<p><div class="video"><iframe width="200" height="113" src="https://www.youtube.com/embed/1oSFlEiqEKg?feature=oembed" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe></div></p>
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<p>00:00ããªã¼ããã³ã°/Opening<br />
00:43ãçå°ä½ã/Dough<br />
04:15ãç±³ç²ã®ã«ã¹ã¿ã¼ãã¯ãªã¼ã /Rice Flour Custard Cream<br />
08:33ãç¼ãä¸ãã/Cool the Cake<br />
09:57ããã¤ããã¯ãªã¼ã /Whipped Cream<br />
10:30ãä»ä¸ã/Finish<br />
12:08ã試é£/Tasting<br />
12:59ã㪕ãã¡ãªã¼ãã«ã¤ãã¦/About Riz Farine Rice Flour</p>
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<p>&#8220;Hiro&#8217;s Home cooking !&#8221; 3 Times World Pastry Champion &#8211; Japanese Master Pastry Chef, Hiro Tsujiguchi&#8217;s Home Coocking!! The ultimate chiffon cake made with rice flour.</p>
<p>This is a great recipe and a great way to learn about rice flour.<br />
Chef made this chiffon cake using Gunma Flour Milling&#8217;s Riz-Farine, a brand of rice flour that Chef Tsujiguchi has been using for years. It is gluten-free, healthy, and tastes great. Also, how to make rice-flour maple custard cream!</p>
<p>*We use Riz-Farine Rice Flour Provided by Gunma Flour Milling Co., Ltd.</p>
<p>At Hiro&#8217;s Home Cooking, you can learn the best recipes and cooking tips from a pastry chef who has 35 years experience.<br />
This video will greatly improve the quality of your cooking.<br />
@htsujiguchi </p>
<p>â Ingredients (100g per 4 inch chiffon mold, for 3) </p>
<p>-Chiffon dough<br />
50g Egg yolk<br />
45g Milk<br />
37g Salad oil<br />
50g Rice flour<br />
100g Egg white<br />
42g Granulated sugar</p>
<p>&#8211; Maple custard cream with rice flour (for 3 units using 75g per unit)<br />
230g Milk<br />
40g Egg yolks<br />
30g Maple sugar<br />
20g Rice flour<br />
8g Unsalted butter<br />
1/4 of Orange zest</p>
<p>&#8211; Whipped cream (Use 130g for one unit)<br />
300g Fresh cream 35%<br />
21g Granulated sugar 21g </p>
<p>&#8211; Decoration<br />
Orange, to taste </p>
<p>★How to make </p>
<p>Sieve Rice Flour.<br />
Preheat the oven to 160°C. </p>
<p>*Chiffon Dough<br />
(1) Add the egg yolks and milk to a bowl and mix until evenly distributed, then add the salad oil little by little while mixing.<br />
(2) Add granulated sugar to the egg whites a little at a time and whisk into a soft meringue.<br />
 (3) Add (1) to (2), add the sieved rice flour, and mix until the powdery texture disappears. Pour the mixture into a chiffon mold and bake in the oven at 160â for about 25 minutes.<br />
(4) Pour the mixture into a chiffon mold and bake in the oven at 160â for about 25 minutes. </p>
<p>*Maple custard cream with rice flour<br />
(5) In a bowl, mix egg yolks with a whisk, add maple sugar and mix with a whisk until thick. Add the rice flour and mix well.<br />
(6) Bring the milk to a boil in a saucepan. Add 1/3 of the milk to ⤠and mix well.<br />
(7) Put the mixture back into the bowl of â¤, heat and mix.<br />
(8) When the mixture comes to a boil, continue to mix until it becomes less stiff.<br />
(9) Add finely sliced butter to ⧠and mix. Cover tightly with plastic wrap and place in an ice bath to cool.</p>
<p> *Whipped Cream<br />
(10) Combine the cream and granulated sugar in a bowl and whip thoroughly with a whisk while keeping the bottom of the bowl covered with ice. </p>
<p>====================================================================</p>
<p>#ãªã»ãã¡ãªã¼ã<br />
#ç±³ç²<br />
#ã·ãã©ã³ã±ã¼ã<br />
#FOODMASTERJAPAN<br />
#ãã¼ããã¹ã¿ã¼ã¸ã£ãã³</p>
<p>製è ææç´ã¬ã·ã ã¹ã¤ã¼ã masterchef master chef</p>


米粉のシフォンケーキの作り方 / Perfect Japanese Chiffon Cake made with Rice Flour
