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Pound cake｜Cooking See's recipe transcription

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쿠킹씨 Cooking See

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Ingredients

Unsalted butter : 100g
砂糖 : 100g
(A)卵 : 100g
(B)薄力粉 : 100g
(A)塩 : 1g
バニラエッセンス : 2g
(B)ベーキングパウダー : 2g
牛乳 : 20g

Time required

60minutes

Procedure

1) Prepare the mold 01:29
Apply a thin layer of unsalted butter (outside the amount) to the pound cake.
Put it in the refrigerator.
2) Make dough 01:52
Put unsalted butter in a bowl and mix with a hand mixer.
Add sugar in 3 portions and mix each time.
Add vanilla essence and mix until tender.
Put (A) in a container and mix, put in a bowl containing dough in 8 to 10 times, and mix well each time.
Sift (B) into the sieve.
Switch to a rubber spatula and mix gently until a little powder remains.
Add milk and mix until there are no lumps.
3) Put the dough in the mold 06:38
Put 2 in 1.
Lightly tap the mold to remove the air.
Use a rubber spatula to dent the center of the surface of the dough.
Squeeze unsalted butter (outside the amount) to draw a line on the surface of the dough.
4) 生地を焼く 07:12
オーブンで170度45分焼く。
5) 仕上げる 07:18
型から取り外して粗熱をとる。
ラップに包み冷蔵庫で1日置く。
お好みのサイズに切り分ける。

Point

・ A 16 cm x 8 cm x 16.5 cm pound cake is used.
・ Return unsalted butter, eggs and milk to room temperature.
・ When returning unsalted butter to room temperature, do not soften it until it melts. As a guide, you can lightly touch it with your finger and crush it.
-Preheat the oven to 170 degrees.
・ If sugar is added at once in step 2, it absorbs water and the butter becomes hard and difficult to mix, so add it in 3 portions.
・ By squeezing unsalted butter (outside the amount) in step 3 so as to draw a line on the surface of the dough, cracks will occur during baking and the finish will look better.