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Egg cake | Transcription of Kojocho's recipe

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こうじょうちょー

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Ingredients

たまごの殻 : 適量
レモン : 1個
バター : 50g
卵白 : 2個分
砂糖 : 40g
はちみつ : 10g
(A) Almond poodle : 30g
(A) Cake flour : 20g
(A) Baking powder : 3g
Tea leaves of black tea : 1/2 teaspoon
着色料 : 適量

Time required

40minutes

Procedure

1) Color the egg shells 01:20
Pour water into multiple containers and dissolve the colorant in each.
Soak the egg shells and soak until they are colored.
2) Prepare the lemon 01:47
Grate the lemon zest and squeeze a teaspoon of lemon juice.
3) Make charred butter 02:20
Put butter in a pan and melt until the color changes.
4) 卵白と粉類を混ぜる 02:44
卵白を溶きほぐし、砂糖を加えて混ぜ合わせる。
はちみつを加えて混ぜ、（A）をふるって加え、混ぜる。
5) 生地を仕上げる 03:28
レモン汁、レモンの皮、紅茶の茶葉を加え、、混ぜる。
焦がしバターを加えて混ぜ合わせ、生地を半量ずつ分ける。
6) 生地を着色する 04:04
Add coloring to each dough, mix and put in a piping bag.
7) 生地を焼く 04:17
Remove the egg shells and bake in an oven at 100 ° C for 5 minutes.
Squeeze the dough and bake in an oven preheated to 190 ° C for 15 minutes.
After baking, remove the rough heat and shape the whole to complete.

Point

・ Make a hole in the bottom of the egg shell and wash the inside.
・ Butter may be melted in a microwave oven.
・ When using powder coloring, dissolve in a small amount of water.
・ When squeezing the dough, squeeze it until the 7th to 8th minutes.
・ When baking egg shells, it is recommended to fix them with an aluminum cup.