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パウンドケーキ（紅茶のフルーツパウンドケーキ）｜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: 5.2億回
Number of Videos: 649本

Ingredients

Dried fruit : 120g
(A) Black tea leaves : 4g
(A)Water : 50g
(A) Cane sugar : 50g
(A) Rum : 大さじ1
無塩バター : 100g
(B) Cane sugar : 90g
(B) Salt : ひとつまみ
全卵 : 2個
(C)Rice flour : 100g
(C)Baking powder : 4g
粉砂糖 : 40g
レモン汁 : 小さじ1
ピスタチオ : 適量
ドライフランボワーズ : 適量
金箔 : 適量

Time required

85minutes

Procedure

1) Make dried fruit syrup 00:22
Weigh the dried fruits and cut them into the same size.
Put (A) in a pot and heat until the cane sugar dissolves and it boils.
Put the pot down and add the dried fruits.
Mix and soak for 3 hours.
2) make the dough 02:10
Add unsalted butter to a bowl and mix with a whisk.
Add (B) and mix until it becomes white.
Mix whole eggs and put 1/3 of them in a bowl.
Add 1/3 of the remaining whole eggs and mix.
Add all remaining whole eggs and mix.
Sift in (C) and mix with a rubber spatula until no powder remains.
Add 1 and mix.
3) bake 05:31
Put 2 into a mold lined with parchment paper.
Make an indentation in the center with a rubber spatula.
Bake in an oven preheated to 170 degrees for 45-55 minutes.
Once baked, remove from the mold and wrap in plastic wrap to remove heat.
4) アイシングを作る 06:24
容器に粉砂糖を入れる。
レモン汁を少量ずつ入れながら固さを調整しながら混ぜる。
5) 仕上げる 07:20
Add step 4 to the pound cake once it has cooled down.
Finished with pistachios, dried framboise, and gold leaf.

Point

・In the video, the dried fruits used are figs, prunes, raisins, and orange peel.
- Bring unsalted butter and whole eggs to room temperature.
・You don't have to add rum if you like.
・In the video, Darjeeling tea leaves are used.
・You can substitute soft flour for rice flour.
・If the top of the pound cake looks like it will burn while baking, cover it with aluminum foil.