パウンドケーキ（米のチョコレートパウンドケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 60minutes
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Muffin｜cook kafemaru's recipe transcription
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Ingredients
- egg : 1 piece (60g)
- 甜菜糖 : 60g
- 生クリーム : 100g
- アーモンドプードル : 30g
- 薄力粉 : 70g
- ベーキングパウダー : 2g
- スライスアーモンド : 5g
Time required
40minutes
Procedure
-
1)
make the dough
00:08
Crack the eggs into a bowl and mix with a whisk.
Add beet sugar and mix.
Add almond paste and mix.
Add fresh cream and mix.
Sieve the cake flour and baking powder and mix. -
2)
bake the dough
02:02
Pour 1 into the mold.
Add sliced almonds.
Bake in the oven at 170 degrees for 18-20 minutes. -
3)
finish
02:48
Put it on a cake cooler and remove the rough heat to complete.
Point
・I use L size eggs.
- Bring eggs to room temperature.
・We use fresh cream with 43% milk fat.
・A cup type with a diameter of 6 cm and a height of 5 cm is used.
・Preheat the oven to 170 degrees.
・You can arrange walnuts or blueberries instead of sliced almonds.
・You can substitute beet sugar with cane sugar or granulated sugar.
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