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ケーキ（すだちパウンドケーキ）｜coris cookingさんのレシピ書き起こし

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coris cooking

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Ingredients

egg : 2 pieces
グラニュー糖 : 95g
薄力粉 : 35g
強力粉 : 35g
無塩バター : 62g
すだちの表皮 : 約3個分
すだち果汁 : 約2個分
(A) Powdered sugar : 30g
(A) Sudachi fruit juice : 6g

Time required

60minutes

Procedure

1) Prepare the sudachi 00:39
Wash the sudachi lightly with water (not listed).
Grate the skin of the sudachi and cover with plastic wrap.
Squeeze the sudachi juice.
2) make preparations 01:36
Put the cut unsalted butter in a bowl and melt it in a double boiler (not listed).
Put soft flour and strong flour in a container, mix, and set in a flour sifter.
3) 生地を作る 02:19
ボウルに卵を割り入れ、泡だて器で軽く混ぜる。
グラニュー糖を加えて軽く混ぜ合わせ、湯煎(分量外)をして、更に混ぜる。
湯煎からおろし、ハンドミキサーの中速でよく泡立てる。
1のすだちの表皮を加えてゴムベラで混ぜる。
2の粉類をふるい加え、粉無くなるまで混ぜ合わせる。
2のバターを加えてさっくりと混ぜ合わせる。
1のすだち汁を加えてさっくりと混ぜ合わせる。
4) bake in an oven 05:50
Pour Step 3 into the mold and smooth the surface with your fingers.
Place on a baking sheet and bake in an oven preheated to 150 degrees for 37 minutes.
Check the condition of the dough by inserting a bamboo skewer into it.
Drop the mold and release the steam.
Remove from the mold, turn over the parchment paper on both sides a little and let it cool.
5) レモンのグラス・ア・ローを作る 07:09
(A)を練り合わせる。
6) 仕上げる 07:19
Peel off the cooking sheet from step 4, apply step 5, sprinkle with sudachi skin (not listed), and complete.

Point

-Uses a 17 x 7.7 x 6 cm pound cake mold.
- Line the mold with parchment paper.
・Wrapping in plastic wrap in step 1 prevents the scent of sudachi from escaping.
・The temperature of the hot water bath in step 2 is approximately 30 degrees.
・Touch the dough that was heated in hot water in step 3, and if it has reached the temperature of a slightly lukewarm bath, remove it from the hot water.
・In step 3, it is best to hold the bowl and hand mixer at an angle and place them on the eggs, as this will help incorporate air more efficiently.
・The time required to cool the dough is not included in the required time.
・If you want to keep baked goods for a long time, do not use the sudachi skin for finishing.