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キャラメリゼパウンドケーキ｜cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

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

Time required

40minutes

Procedure

1) Cut pears 00:03
Peel the pears, cut half into small pieces for mixing the dough, and the other half into combs for decoration.
2) Caramelize 1 00:19
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.
3) Melt the egg 00:53
Insert the egg into a bowl and melt it well.
4) (A)をふるう 00:58
(A)をふるっておく。
5) 生地を作る 01:12
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.
6) 型に流してオーブンで焼く 03:31
型にクッキングシートを敷いて5を流し入れ、上に飾り用の梨を飾り、170℃のオーブンで約50分焼く。
7) 生地を冷ます 04:09
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.

Point

・ 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.