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식탁일기 table diary

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Ingredients

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

Time required

65minutes

Procedure

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.