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かぼちゃのパウンドケーキ | 咲夜ちゃんのお料理教室さんのレシピ書き起こし

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咲夜ちゃんのお料理教室

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Ingredients

かぼちゃ : 250g
無塩バター : 100g
薄力粉 : 100g
砂糖 : 70g
卵 : 2個
ベーキングパウダー : 小さじ1

Time required

60minutes

Procedure

1) かぼちゃの下準備をする 01:00
Take pumpkin seeds and cotton.
After cutting it into 10 equal parts, put it in the microwave and heat it at 600w for 4 minutes.
2) Crush the pumpkin 03:17
Peel the pumpkin and crush it with a masher to make a paste.
3) バターをクリーム状にする 03:30
Mix the butter until it becomes a smooth cream.
4) 材料を混ぜる 04:25
Add crushed pumpkin and sugar to butter and mix.
Next, add the beaten egg in 4 portions and mix.
Finally, add the cake flour and baking powder and mix them so that no powder remains.
5) 型に流し込む 05:43
Place a parchment paper on the mold and pour the dough into it.
After pouring, level the surface evenly.
Bleed the air about 3 times.
6) オーブンで焼く 06:08
Bake in an oven preheated to 170 ° C for 40 minutes.
If it is not baked to the middle, bake it in the oven again while checking it.

Point

・ If you want to use the pumpkin seeds and cotton parts as well, you can use them in other dishes as you like, such as finely chopping the cotton fibers and mixing them, or using the parts inside the seeds.
・ If you lightly heat the pumpkin in the microwave before cutting it, it will become softer and easier to cut.
・ Wipe off the water that comes out when warmed with kitchen paper.
・ If the pumpkin meat is crushed enough so that no lumps remain, the finish will be smooth.
・ It is easy to make butter creamy if it is returned to room temperature.
・ The dough swells when baked, so if you keep the surface flat, you can bake it cleanly.