＊シフォン生地
① ボウルに卵黄、牛乳を加えて均一になるまで混ぜたら、サラダ油を少しずつ加えながら混ぜ合わせます。
② 卵白にグラニュー糖を少しずつ加え、柔らかめのメレンゲを泡立てます。
③ ②の中に①を加え合わせ、ふるったリ・ファーヌを加え、粉っぽさがなくなるまで混ぜ合わせます。
④ シフォン型に流し込み、オーブンで160℃で約25分間焼きます。
“Hiro’s Home cooking !” 3 Times World Pastry Champion – Japanese Master Pastry Chef, Hiro Tsujiguchi’s Home Coocking!! The ultimate chiffon cake made with rice flour.
This is a great recipe and a great way to learn about rice flour.
Chef made this chiffon cake using Gunma Flour Milling’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!
*We use Riz-Farine Rice Flour Provided by Gunma Flour Milling Co., Ltd.
At Hiro’s Home Cooking, you can learn the best recipes and cooking tips from a pastry chef who has 35 years experience.
This video will greatly improve the quality of your cooking.
@htsujiguchi
● Ingredients (100g per 4 inch chiffon mold, for 3)
– Maple custard cream with rice flour (for 3 units using 75g per unit)
230g Milk
40g Egg yolks
30g Maple sugar
20g Rice flour
8g Unsalted butter
1/4 of Orange zest
– Whipped cream (Use 130g for one unit)
300g Fresh cream 35%
21g Granulated sugar 21g
– Decoration
Orange, to taste
★How to make
Sieve Rice Flour.
Preheat the oven to 160°C.
*Chiffon Dough
(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.
(2) Add granulated sugar to the egg whites a little at a time and whisk into a soft meringue.
(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 160℃ for about 25 minutes.
(4) Pour the mixture into a chiffon mold and bake in the oven at 160℃ for about 25 minutes.
*Maple custard cream with rice flour
(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.
(6) Bring the milk to a boil in a saucepan. Add 1/3 of the milk to ⑤ and mix well.
(7) Put the mixture back into the bowl of ⑤, heat and mix.
(8) When the mixture comes to a boil, continue to mix until it becomes less stiff.
(9) Add finely sliced butter to ⑧ and mix. Cover tightly with plastic wrap and place in an ice bath to cool.
*Whipped Cream
(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.
■材料（1人分）
【豚バラミートボール】
豚バラ肉（薄切り）…6枚
片栗粉…適量
a. ケチャップ…大さじ3杯
a. はちみ…大さじ1杯
a. 酢…大さじ1/2杯
a. しょうゆ…小さじ1杯
【ピーマンカップグラタン】
ピーマン…2個
プロセスチーズ…4個
ブロックベーコン…30g
粉チーズ…適量
パン粉…適量
パセリ…適量
