スポンジケーキ（抹茶のスポンジケーキ）｜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
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 60minutes
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Brownie | Hotel de Mikuni's recipe transcription
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Ingredients
- Unsalted butter : 55g
- chocolate : 50g
- Whole egg : 1 piece
- Granulated sugar : 65g
- flour : 25g
- Baking powder : 1.5g
- Walnut : 45g
Time required
60minutes
Procedure
-
1)
Prepare the material
00:20
Bring the butter to room temperature. Chop the chocolate and put it in a water bath to melt it. Finely chop the walnuts. Combine flour (flour and baking powder).
-
2)
Mix butter and granulated sugar
00:35
Put butter in a bowl to make pomade (soft cream) and mix with granulated sugar.
-
3)
Mix the eggs
01:08
Add the beaten eggs little by little and mix.
-
4)
Mix flour, chocolate and walnuts
01:52
Add the flour little by little and mix. Add chocolate and walnuts and mix.
-
5)
bake in an oven
03:29
Place in a mold and bake in an oven at 170 ° C for 15 minutes.
Point
・ Recipe for 6 brownie cups by Kiyomi Mikuni, owner and chef of French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ It is delicious whether it is hot or cold.
・ Milk chocolate is used for chocolate. It can be bitter chocolate or crunchy chocolate. Prepare as you like.
-Ideal for children's snacks.
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