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Pumpkin cake｜Otel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

Unsalted butter : 70g
甜菜糖 : 100g
塩 : 小さじ1/4
卵 : 1個
冷凍かぼちゃ : 120g
薄力粉 : 150g
(A) baking powder : 小さじ2(8g)
(A) Cinnamon powder : 小さじ1/2
(A) Walnuts (roasted) : 40g
(A) White chocolate (plate chocolate) : 1枚

Time required

65minutes

Procedure

1) prepare 01:06
Put the unsalted butter in a bowl and mix.
When creamy, add salt and mix.
Chop the walnuts and white chocolate into large chunks.
Heat the frozen pumpkin in the microwave and mash it carefully with a spoon.
Crack the eggs into a bowl and mix well.
2) knead the dough with a whipper 03:34
Sprinkle the beet sugar into the butter from Step 1 in 3 portions and knead well until it turns white.
Add the eggs in 3 batches and mix well so that they do not separate.
3) Mix the dough with a rubber spatula 06:43
Add the pumpkin to the batter in two batches and mix well.
Sprinkle the cake flour in two batches and mix in a cutting motion.
Add (A) and mix until combined.
4) 生地を焼く 08:53
Press the dough evenly into the mold and smooth the top surface.
Drop the mold on the table several times to remove the air.
Bake in the lower rack of the oven at 170 degrees for 50 minutes.
When the heat is removed, remove it from the mold and let it cool.
Cut into pieces to your liking and complete.

Point

・This is the amount for one pound type (880ml).
・Keep the butter and eggs at room temperature.
・ Sieve the powder.
・Cut the white chocolate and roasted walnuts into large chunks.
・Frozen pumpkin should be heated according to the instructions on the package.
・Heat the oven to 170℃.
・In hot weather, let the butter rest in the refrigerator to prevent it from melting.
・Eggs will not separate if they are made in the same way as mayonnaise is made.
・In step 2, the key is not to let the dough separate. ・In step 3, don't knead the dough.
・Remove the pumpkin skin if necessary.