miércoles, junio 17

Bizcocho japonés tembloroso

Ingredientes  

  • 110 g harina de trigo
  • 65 ml aceite
  • 6 talla L huevos
  • 65 ml leche
  • 1/2 cdta. sal
  • 65 g azúcar
  • 1 pq. de 8 g azúcar vainillado

Elaboración paso a paso 

Encendemos el horno a 150ºC (300ºF).
Vertemos el aceite en un bol.
Tamizamos la harina.
Removemos muy bien.
Añadimos la leche. La leche puede estar fría o a temperatura ambiente.
Añadimos la sal.
Y vamos separando las claras de las yemas.
Añadimos las yemas a la masa y las integramos
Cuando veas que la masa está de un solo color y no tiene grumos, deja de remover.
Batimos las claras. Ponemos la batidora a máxima potencia.

Cuando veas que las varillas están empezando a dejar las marcas, añadimos el azúcar restante y el azúcar de vainilla.
En el caso de que en vez de azúcar de vainilla vas a añadir como aromatizante la ralladura de limón, es mejor que la añadas a la primera masa.
Batimos las claras hasta obtener picos blandos.
Añadimos a la primera masa la tercera parte de las claras.
Removemos con movimientos envolventes, desde abajo para arriba.
En cuanto veas que la masa está de un solo color, la pasamos a las claras.
Y ahora mezclamos todo como antes, con movimientos envolventes, desde abajo para arriba. Hasta obtener la masa de un solo color y sin grumos.
Cuando veas que la masa está de un solo color, deja de remover.
Vertemos la masa en el molde forrado con papel para hornear.
El tamaño de mi molde es de 18x12x8 cm.
Le damos a la masa unos golpes.
Con ayuda de un palillo alisamos la superficie y eliminamos las posibles burbujas grandes.
Ponemos el bizcocho en una fuente más grande y añadimos el agua caliente, hasta que cubra el molde del bizcocho en 1,5-2 cm.
Metemos el bizcocho dentro del horno. Y lo horneamos 1h 20.
Sacamos el bizcocho del horno.
Lo sacamos del molde y quitamos el papel.

43 comentarios:

  1. Un gâteau très tentant.
    J'en mangerai avec grand plaisir.
    A bientôt

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    Respuestas
    1. Muchísimas gracias 😘 me alegro de leerte. Un abrazo.

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    Ricky
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