- 無塩バター : 120g
- グラニュー糖 : 100g
- 全卵 : 100g
- (A) Cake flour : 120g
- (A) Baking powder : 小さじ1
- 和梨 : 300g
- グラニュー糖 : 15g
- 無塩バター : 10g
Peel the pears, cut half into small pieces for mixing the dough, and the other half into combs for decoration.
Heat the frying pan over low heat, add butter, add granulated sugar and 1 as soon as it melts, and heat until it is colored. After heating, take it out and let it cool.
Melt the egg
Insert the egg into a bowl and melt it well.
Add unsalted butter to the bowl, mix with a hand mixer, add granulated sugar and mix further. When it becomes whitish, add the eggs in 4 to 5 portions and mix well each time. Add 4 in 3 portions and mix with a rubber spatula until glossy. Add the pear for mixing the dough from 1 and mix the whole.
When it's cooked, remove it from the mold while it's still warm and let it cool on the cake cooler. Complete by letting it sit at room temperature for 5-6 hours.
・ Recipe for one 18cm x 8cm x H6cm pound cake.
・ Bring the eggs to room temperature.
・ Step 2 Be careful because if you fry over high heat, the sugar will harden and will not dissolve.
・ If possible, enjoy it at room temperature by the next day. If stored in a refrigerator, return it to room temperature. Even if it is stored frozen, it should be thawed naturally at room temperature.
・ The time required does not include the time to bake in the oven and the time to cool the dough.