Hello!
I'm Reiko Fujii, a culinary researcher ^^
This time I will introduce chocolate pound cake ^ ^
For moist cocoa-filled pound dough
I mixed plenty of chopped chocolate ♪
After baking, seasoned with brandy
By soaking in syrup
It melts in the mouth and smells better.
【chapter】
00:00 Opening
00:20 Preparation
01:11 Whip butter and granulated sugar
01:57 Add eggs
02:58 Add flour and chocolate
04:15 Pour into a mold and bake
05:47 Baked and finished
08:04 I'll have it!
09:25 Ending & Recommended Video
[Material] One 18 cm pound cake
Butter ・ ・ ・ 100g
Whole egg ・ ・ ・ 90g
Granulated sugar ・ ・ ・ 70g
A. Cake flour ・ ・ ・ 80g
A. Almond poodle ・ ・ ・ 20g
A. Cocoa powder ・ ・ ・ 12g
A. Baking powder ・ ・ ・ 3g
Chocolate ・ ・ ・ 40g
B. Hot water ・ ・ ・ 10g
B. Granulated sugar ・ ・ ・ 10g
Brandy ・ ・ ・ 10g
▼ Tools used
Powder sieve
Hand mixer
Pound type
Rubber Bella
[Preparation]
・ Sift together with A.
・ Return the butter to room temperature and soften it.
・ Heat the whole egg in a water bath to the extent of human skin.
・ Apply a thin layer of butter to the pound cake and lay it down.
・ Preheat 170 ℃ with the top plate in the oven.
・ Chop chocolate roughly.
・ Mix B and melt, and when the heat is removed, mix brandy and make syrup.
[How to make]
①
Smooth the butter with a rubber spatula and
Add granulated sugar and mix,
Whip with a hand mixer until whitish.
②
Add whole eggs little by little,
Mix well with a hand mixer each time.
③
Add A in 3 portions and mix with a rubber spatula so that it returns from there each time.
Even after the powder is mixed, mix it several times to make it glossy.
④
Add chocolate and mix to spread throughout.
⑤
Pour the dough into a paper-covered mold
Bake in an oven at 170 ° C for about 45 minutes.
⑥
The surface dries about 10 minutes after you start baking, so
Make a notch with a knife and quickly put it back in the oven.
⑦
After baking, remove it from the mold and take it out.
Cool on the cake cooler.
When the heat is removed, brush the syrup.
When the water on the surface has settled down
Wrap it in plastic wrap and let it sit in the refrigerator overnight
You can eat it more deliciously.
⑧
When cutting, we recommend a kitchen knife warmed with boiling water.
It is ready to eat when it returns to room temperature.
【point】
・ When it is difficult to mix powders,
Make a cut in the dough with a rubber spatula
If you increase the surface area, it will be mixed quickly.
・ As a guide, the cracks should be browned.
If it is cocoa dough, the color is too dark to judge, so
Whether the cracks are dry or not
It is a good idea to stick a bamboo skewer and check if the dough comes with it.
・ In addition to brandy, rum, Grand Marnier, Cointreau, etc.
Please use whatever you like.
If you do not want to use alcohol,
It can be made with just syrup with sugar and hot water.
▼ Recipe (with photo) is posted here!
rekoneko.com//
I made it! When posting the photo on SNS
With @rekoneko tag
#Rekoreshipi (all hiragana!) Hashtags
I would be happy if you could put it in ♡
* We do not answer questions regarding material substitution and arrangement 🙏🏻
Please enjoy at your own discretion ✨
* Recipe diversion / reprinting is strictly prohibited ✍🏻
= =
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