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<amp-youtube layout="responsive" width="500" height="281" data-videoid="Rc6EAs-irWQ" title="ã迷彩ãã¦ã³ãã±ã¼ãããcamouflage cakeãã®ä½ãæ¹/ããã£ã·ã¨ãæãããèåä½ãï¼"><a placeholder href="https://youtu.be/Rc6EAs-irWQ"><img src="https://i.ytimg.com/vi/Rc6EAs-irWQ/hqdefault.jpg" layout="fill" object-fit="cover" alt="ã迷彩ãã¦ã³ãã±ã¼ãããcamouflage cakeãã®ä½ãæ¹/ããã£ã·ã¨ãæãããèåä½ãï¼"></a></amp-youtube></p>
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0:26 ã¬ã·ãï¼Recipeï¼<br />
0:34 åæºåï¼Mold preparationï¼<br />
0:49 䏿ºåï¼Preparationï¼<br />
1:17çå°ä½ãï¼Making doughï¼<br />
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<p>ãIngredientsãFor 1 16.5cm x 7cm pound moldã<br />
â Base dough<br />
110g unsalted butter<br />
90g sugar<br />
95g eggs<br />
35g almond powder</p>
<p>★Plane<br />
36g cake flour<br />
0.6g baking powder</p>
<p>★Match<br />
3g matcha green tea<br />
33g cake flour<br />
0.6g baking powder</p>
<p>★Cocoa<br />
4g cacao powder<br />
32g cake flour<br />
0.6g baking powder</p>
<p>â Syrup<br />
15g water<br />
10g sugar<br />
5g rum (to taste)</p>
<p>ãPreparationã<br />
ã»Mix and sift all the flour ingredients.<br />
ã»Bring butter and egg to room temperature.<br />
ã»Mold preparation with paper.</p>
<p>ãHow to makeã<br />
â Make the base dough. Whip the butter to a smooth consistency, add the sugar and let it aerate until it turns white.<br />
â¡Add the eggs a little at a time in five parts, mixing thoroughly each time to emulsify.<br />
â»If the butter contains air and the eggs are not cold, they will not separate.<br />
â¢Add the almond powder and mix until mixed. Measure the total amount and part into three equal portions.<br />
â»This time, I parted it into three equal portions of 105g each because the total weight was 315g.<br />
â£Add the sifted flour and mix as if folding at first. When the powdery texture disappears, mix until it becomes glossy.<br />
Mix in the matcha and cocoa in the same way.<br />
â¤Put each into a different squeeze bag and pipe randomly into the mold.<br />
If you cut the tip of the bag to a different size, the pattern will appear differently.<br />
â¥Bake at 170â for 20 minutes. After the surface has hardened a little, make a line in the center with a knife, flip it over and bake for another 20-25 minutes. Bake until the cracks are browned.<br />
â¦Make the syrup. Heat water and sugar in the microwave to melt. Add rum to taste.<br />
â§Spread the syrup on the cake, wrap it in plastic wrap and let it rest overnight.<br />
â»Apply the syrup firmly to the corners and lightly to the center.</p>
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🎧解説付 【迷彩パウンドケーキ】【camouflage cake】の作り方/パティシエが教えるお菓子作り!
