しっとり！【バナナケーキ】【banana cake】の作り方/パティシエが教えるお菓子作り！

harapeko

5年前

<div class="video"><iframe width="200" height="113" src="https&colon;//www&period;youtube&period;com/embed/CuqIUemHIY4&quest;feature=oembed" frameborder="0" allow="accelerometer&semi; autoplay&semi; clipboard-write&semi; encrypted-media&semi; gyroscope&semi; picture-in-picture" allowfullscreen></iframe></div>&NewLine;ãªã³ã©ã¤ã³ã¹ã¤ã¼ãã¹ã¯ã¼ã«Saki&period;+ä¸å¶å²çµµã§ãã&NewLine;ä»åã¯ãããã±ã¼ãããç´¹ä»ãã¾ãã &NewLine;ãæ±ºã¾ããã¨ã®ããã§ããããããã¯å®çã®ãã®ãã &NewLine;è¥ããããã ã¨ããã¿ãåºã¾ãï¼å®è¨¼æ¸ã¿ï¼ &NewLine;å°ãéãã®è³ªæã§ãããè»½ããã®ããå¥½ã¿ã®æ¹ã¯ãããã®éãæ¸ããã¦ãã ããã &NewLine;ææé ã«è¨è¼ãã¦ãã¾ãã&NewLine;é³å£°è§£èª¬ä»ãã¼ã¸ã§ã³ã¯ãã¡ããããè¦§ãã ãã↓ &NewLine;https&colon;//youtu&period;be/4VXSsDedpwY&NewLine;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&NewLine;ãªã³ã©ã¤ã³ã§ãèåæå®¤ããã£ã¦ãã¾ãï¼&NewLine;å¬å¼HPããhttp&colon;//saki-plus&period;com/ &NewLine;ã¡ã«ãã¬ã http&colon;//saki-plus&period;com/maillesson/ &NewLine;Instagramãhttps&colon;//www&period;instagram&period;com/saki&period;plus/&quest;hl=ja &NewLine;FaceBook http&colon;//www&period;facebook&period;com/sakie&period;nakajima&period;ss &NewLine;ãã®ä»ãã¢ããã¤ã¶ã¼ã»ã¬ã·ãéçºçãè¡ã£ã¦ãã¾ãã&NewLine;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&NewLine;Ingredients&colon; 1 pound mold with a 7 x 16&period;5 cm base &NewLine;130g banana &NewLine;â»If you prefer a fluffier texture, change the weight from 130g to 100g&period; &NewLine;80g unsalted butter &NewLine;45g sugar &NewLine;30g brown sugar &ast;If you don&&num;8217&semi;t have brown sugar, you can use granulated sugar&period; &NewLine;20g almond powder &NewLine;55g whole egg (about 1 large egg) &NewLine;50g cake flour &NewLine;50g bread flour &NewLine;4g baking powder &NewLine;Rum&NewLine;Preparations &NewLine;ã»Line a mold with paper&period; &NewLine;ã»Preheat the oven to 180°C before starting to make the dough&period; &NewLine;ã»Preheat the oven to 180°C&period; Bring the eggs to room temperature&period;&NewLine;How to make &NewLine;(1) Mash the banana into a paste, leaving the grains lightly intact&period; &NewLine;(2) Make the butter smooth, add the granulated sugar and brown sugar, and let it air dry until it becomes white and light&period; &NewLine;(3)Add the almond pudding and mix&period; &NewLine;(4)Add the eggs in three parts&period; Add the eggs in three additions, making sure to emulsify them thoroughly each time&period; &NewLine;â»If the temperature of the eggs is too low, the butter will harden and separate, so the temperature of the eggs is very important&period; &NewLine; (5) Add the banana paste&period; The water content will increase and the mixture will separate, but don&&num;8217&semi;t worry and don&&num;8217&semi;t overmix&period; &NewLine;(6) Sift together the flour, and baking powder at once&period; &NewLine;(7) Mix with a spatula as if fold it, until the dough becomes shiny&period; &NewLine;â»Be careful not to mix too much or the banana will release water and separate&period; &NewLine;(8)Pour the dough into a mold, raise both ends, and bake at 180â for about 45 minutes&period; &NewLine;â»If you want to make the cracks look nice, insert a knife in the center after about 15 minutes&period; &NewLine;(9)When the crack is browned and baked, shock the cake a 3 times and remove from the mold&period; &NewLine;(10)Smear the surface with liquor if desired, remove from heat, wrap in plastic wrap and leave to rest overnight&period; 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