お肉いらずのヘルシーレシピ！ふんわり&ジューシーな豆腐つくねの作り方｜料理研究家コウケンテツさんのレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 45minutes
ココナッツチョコチップパウンドケーキ｜마미오븐 MOMMY OVENさんのレシピ書き起こし
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Ingredients
- (A) Egg : Three
- (A)バニラエクストラクト : 適量
- バター : 160g
- 砂糖 : 120g
- (B) Flour : 140g
- (B) Baking powder : 4g
- Coconut slices (for dough) : 50g
- チョコチップ : 30g
- Coconut slices (for toppings) : 適量
Time required
70minutes
Procedure
-
1)
Make dough
00:13
Put (A) in a bowl and mix.
Put butter in another bowl and mix gently with a hand mixer.
Add sugar and mix at medium speed in a hand mixer for 4 minutes.
Add the mixed (A) in 7 to 8 portions and mix at medium speed of a hand mixer.
Sift (B) and mix with a rubber spatula.
Mix coconut slices (for dough). -
2)
Put the dough in the mold
03:27
Pour 1 into a pound cake lined with parchment paper.
Prepare the surface with a rubber spatula.
Place coconut slices (for toppings) and chocolate chips. -
3)
bake
04:28
Bake in the oven at 170-180 degrees for 7-10 minutes.
After that, lower the temperature and bake at 150 to 160 degrees for 28 to 30 minutes. -
4)
冷ます
04:42
型から取り外して冷ます。
Point
・ Return the butter and eggs to room temperature.
・ Preheat the oven at 170-180 degrees.
・ During step 1, occasionally use a rubber spatula to gather the dough on the sides of the bowl.
・ In step 1, after adding (B), mix by cutting with a rubber spatula.
・ You can use your favorite amount of coconut slices and chocolate chips as toppings.
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