シフォンが失敗する理由！ボソボソのメレンゲでシフォンを焼くとどうなる？

Failure is the mother of success! This video shows you why chiffon cakes tend to fail. A pastry school teacher bakes chiffon cakes using a "deliberately bad method" 💡 #WhyChiffonDoesNotRise #IntentionalFailure #GoodMeringue Chapters 00:00 Introduction to Today's Video 00:48 Introduction to Ingredients 01:11 Introduction to Equipment 01:34 Making the Egg Yolk Batter 04:22 Key Points of Today's Experiment 04:50 Making Meringue 07:11 Good Meringue 07:49 Crumbly Meringue 08:21 Making the Chiffon Batter 10:23 Putting the Batter into the Mold 11:52 Baking 13:02 What Kind of Chiffon Cake Did We Make? 13:24 How to remove the cake by hand 14:19 How to cut the cake 15:27 Summary and Commentary Today's Chiffon Cake Recipe (Makes 1 17cm tall cake pan) Egg Yolks: 3 Sugar: 20g Water: 30g Vanilla paste (as needed) Oil: 30g Flour: 50g Egg Whites: 3 Sugar: 50g Recommended Baking Temperature: 170°C (Medium) Recommended Baking Time: 20 minutes or more \ Streaming the Real Life of a Confectionery Theory Teacher / ◎Official LINE: All subscribers receive a free recipe book for their own creations♡ We hold this event irregularly, but we also hold a raffle to win free sweets featured in the videos! https://lin.ee/qrG1Cdm ◎Blog: Academy Activities https://ameblo.jp/bonbon1013/ ◎Instagram: Timely Information   / lebonbondeciel   ◎Website: Small Confectionery Theory Vocational School Bonbon Ciel Academy Now Open! https://www.lebonbondeciel.com/ Through our unique curriculum, you can learn knowledge equivalent to or greater than that taught at a vocational school. A must-see for those looking to progress from semi-professional to professional level. Those looking to "sell" or "teach" confectionery in their second careers are also welcome.