케이크빵 만들기, 2호 제누아즈 | Genoise

#제누아즈#별립법#스폰지케이크#화이트시트#수제케이크#홈베이킹#케이크빵

안녕하세요^-^아츄입니다~!
이번 영상은 🍰손수케이크를 꼭 만들고 싶다! 하시는 분이라면 도전해보면 좋은 케이크 빵시트🥞 제누아즈를 만들어 보겠습니다^-^~
제누아즈(Genoise)는 이탈리아 도시 제노바에서 이름을 딴 가벼운 스펀지 케이크의 일종이라고 해요~만드는 방법에는 공립법과 별립법이 있어요! 자세한 내용은🤫 영상에서 확인해보세요~😁

🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷

💮오븐온도🥖굽는시간💮
ㄴ170°C/35~40분
※ 오븐 사양에 따라 온도차이가 있을 수 있음

💮재료💮
ㄴ원형팬(낮은) 2호 1개분 분량 기준
1호는 (X 0.7배) 줄이고
3호는 (X 1.5배) 늘려요

🌱 머랭 | 계란 흰자 90g, 설탕 55g
ㄴ흰자에 설탕을 세번 나누어 넣으며 믹싱

🌱 계란 노른자 | 66g, 전란 | 30g,
설탕 | 80g, 소금 | 2g
ㄴ노른자는 흰자분리후 남은 잔량
※ 특란 60~68g/대란 52~59g
중란 44~51g/소란 44g미만

🌱 박력분 | 90g
ㄴ체질후 사용

🌱 무염버터 | 18g
ㄴ 중탕하여 완전히 녹인후 사용(미지근하게)

🌱 바닐라 익스트랙 | 1ts (생략가능)
ㄴ바닐라 오일 대체가능


💮도구💮

🌱 주도구 | 원형팬(낮은) 2호, 유산지,
핸드믹서, 볼, 오븐

🌱 기타도구 | 체, 실리콘 주걱, 식힘망

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👉 Translated into English

💮Materials💮
1. Meringue(Using refrigerated eggs)
white of an egg  90g, sugar 55g
2. egg yolk(Egg yolk left after separating egg whites)66g, egg 30g, sugar 80g, salt 2g
3. salt-free butter 18g
4. vanilla extract 1ts
sugar(Unrefined sugar is extracted by centrifugation instead of chemical refining. Therefore, nutrients such as calcium and magnesium can be taken without abandoning them.)

💮Tools💮
circular fan(No.2), Paper foil, hand mixer, Bowl, Oven, Sieve, spatula, cooling net

💮Preparation Steps💮
1. Preheat the oven about 15 minutes before baking, Temperature 170℃ for 40 minutes
2. Place paper foil in pan and prepare(Place smooth side facing inside)
3. Sieve the soft flour and prepare it.

💮Main Steps💮

1. Making meringue
   - Separate egg whites and whip a little.
   - Divide sugar three times, making a hard meringue.
   - The meringue's tip stays sharp, and if it doesn't fall off when the ball is turned upside down, it's complete.

2. Add sugar and salt to the rest of the eggs and whip until ivory. When you drop the dough and draw an 8 letter mark, complete it when the mark is maintained to some extent.

3. Add sifted soft flour to the dough and mix as if cutting with a knife. Mix until powder is not visible.

4. Mix the meringue in the dough, then mix the rest of the meringue. Put a spatula up and mix it so that the meringue does not sink as much as possible. You can expect fluffy meringue from it.

5. Add a little dough to the melted butter and mix, then carefully mix it back into the whole dough.(It should be butter at a lukewarm temperature. If the butter is hot, the meringue of the dough will settle, so be careful.)

6. Add vanilla extract to dough and mix. It catches the fishy smell of eggs and adds flavor. That can be omitted

7.  Pour the dough into the pan and beat its bottom to remove air bubbles from the dough.
8. Bake in a preheated oven. (170℃, 40 min.) The temperature varies depending on the oven specification, so please check.

9. Remove the baked bread from the pan immediately and cool it.

10. Remove the paper foil and cut it.