How are you guys!
"Are you eating chocolate?"

Today I will make a chiffon cake that anyone who makes sweets knows
・ Put in salad oil, bake and eat ... why?
・ Why do you add sugar in 3 portions?
What is the difference between making a chocolatier?
I will publish the real answer that is not in the book that no one tells me

We explain carefully so that you can understand the "why?" Of making sweets.
Please try to make professional sweets at home by holding down the points!

Introducing the real chocolatier technique of active professionals!
@KAZU / Chocolatier
#Chiffon cake #Chocolate #Original #Recipe #Chocolatier

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0:00
0:22 Material introduction
0:44 How to make chiffon cake
5:09 How to bake chiffon cake
8:27 Point introduction

Material 17 cm aluminum chiffon cake mold
◆ Chocolate chiffon cake
4 eggs
Cake flour 45g
Cocoa powder 20g
Baking powder 3g
Bitter chocolate 70% 50g
Cane sugar 100g
Water 50g
Rum 10g

180 ℃ Remaining heat 170 ℃ for 45-50 minutes

◆ Chocolate chiffon cake
4 Eggs
Cake flour 45g
Cocoa powder 20g
Baking powder 3g
Bitter chocolate (70% cacao) 50g
Cane sugar 100g
Water 50g
Rum 10g

Arrangement information
・ Remove chocolate and change to vanilla flavor
→ It will be a completely different recipe, so I will introduce it separately.
・ Orange chocolate flavor just by adding orange peel
This is very delicious
・ If you want to change rum, please choose brandy
I will post a recommendation
・ If you really don't want to add alcohol, change rum to milk.
・ 70% of bitter chocolate can be changed if it is milk chocolate
It may be a little bent
・ If you change the millet sugar to white sugar, the sweetness will be slightly stronger.
The dough will be more moist, reduced by about 10%
It is also recommended to split it in half

Reference information
◆ 17cm chiffon cake type This is the best recommended
https://amzn.to/3jvoD7N

◆ Chocolate
Delimo original professional level but cheaper than convenience stores
Chocolate that does not use vegetable oils or artificial sweets
70% bitter chocolate blended with designated production area
https://de-limmo.jp/collections/cc/pr...

Milk chocolate
https://de-limmo.jp/collections/cc/pr...

◆ Cognac
Boge's cognac, I recommend it because it's very delicious
https://amzn.to/3xGap8D

◆ Remy Martin
Remy Martin is also recommended
https://amzn.to/3yZVQNF

◆ Rum
Myers' dark that goes well with savarin and chocolate
https://amzn.to/3mh3jVh

◆ Cocoa powder
Valrhona is recommended for cocoa, although it is a little pricey
Otherwise, Ferklin's cocoa is rich and delicious.
https://amzn.to/3wu7sr7

◆ Millet sugar
It is recommended because it has a lower degree of purification than white sugar and granulated sugar, so it gives a deeper taste.
https://amzn.to/3dI8ckt

◆ Baking powder
It's okay not to be particular about it, but it's a stable eye
https://amzn.to/3fO27Vk

◆ Microwave oven
Sharp superheated steam microwave oven
https://amzn.to/3AtPHK7

Thank you until the end! !!
Please comment and rate! please


Patisserie & Cafe Delimo
7 stores in Japan Tokyo Midtown Hibiya Main Store
Kazuaki Eguchi, chef chocolatier / pastry chef