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Black Tea Chiffon Cake ｜ Yu Sweets Researcher's Recipe Transcription

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Yu Sweets Researcher

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Ingredients

egg : Three
太白ごま油 : 24g
砂糖 : 80g
（A）紅茶 : 3～5g
（A）薄力粉 : 80g

Time required

7minutes

Procedure

1) Preparation 00:55
Place a cooking sheet on the rice cooker.
2) 材料を混ぜる 02:17
ボウルに卵を入れ、1分程混ぜる。
砂糖を3回に分けて混ぜ合わせる。
太白ごま油を3～4回に分けて混ぜ合わせる。
3) 粉をふるう 05:40
Sift 2 to (A).
Mix gently.
4) 炊飯釜に生地を入れる 06:41
Put 3 in the rice cooker.
Place a cloth under the rice cooker and drop it 3 to 4 times from a height of about 5 cm to remove the air.
5) 炊飯する 07:15
Cook in normal white rice cooking mode.
After cooking, turn the rice cooker upside down and remove the heat.
6) 冷ます 07:45
Remove the rice cooker and remove the kitchen paper.
Place the chiffon cake on the net.
Cover the rice cooker again and let it cool to complete.

Point

・ If you don't have white sesame oil, you can use olive oil. The amount is 2 tbsp.
・ A tea pack is used in the video. About 1 to 2 packs.
・ By laying a cooking sheet on the rice cooker, it is not necessary to apply oil.
・ If the rice is not cooked enough, cook it again in the fast-cooking mode.