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<p>ããããã¯ãªã¹ãã¹! ã¯ãªã¹ãã¹ã¨ããã°ã¯ãªã¹ãã¹ã±ã¼ã!<br />
ã©ããªãããããªã¹ã¤ã¼ãããããã¨ããã£ã±ãå®çªã®ã¹ãã³ã¸ã±ã¼ãã«ãã³ã¬ã¼ã·ã§ã³ããã±ã¼ãã£ã¦ããã§ããã!<br />
ã¹ãã³ã¸ã±ã¼ãããã£ãã家ã§ä½ããªãããåºããç¾å³ãããããã誰ã§ãç°¡åã«ãã追ãæ±ããæ¬æ°ãªä½ãæ¹ã§ãããã²è©¦ãã¦ã¿ã¦ãã ããã</p>
<p>ãææãç´å¾15ã<br />
èåç²ã 70g<br />
ãã¿ã¼(æå¡©orç¡å¡©) 10g<br />
ããããã 10g<br />
çä¹³ã ããããã20g<br />
å ¨åµ(Lãµã¤ãº) 2å<br />
ã°ã©ãã¥ã¼ç³ã 60g</p>
<p>åµ1ååã®åéã¨åã®ç®å®<br />
ãææãåµ(Lãµã¤ãº)1åã«ã¤ã<br />
èåç²ã 35g<br />
ãã¿ã¼(æå¡©orç¡å¡©) 5g<br />
ããããã 5g<br />
çä¹³ã ããããã 10g<br />
ã°ã©ãã¥ã¼ç³ã 30g</p>
<p>ãåã®ç®å®ã()ã¯ç¼ææé<br />
ç´å¾12ããåµ1å(23-25å)<br />
ç´å¾15ããåµ2å(26-30å)<br />
ç´å¾18ã åµ3å(30-35å)<br />
ç´å¾21ã åµ4å(35-40å)<br />
å ¨ã¦160â(äºç±ãã)</p>
<p>[ingredients] Diameter 15 cm<br />
Cake flour 70g<br />
10g butter (salted or unsalted)<br />
Honey 10g<br />
Milk 20g<br />
2 whole eggs (L size)<br />
Granulated sugar 60g</p>
<p>[Ingredients] For 1 egg (L size)<br />
Cake flour 35g<br />
5g butter (salted or unsalted)<br />
Honey 5g<br />
Milk 10g<br />
Granulated sugar 30g</p>
<p>[Guideline for the mold]<br />
() indicates baking time<br />
12 cm diameter egg (23-25 minutes)<br />
2 eggs, 15 cm in diameter (26-30 minutes)<br />
18cm diameter 3 eggs (30-35 minutes)<br />
4 eggs 21 cm in diameter (35-40 minutes)<br />
All 160°C (with preheating)</p>
<p>#ã¹ãã³ã¸ã±ã¼ãã#ã¯ãªã¹ãã¹ã±ã¼ã</p>


美味しくて斬新なスポンジケーキの作り方☆簡単なのに超美味しいスポンジケーキのレシピ☆しっとりふわふわは混ぜ方が大事!10分でコツがわかる。無塩バターや生クリームは不要・家にある普通の有塩バターで
