Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 10minutes
Dekopon Butter Cake | Transcription of coris cooking's recipe
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Ingredients
- デコポン : 3/4個
- (A) Unsalted butter : 7g
- (B)無塩バター : 45g
- グラニュー糖 : 50g
- 卵 : 1個
- アーモンドパウダー : 15g
- バニラオイル : 少々
- 牛乳 : 15g
- ラム酒 : 5g
- デコポンの皮 : 3/4個分
- (C)薄力粉 : 60g
- (C)ベーキングパウダー : 1g
- ナパージュ : 適量
- チャービル : 1本
Time required
60minutes
Procedure
-
1)
Mix butter
00:13
Apply (A) butter to the entire mold and cool in the refrigerator.
Mix the butter from (B) until smooth. -
2)
Add granulated sugar eggs
00:48
Add granulated sugar to 1 in 2 portions and mix until white.
Melt the eggs, add them little by little and mix each time. -
3)
Add flour and liquid
02:47
Add almond powder and mix.
Add vanilla oil, milk and rum and mix. -
4)
デコポンの皮と粉類を加える
03:30
Grate the dekopon skin, add and mix.
Mix (C), sift and mix. -
5)
Cut the dekopon
05:27
Cut the dekopon into 7mm width and cut it in half.
-
6)
型に生地を絞る
06:36
絞り袋に生地を入れ、型に絞って表面をならす。
デコポンを並べ、粉糖をまぶして天板に置く。 -
7)
仕上げる
08:28
180℃に予熱をしたオーブンで、27~30分焼く。
粗熱を取り、ナパージュを塗ってチャービルをのせたら完成。
Point
・ Bring the butter to room temperature in advance to soften it.
・ A tart type with a diameter of 15 cm is recommended.
・ Because the tart dough is brittle, remove it from the mold after removing the rough heat.
・ When using a mold that is not Teflon-processed, apply butter and sprinkle with strong flour.
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