Salad (Pumpkin Salad) | Recipe transcription from Yuyuga Shokudo
Evening cafeteria Time required : 30minutes
ケーキ（レモンケーキ）｜cook kafemaruさんのレシピ書き起こし
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Ingredients
- egg : 2 pieces (120g without shell)
- てんさい糖 : 130g
- 生クリーム : 200g
- (A) soft flour : 120g
- (A) Almond poodle : 40g
- (A) baking powder : 5g
- レモン汁 : 40g
- lemon peel : 1 piece
- powdered sugar : 50g
- water : 1 teaspoon
- ピスタチオ : 適量
Time required
40minutes
Procedure
-
1)
prepare the lemon
00:06
Prepare the lemon juice by squeezing the lemon.
Grate the lemon peel. -
2)
make the dough
00:37
Crack the eggs into a bowl and mix with a whisk.
Add beet sugar and mix.
Add the fresh cream and mix.
Sift in (A) and mix.
Add 1 and mix.
Place in a piping bag. -
3)
bake
02:56
Line a muffin tin with glassine paper.
Squeeze out 2 and drop it several times to remove the air.
Bake in the oven for 20 minutes at 170 degrees.
Take it out of the muffin mold and let it cool. -
4)
アイシングを作る
04:06
容器に粉糖と水を入れて混ぜる。
-
5)
トッピングをする
04:22
4を3にかける。
ピスタチオを乗せて完成。
Point
・The amount is for 12 pieces.
・The capacity of each muffin mold is 70ml.
・You can substitute granulated sugar for beet sugar.
・The fresh cream used is 35% milk fat, but you can use vegetable whipped cream instead.
・Preheat the oven to 170 degrees.
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