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ケーキ（コーヒーパウンドケーキ）｜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

(B) soft flour : 100g
(B) baking powder : 3g
Unsalted butter (for dough) : 40g
millet sugar (for dough) : 100g
卵 : 2個
インスタントコーヒー : 10g
Hazelnuts (chopped, for dough) : 40g
(A) millet sugar : 20g
(A) Unsalted butter : 10g
Soft flour (for crumble) : 15g
hazelnuts (for crumble) : 10g

Time required

70minutes

Procedure

1) prepare the mold 00:17
Spread a cooking sheet on the mold.
Preheat the oven to 180 degrees.
2) make a crumble 00:35
Chop the hazelnuts (for the crumble) with the skin on.
Put (A) in a bowl and mix until it becomes a paste.
Add the cake flour (for crumble) while sifting and mix.
Add chopped hazelnuts and mix to combine.
3) 粉類をふるう 02:52
Combine (B) and sieve 2-3 times.
4) make the dough 03:47
Put unsalted butter (for dough) in a bowl and knead.
Add millet sugar (for dough) and mix to form a paste.
Crack the egg into another bowl, beat it, add the instant coffee and mix.
Add half of the instant coffee mixture to the batter and mix with a whisk each time.
Add 3 and mix, switch to a rubber spatula and mix well.
Add chopped hazelnuts (for dough) and mix.
5) 型に入れる 07:20
Pour 4 into the mold from 1 and lightly drop the mold several times so that the dough is evenly distributed.
Tear off 2 and put it on the surface.
6) 焼く 07:59
170度に温度を下げたオーブンで50分焼く。
型から取り出し、粗熱を取る。
食べやすい大きさに切り、お皿に盛って完成。

Point

・Use a pound mold measuring 7.5cm x 17cm x 6cm ・You can substitute your favorite sugar, such as refined sugar, granulated sugar, or powdered sugar, for millet sugar. Brown sugar goes well with coffee.
・Make the unsalted butter from steps 2 and 4 soft at room temperature before use.
・In step 2, you can omit the hazelnuts or add instant coffee.
・Chop the hazelnuts from Step 4 before using.
・You can add milk to step 4 to make it cafe au lait style, or add matcha powder or black tea powder to arrange it.
・If you eat it overnight, it will have a moist finish.
・Wrap and freeze.