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Gateonante|Otel de Mikuni's recipe transcription

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材料

  • Unsalted butter : 90g
  • 塩 : 小さじ1
  • 甜菜糖 : 90g
  • アーモンドパウダー : 100g
  • 卵 : 2個
  • ラム酒 : 40㏄
  • 薄力粉 : 30g
  • (A)粉糖 : 100g
  • (A)水 : 大さじ1

所要時間

50分

手順

  1. 1) 生地を作る 02:20

    Put the butter in a bowl and smooth it with a whipper.
    Add salt and beet sugar and mix.
    Add almond powder and knead well to form a dough.
    Add the beaten egg in 4 batches and mix well each time.
    Add rum and cake flour in order and mix.

  2. 2) 焼く 07:27

    Put 1 in the cake mold.
    Drop it from the top several times to remove the air, and smooth the surface with a rubber spatula.
    Bake in an oven preheated to 180°C for 30 minutes.

  3. 3) finish 08:30

    Mix (A) in a bowl to make a glassage.
    When the rough heat of 2 is removed, apply the glassage to the surface.
    Complete when the surface is dry.

Point

・Use an 18cm cake mold.
・ Sift unsalted butter and flour into a cake mold.
・When kneading the dough, use a whipper or rubber spatula to knead well.
・You can use a blender to mix the eggs.
・Emulsify the dough and mix well so that it does not separate.
・Glassage gives luster and luster.

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