トマト煮込み（鶏手羽のナスとトマトの煮込み）｜オテル・ドゥ・ミクニさんのレシピ書き起こし
Hotel de Mikuni Time required : 55minutes
Weekend Citron ｜ Emojoie Cuisine's recipe transcription
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Ingredients
- Unsalted butter : 100g
- honey : 30g
- egg : 2 pieces
- sugar : 70g
- Lemon zest : 1/2 piece
- lemon juice : 1/2 piece
- (A) Cake flour : 120g
- (A) Baking powder : 1/2 teaspoon
- (B) Powdered sugar : 50g
- (B) Lemon juice : 10g
- pistachio : Appropriate amount
Time required
80minutes
Procedure
-
1)
Preparation
00:43
Add honey to the softened unsalted butter.
Prepare lemon zest and lemon juice.
In a separate bowl, dissolve the sugar in the eggs. -
2)
Make the dough
03:07
In a bowl of butter, put the lemon, egg, and sifted (A) prepared in 1 and let them blend well.
-
3)
Bake
04:16
Pour the dough from 2 into a mold with a parchment paper, bake in an oven at 170 ° C for 60 minutes, remove from the mold and let cool.
-
4)
decorate
05:01
Mix (B) well to make icing and sprinkle on the cake. Sprinkle pistachios.
Point
The material is a 18 cm pound cake as a guide.
Keep unsalted butter soft at room temperature.
Lemon zest is grated lemon zest. In the video, it is grated using a special grater.
The baked cake is iced by cutting off the bulging part. The icing is hung on the back of the cake to prevent it from collapsing.
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