Then it will swell beautifully. Let's bake for 7 minutes first. Yes, it's been 7 minutes now. The surface is a little burnt. Then I will make a cut in four places. Let's put it in four places like this. Then bake for 23 minutes in an oven preheated to 170 degrees. Yes, it was beautifully swollen and baked like this. Then I would like to cool it down. When cooling, please prepare a water-filled PET bottle or a thin bottle. And insert the chiffon cake upside down. Please cool the chiffon cake firmly in an upside-down state like this. Then cool it down at room temperature as it is. Yes, the chiffon cake has cooled down firmly. Then I would like to remove it. It is very fluffy like this. Then I would like to remove it. This is also just peeled off, so it is very easy to remove. I will remove it from this part. Yes, it is fluffy like this. Let's make a little dent in the central part. And peel off the bottom part as well. Yes, and let's take out the tube part as well. Yes, it is finished fluffy like this. This is complete. Yes, this completes the sweet potato chiffon cake. It is very fluffy like this. Then I would like to cut it. It is very fluffy like this. This is complete. Then I would like to eat it immediately. The cheese is very fluffy. Then I will eat it. The texture of this sweet potato is very accentuated. And this chiffon dough is very fluffy. Hmm. Yes, it was delicious today. This is the point of this sweet potato chiffon cake. First of all, please use your favorite type of sweet potato. And for this sweet potato, please cut it into small pieces. If you cut it large, it will be hollowed out when it is baked. The sweet potato will solidify in one place, so please cut it into small pieces. And this sweet potato is sweetly boiled and added this time. After boiling it sweetly, cool it down and mix it with the dough. So be sure to make it at the beginning. And the point when foaming. It's time to foam the egg whites. If you cool it in the refrigerator, the foaming will be better. And the point when mixing the dough. When mixing the dough, first add the foamed egg white to the egg yolk dough. And the first time, please mix it firmly. And from the second time, please mix it so that it does not crush the bubbles. As for the third time, you can mix it by replacing the bowl. Finally, please mix it so that the dough is scooped up with a rubber spatula. And the point when baking. When baking, first bake in an oven preheated to 170 degrees for about 7 minutes until the surface is slightly baked. Then take it out once and make a cut in four places. First, if you make a cut in four places, it will swell beautifully. And it's a chiffon cake after baking, but please turn it upside down and let it cool as it is. If you leave it as it is when it is baked, the dough will be burnt, so please be careful. After that, when it cools down, cut it into the size you like and eat it. The ingredients are simple and the method of making is very easy. It's very delicious, so please try making it. Yes, so today I made a sweet potato chiffon cake. There are many other videos on my channel. Please subscribe to the channel and enjoy it. And Twitter, Instagram, Facebook, TikTok. I'm uploading a lot of things here, so I'd be happy if you could follow me. Thank you very much. So that's it for today. Thank you for watching until the end today. 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