Matcha terrine chocolate｜Transcription of recipe by syun cooking
syun cooking Time required : 60minutes
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ケーキ（レモンのパウンドケーキ）｜table diary 식탁일기さんのレシピ書き起こし
お気に入りに追加
- チャンネル登録者数
- 214.0万人
- 再生回数
- 2.7億回
- 動画数
- 165本
材料
- egg : 2 pieces
- 薄力粉 : 110g
- 砂糖 : 90g
- 無塩バター : 100g
- ベーキングパウダー : 2g
- 蜂蜜 : 6g
- 塩 : 1g
- 粉砂糖 : 100g
- レモン汁 : 22g
所要時間
65分
手順
-
1)
prepare the mold
00:17
Apply butter (not listed) to the mold.
Put in the refrigerator. -
2)
prepare the lemon
00:28
Boil the lemon in boiling water (not listed) for 15 seconds.
Wash in cold water (not listed). -
3)
make the dough
00:40
Crack the eggs into the bowl.
Add sugar, honey and salt and mix with a whisk until the sugar dissolves.
Place the unsalted butter in another bowl and mix on medium speed with a hand mixer.
Sift the cake flour and baking powder into the bowl containing the unsalted butter and mix.
Divide the dough containing the egg into the dough containing the unsalted butter in 3 batches, and mix each time with a rubber spatula.
Grate the lemon peel and mix. -
4)
焼く
02:37
1に3を入れる。
表面を平らにする。
型を高いところから数回落とす。
オーブンで160度50分焼く。 -
5)
粗熱をとる
02:59
型から取り出して粗熱をとる。
ラップに包んで室温で1日置く。 -
6)
アイシングを作る
03:22
粉砂糖にレモン汁を入れて混ぜる。
-
7)
仕上げる
03:32
6を5にかけて乾かす。
ミント(分量外)を乗せて完成。
Point
・A pound type of 160mm x 80mm x 63mm is used.
・Bring unsalted butter and eggs to room temperature.
・The white part of the lemon peel is bitter, so do not put it in the batter.
・The time required does not include the time spent wrapping in plastic wrap and letting it sit at room temperature for a day.
・Preheat the oven at 160 degrees.
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