ポン酢浸し（揚げなす風のポン酢浸し）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 12minutes
桃と紅茶のバターケーキ｜cook kafemaruさんのレシピ書き起こし
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Ingredients
- 卵 : 1個
- グラニュー糖 : 60g
- プレーンヨーグルト : 80g
- 溶かしバター : 50g
- (A) Cake flour : 90g
- (A) Almond poodle : 20g
- (A) Baking powder : 2g
- (A) Black tea (Earl Gray) : 2g
- Canned peaches : 130g
Time required
50minutes
Procedure
-
1)
Cut the peach
00:05
Open the can of peaches and wipe off excess syrup with cooking paper. Cut the peach to a thickness of about 5 mm.
-
2)
Make the dough
00:40
Break the egg into a bowl, add granulated sugar and mix well. Add plain yogurt and melted butter in order and mix well each time. Sift (A) and mix well.
-
3)
Put the dough in an aluminum cup
02:15
Use a spoon to put 2 in an aluminum cup. Put 1 on it.
-
4)
仕上げる
02:52
3を170度に予熱したオーブンで24分焼く。オーブンから取り出し、ケーキクーラーのうえにのせて冷ます。
Point
・ Bring the eggs to room temperature.
・ Because the butter is melted and used, the dough can be easily mixed.
・ The baking time varies depending on the oven, so adjust accordingly.
・ Preheat the oven in advance.
・ Canned peaches go well with butter dough.
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