Authentic Maron bread with a cute shape!
You can easily make the taste of autumn at home.
Use SABATON’s marron paste for a full-fledged marron flavor.
The molding method is also posted in detail, so please try making it at home ★
■ Materials
~ Bread dough ~
Strong flour 200g
Dry yeast 4g
Sanon Tou 30g
Salt 3g
Butter 30g
Egg 30g
Milk 100 ml
This time is how to make a simple pound cake.
Only 4 ingredients! No flour, HM or baking powder!
It’s a simple but full-fledged recipe.
Fluffy and moist texture
Enjoy a simple and simple taste
Finished in a full-fledged pound cake.
Subscribe to the channel, like it!
https://www.youtube.com/channel/UCmZkxD6Tq9mL_pMT-UNS-GA
[recipe]
Material 15 cm
■ Pound cake
Tempura flour 100g
Butter 100g
100g sugar
2 eggs
How to make
0:17
1. Knead 100g of butter that has been returned to room temperature and soften it.
1:03
2. Add 100g of sugar and mix well until it is whitish and firm.
1:41
3. Melt 2 eggs well and mix well in 2 in 3-4 times.
3:32
4. Add 100g of tempura flour and mix thoroughly.
4:07
5. Put the dough in a mold, flatten it, and bake it in an oven preheated to 180 ° C for 45 minutes.
4:46
6. After baking, remove the heat and cut into pieces of your choice.
Complete
19 years old! I make sweets as a hobby!
Lots of questions! If you have any sweets you want to make, I would be grateful if you could write them in the comments!
I also do SNS!
How nice! Please follow me!
I would be very happy if you could put it on tags and stories!
Lees, which is said to be a beauty essence to eat, can be expected to have a beautiful skin effect if you eat 3 tablespoons a day for 2 weeks!
Therefore, this time, we will introduce the lees and pickles of persimmon, which are good for beautiful skin and you can enjoy plenty of koji amazake, which is said to be an intravenous drip.
The thick sweetness of persimmon and the richness of lees and koji amazake blend together to make an exquisite dessert.
Ingredients
2 to 3 persimmons
Lees 60g
4 tablespoons of amazake
How to make
⒈ Peel the persimmon and cut it into bite-sized pieces
⒉ If the lees are hard, steam them to soften them, put them in a plastic bag, add amazake and mix well.
⒊ Put the persimmon in the bag of 2 and gently blend it from the top of the bag. You can eat it as it is, but if you leave it in the refrigerator for 1-2 days, it will be sticky and delicious.
脱力系マクロビチャンネル
やっちゃん＠平戸育子（ひらとやすこ）のプロフィール
Profile of Yachan＠Yasuko Hirado
ゆるベジ料理研究家。Veggie Cooking Expert.
ゆるベジ料理教室・マクロビオティック料理教室・レシピのない子供料理教室などを静岡県中心に主宰。
Presides over macrobiotic cooking classes and children’s cooking classes without recipes, mainly in Shizuoka prefecture.
マクロビオティック料理講師（リマクッキング富士宮校）歴15年。
厳格なマクロビアンの家庭で育ち摂食障害に。克服した経験と、自然食品店勤務２０年の経験を元に、簡単に作れて、美しく、食べておいしいゆる~いマクロビオティック料理の教室を主宰しています。
Raised in a strict macrobiotic family and suffering from bulimia. Based on the experience of overcoming and working at a natural food store for 20 years, I preside over a loose macrobiotic cooking class that is easy to make, beautiful, and delicious to eat.
自分の体を信じることで自然に健康になっちゃう考え方やレシピを、料理教室、ブログ、Instagram、フェイスブックなどで発信しています。
I post up ideas and recipes that make you naturally healthy by believing in your body through cooking classes, blogs, Instagram, Facebook, etc.
ご質問やお料理のリクエストなどコメントをいただけたら超うれしいです。
I would be very happy if you could comment on any questions or requests for food.
このチャンネルでは、ゆる～くマクロビオティックを楽しんでいただける
料理をお届けしています。
On this channel, you can enjoy macrobiotics .
チャンネルを気に入ってくださったら、チャンネル登録をよろしくお願いします。
If you like the channel, please subscribe to it.
チャンネル登録はこちら 脱力系マクロビチャンネル
Click here for channel registration Laid back macrobiotic cooking channel
→https://www.youtube.com/channel/UCmTczHiu5gVxcIchKZvGVYA?sub_confirmation=1
料理教室 マクロビライフ
cooking class
マクロビオテイックは単なる食事法じゃない(^^♪料理を通じてワクワクする生き方を見つけよう♪Macrobiotics are not just a diet (^^ ♪ Let’s find an exciting way of life through cooking ♪
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