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Gateonante｜Otel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

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

Time required

50minutes

Procedure

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) 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) 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.