Hello everyone. It's Fuziroku.
Today, I'm going to make ultimate coffee chiffon.
Let's get started!
Today,
I’m going to use a powder called
 ”caferine espresso”.
I’m going to use a powder called ”caferine espresso”.
Normally instant coffee is used for coffee flavored sweets
I personally think it’s underwhelming.
However, if you use coffee liquid, it 
it tastes weak or causes sponge cake not to raise.
You can use this in the cases.
It melts smoothly like cocoa powder,
but 100% coffee beans.
In other words, it's "ultrafine coffee".
That’s why the smell is so good 
and able to use it easily.
Today, I’m going to make ultimate coffee chiffon 
using this coffee powder.
Firstly, whisk egg yolk and granulated sugar 
with a hand mixer until whiteish.
It’s quite difficult to raise coffee or 
chocolate flavored chiffon, so
I used more egg than usual.
It’s easily raised by this recipe.
Continue to whisk it with a hand mixer 
until it becomes very whitish.
Please use hand mixer because it 
takes a seriously long time.
Make sure to whisk until the form remains properly.
If you don’t whisk well, 
when adding oil and water, it may separate.
When it separated, 
the chiffon may have holes or not raise.
Therefore, it’s very important to whisk it.
Next, adding sesame oil little at time.
Make sure to use non smell sesame oil 
when you make sweets.
You can’t make dark coloured sesame oil 
because it has smell.
If you can’t buy it at store, 
please use rice oil or grapeseed oil instead.
Olive oil had a smell so it's not suitable for sweets.
Please use high quality non smell oil.
Also, it causes to separate if you add oil all at once,
so divide 5 times or pour little by little.
I’m going to tell you the most important point.
Make sure to whisk with air during adding oil.
This process calls “emulsification”.
It works to connect oil and water.
You won’t fail when you do this well.
Please note to whisk well and add oil little by little.
Next, add milk.
You can add it all at once.
When emulsification went well, 
it won’t separate by milk.
Next, add sieved powers.
such as, cake flour, strong flour, 
caferine and baking powder.
I received some questions.
if strong flour is necessary
or if it’s able to make with only cake flour.
Water and oil contain quite a lot in my recipe.
To keep oil and liquid, gluten which 
is in strong flour is needed.
If you don’t use strong flour, 
it might not raise enough or break 
when take it out from tin.
Please use strong flour.
Whisk very well after adding all powders.
Whisk very well after adding all powders.
By mixing it well, the gluten, 
which is a strong flour, 
explained earlier will be strengthened
It keeps the shape after baking, so
It keeps the shape after baking, so
make sure to whisk very well.
make sure to whisk very well.
Whisk until the mixture becomes like this.
Whisk until the mixture becomes like this.
Next, making meringue.
I recommend using very chilled ones.
It’ll create better form.
It’ll create better form.
If the room is warm, please make sure 
leave in the fridge before using them.
Whisk by medium speed of a hand mixer.
Whisk by medium speed of a hand mixer.
Add 1/3 of granulate sugar when egg white’s 
condition is like this and continue to whisk.
It’s airily more than before.
It’s airily more than before.
It doesn’t create form but 
when the condition is like this,
add another 1/3 of granulated sugar when 
it is whipped more than before and continue to whisk.
The meringue has become three-dimensional like this,
Add the rest of sugar and continue to whisk.
Add the rest of sugar and continue to whisk.
It’ll be great when it’s peak form, 
but the tip falls back down.
Next, change the speed on the hand mixer 
from high to low speed
and create consistency.
and create consistency.
Gently move the hand mixer up and down 
and slowly turn the bowl at the same time.
Do it approximately 1 minute.
Do it approximately 1 minute.
Add meringue into coffee mixture 3 times.
Add meringue into coffee mixture 3 times.
You need a little power when mix the first 
meringue because it contains coffee and 
strong flour more than usual.
Please make sure to whisk until no 
meringue lumps remain.
When it combines, 
add the next 1/3 and continue to 
whisk then the same on the rest of it.
After mixing enough, swop to a spatula.
After mixing enough, swop to a spatula.
It’s difficult to mix well the bottom of the bowl.
Finish with a spatula.
Pour the mixture into a tin.
Please make sure to use a chiffon 
tin made by aluminum.
If you use Teflon coated one, 
the cake might fall down during cooling.
Please use aluminum tin.
Please use aluminum tin.
mix the mixture to kill big air 
hole with a bamboo stick.
mix the mixture to kill big air 
hole with a bamboo stick.
It’ll create fine consistency.
It’ll create fine consistency.
Lightly knock the tin to remove excess air.
Bake in the preheated oven at 170℃ for 40 minutes.
in order not to prevent raise the bottom, 
please leave a tray in the oven during preheating.
Put the cake on the preheated tray.
After baking, upside down and let it cool.
After baking, upside down and let it cool.
To be honest, I accidently dropped the original one.
To be honest, I accidently dropped the original one.
It’s slightly not high enough but baked well.
It’s slightly not high enough but baked well.
I’m sure you can bake slightly higher than this.
I’m sure you can bake slightly higher than this.
Press the edges and then finally remove the bottom.
You can remove them all by a hand but
You can remove them all by a hand but
if you worry about it, please use a scraper like this.
Ok, let’s cut the cake.
To be honest, I baked it again.
To be honest, I baked it again.
When your chiffon is about this high, it’s successful.
Please try to bake it.
Please try to bake it.
Usually finish the video here but
I’m going to decorate it.
Cut into 8.
Lay them.
Score middle.
Pipe enough double cream between.
Pipe enough double cream between.
Please whip double cream quite stiff form.
Then, pipe it between.
I used a round piping tip but
please use whichever you like.
please use whichever you like.
Lastly, dust Caferine.
Lastly, dust Caferine.
It’s coffee powder but it won’t stay 
in your mouth because it’s extra fine.
It’s like cocoa powder.
but it gives extra coffee flavor.
but it gives extra coffee flavor.
Previously when making coffee sweets, 
you needed melt instant coffee in 
hot water and mixed with the mixture or
needed to soak espresso.
However, this one is so easy 
and tasty because it’s powder.
I’m sure you can make any coffee 
flavored sweets with this.
I’ll upload more coffee flavored sweets 
using this, please check description below 
if you’re interested in.
Here is ultimate coffee chiffon using Caferine espresso.
I also thought that my chiffon cake 
was super delicious after a long time
Please try to make it.
That's all for today.
That's all for today.
Thank you for watching until the end.
If you like, please like and subscribe to my video.
See you soon on another video.
