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ケーキ（米粉のパウンドケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

Unsalted butter : 50g
グラニュー糖 : 100g
卵 : 2個
(A) Rice flour : 100g
(A) baking powder : 3g

Time required

65minutes

Procedure

1) prepare the flour 00:39
Sieve (A) 2-3 times.
2) make the dough 01:19
Put the unsalted butter in a bowl and knead with a rubber spatula until soft.
Add granulated sugar and mix.
Crack the egg, beat it, put it in, add half the amount and mix with a whisk.
Add the remaining eggs and mix.
Add 1 and mix.
3) bake 04:25
Pour 2 into the mold.
drop a few times.
Lower the temperature of the preheated oven to 170 degrees and bake for 50 minutes.
Remove from mold.
4) 仕上げる 04:52
3が温かいうちにラップで包む。
粗熱をとる。
ラップとクッキングシートを外す。
お好みの大きさに切って完成。

Point

・This is the amount for one pound mold.
・I use M-L size eggs.
・Spread a cooking sheet on the mold in advance.
・Preheat the oven to 180 degrees.
・By sieving (A), it will mix evenly and the finish will be stable.
・Granulated sugar can be replaced with white sugar.
・You don't have to worry if the egg separates.
・By wrapping it in plastic wrap while it is still warm, the steam will not escape and the finish will be better.
・Can be wrapped in plastic wrap and stored frozen.