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ケーキ（固めのプリンケーキ）｜HidaMari Cookingさんのレシピ書き起こし

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HidaMari Cooking

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Number of View: 5.3億回
Number of Videos: 767本

Ingredients

(A) water : 大さじ1
(A) Granulated sugar : 50g
water (for caramel) : 大さじ1
卵 : 3個
Egg yolk (for pudding dough) : 1個
Granulated sugar (for pudding dough) : 60g
牛乳 : 350ml
バニラエクストラクト : 小さじ1
卵白 : 2個
Granulated sugar (for sponge cake) : 40g
Egg yolk (for sponge cake) : 1個
薄力粉 : 35g

Time required

90minutes

Procedure

1) make caramel 00:17
Put (A) in a pan.
Heat over medium heat while swirling the pan until it turns a caramel color.
Turn off the heat, add water (for caramel), and cover.
Mix by rotating the pot.
put in the mold.
2) make pudding dough 01:40
Add the milk and the remaining 1 to the pot of 1.
Heat until 1 melts.
Put eggs and egg yolks (for pudding dough) in a bowl and mix.
Add granulated sugar (for pudding dough) and mix.
Add warm milk and mix.
3) make a sponge cake 03:30
Put the egg whites in a bowl and whisk.
Add granulated sugar (for sponge cake) in 2 batches and whisk each time.
Add egg yolk (for sponge cake) and whisk.
Add the cake flour while sifting and mix.
4) 湯煎焼きする 05:42
Strain 2 with a colander.
Pour the strained 2 into 1.
Put 3 on top.
Add hot water (not listed) and 1 in a heat-resistant vat.
Bake in an oven preheated to 160 degrees for 20 minutes.
Cover with aluminum foil and bake in an oven preheated to 150 degrees for 30 minutes.
Remove from vat and cool.
Cover with aluminum foil and chill in the refrigerator for 2 hours.
5) 仕上げる 07:12
型から取り出し、食べやすい大きさに切る。
お皿に盛って完成。

Point

・Use 7cm x 16cm type.
・Do not touch the caramel, but heat it while turning the pan.
・Mix the eggs and egg yolks from Step 2 until there are no white lumps left.
・After adding the egg yolk in step 3, beat with a hand mixer at low speed.
・Add the cake flour and mix until the mixture is no longer powdery.