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Lemon cake ｜ Coris cooking Channel's recipe transcription

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coris cooking

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Ingredients

Egg (medium size) : 1 piece
Granulated sugar : 47g
Cake flour : 18g
Strong powder : 18g
Unsalted butter : 30g
Grated lemon zest : 1 piece
Lemon juice : 1/2 piece

Time required

50minutes

Procedure

1) Apply butter to the mold 00:25
Apply creamy pomade butter, which has been returned to room temperature, to the mold thinly and evenly, and cool the mold in the refrigerator.
2) Mix eggs and granulated sugar 01:16
Break the egg into a bowl and beat it with a whipper. Add granulated sugar, mix lightly with a whipper, mix with a whipper while boiling in a water bath at about 60 ° C to 70 ° C, and warm the eggs until the temperature reaches about 40 ° C. Remove from the water bath and whisk at low speed with a hand mixer for 10 minutes.
3) Make the dough 02:21
Add melted butter to the beaten egg for 10 minutes, mix, grate the lemon zest, add the lemon juice, squeeze and strain, add to the dough and mix with a whipper. Add a mixture of soft flour and strong flour while sieving, mix with a rubber spatula, and mix until the dough becomes glossy.
4) Pour the dough into a mold 04:18
Place in a piping bag, butter and pour into a chilled mold. Add the dough to about 80% of the mold.
5) bake in an oven 05:28
Bake in an oven preheated to 160 ° C for about 25 minutes. As soon as it is baked, remove it from the mold and let it cool, and when it cools, cool it in the refrigerator.
6) Melt white chocolate for coating 06:22
Finely chop the pistachios and melt the white chocolate for coating in a water bath (chocolate temperature is about 40 ° C).
7) Finish 07:09
Turn the chilled lemon cake over and squeeze it with a fork, add chocolate to the circular part, and raise and lower the lemon cake to remove excess chocolate. While the chocolate is melting, put the pistachio on it and cool it in the refrigerator to harden the chocolate.

Point

・ Mix the flour thoroughly until the dough becomes glossy to make the dough smooth.
・ If the butter to be applied to the mold is melted butter, it may accumulate on the bottom of the mold and lead to uneven baking color. It tends to be uniform and the dough can be easily separated after baking.
・ Approximately 50g of white chocolate for coating is sufficient, but when the lemon cake is turned upside down and put on the chocolate, it is easier to put the chocolate on it if the amount of chocolate is large to some extent.
・ It has a refreshing taste when cooled, and becomes fluffy when returned to room temperature.