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ケーキ(キャロットケーキ)|オテル・ドゥ・ミクニさんのレシピ書き起こし

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Ingredients

  • Beet sugar (for dough) : 100g
  • (A) Egg : 2 pieces
  • (A) salt : ひとつまみ
  • サラダ油 : 80cc
  • Carrot : 200g
  • くるみ(ロースト) : 50g
  • レーズン : 30g
  • 薄力粉 : 140g
  • (B) baking powder : 小さじ1(4g)
  • (B) Cinnamon powder : 小さじ1
  • (B) Nutmeg powder : 小さじ1/2
  • クリームチーズ : 200g
  • 生クリーム : 50g
  • beet sugar (for frosting) : 70g
  • レモン汁 : 小さじ1

Time required

70minutes

Procedure

  1. 1) prepare 00:31

    Preheat the oven to 180 degrees.
    Bring cream cheese to room temperature.
    Wash carrots thoroughly.
    Line the baking pan with an oven sheet.

  2. 2) cut material 01:31

    Roughly chop the walnuts (roasted) and raisins and mix.
    Grate carrots.

  3. 3) make the dough 03:07

    Put (A) in a bowl, stir with a whipper until the eggs are soft, add beet sugar (for dough) and mix well until dissolved.
    Add salad oil little by little while stirring to emulsify.
    Add the cake flour little by little while stirring, then add (B) and mix further.
    After adding all of 2, mix with a rubber spatula until glossy, and pour into the baking mold.
    Drop the baking pan on the table several times to remove the air.

  4. 4) 生地を焼く 07:20

    予熱したオーブンに入れ、180度で40分焼く。

  5. 5) フロスティングを作る 07:35

    クリームチーズをホイッパーで柔らかくなるまで混ぜる。
    てんさい糖(フロスティング用)を加えてよく混ざったら、氷水を張ったボウルの上で、生クリームを少量ずつ加えながら混ぜる。
    レモン汁を加えて混ぜたら、冷蔵庫に入れておく。

  6. 6) 仕上げる 09:56

    4が焼きあがったら冷やして型から外し、熱が取れたら上に5をのせる。
    冷蔵庫で冷やしたら完成。

Point

・The amount of ingredients is 880ml pound type or 18cm square type.
・If you are concerned about the carrot skin, you can peel it.
・Emulsify well for better texture.
・If the baking is uneven, it is better to rotate it 180 degrees in half the baking time before baking.
・For baking, poke a bamboo skewer and bake for an additional 5 to 10 minutes when the dough sticks to it.
・It is best to cut the cake with a warm knife.

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