パウンドケーキ（米粉チョコレートパウンドケーキ）｜HidaMari Cookingさんのレシピ書き起こし
HidaMari Cooking Time required : 60minutes
Financier | My Sweets Recipe Transcription
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Ingredients
- Cake flour : 40g
- Almond poodle : 60g
- sugar : 80g
- Unsalted butter : 100g
- Egg white : 100g
- honey : 20g
- Unsalted butter (for mold coating) : 10g
Time required
60minutes
Procedure
-
1)
Preparation
01:07
Apply butter softened at room temperature to the mold.
Put butter in a pan and heat it over medium heat to make charred butter. -
2)
Make the dough
02:21
Put egg whites in a bowl, cut into pieces, add sugar and mix. Add honey.
Sift the almond poodle and cake flour and add the charred butter with a colander.
Preheat the oven. -
3)
Put the dough in a mold
05:30
Put the mouthpiece in the piping bag and pour the dough against it against a container.
Squeeze into a mold and crush any bubbles. -
4)
Bake
07:03
Bake in an oven at 180 ° C for 15-20 minutes.
Remove from the mold while hot and remove the rough heat with the bulging top facing down.
Point
The video uses a financier type, but it can be made of paper.
Melt the charred butter while shaking the pan over medium heat, and turn off the heat with the desired amount of charring. Soak the pot in water to remove the heat so that it does not burn too much.
Egg white uses about 3 eggs. I don't make meringue, so I don't have to whisk.
When placing the molds on the top plate, make a gap so that the fire can pass evenly.
If the dough is not baked enough, change the orientation of the top plate and heat it.
Financiers can be eaten more deliciously one day after they are baked. Use plastic wrap to prevent it from drying out.
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