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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. 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. 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. 3) Add flour and liquid 02:47

    Add almond powder and mix.
    Add vanilla oil, milk and rum and mix.

  4. 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. 5) Cut the dekopon 05:27

    Cut the dekopon into 7mm width and cut it in half.

  6. 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. 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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