パウンドケーキ（米粉チョコレートパウンドケーキ）｜HidaMari Cookingさんのレシピ書き起こし
HidaMari Cooking Time required : 60minutes
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Croissant cookie | bonobos25's recipe transcription
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Ingredients
- Cake flour : 60g
- Strong powder : 60g
- sugar : 30g
- salt : 2 knobs
- butter : 60g
- Cold water : 15ml
- Chocolate for decoration : Appropriate amount
Time required
15minutes
Procedure
-
1)
Make the dough
00:16
Sift the cake flour, cake flour, sugar and salt. Add butter, knead well, add water on the way, and knead well until it is totally cohesive.
-
2)
Cool the dough
01:18
Wrap the dough in a wrap and chill in the refrigerator for about 20 minutes.
-
3)
Stretch the dough
01:29
Sprinkle strong flour on a cutting board, place the dough, and use a cotton swab to stretch it to a size of 18 cm x 25 cm.
Cut into 9cmx5cm and then cut in half diagonally. -
4)
Roll the dough
02:40
Make a notch in the middle of the shortest bottom, fold it into triangles at both ends, and then roll it toward the apex.
-
5)
Bake the dough
03:02
Place a parchment paper on the top plate, line up the dough, heat it in an oven heated to 170 ° C for about 25 minutes, decorate it with a chocolate pen, and you're done.
Point
・ The ingredients for this time are 20 cookies.
・ By rolling it, a cavity is created inside, and the texture is very good.
・ When stretching the dough, stretch it as a whole, fold it in three equal parts, and repeat stretching.
-There is also a cutting board with memory, so it is recommended to use it because it is convenient for cutting.
-For decoration, you can add melted chocolate or draw a pattern with a chocolate pen for a cute finish.
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