Gyudon is a simple and delicious beef bowl thats ready in 15minutes~
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Ingredients: 1 pound mold 16.5✕7cm
■Dough
80g unsalted butter
65g granulated sugar
70g whole eggs
25g almond powder
3g Earl Grey tea leaves
8g boiling water (for tea)
80g cake flour
1.5g baking powder
60g orange peel
4 orange slices
※I used slices in light syrup. Fresh oranges are not recommended because they dry out.
■Tea liquid
50g water
1g Earl Grey tea leaves
※Make a thick black tea liquid with boiling water.
■Syrup
20g black tea liquid
13g granulated sugar
3cc Grand Marnier
Preparations
・Line a mold with paper.
・Let the butter and eggs come to room temperature.
・Preheat the oven to 170°C before starting to make the dough.
・Preheat the oven to 170°C. Make the syrup.
Make the syrup.
①Pour boiling water over the black tea leaves, cover with plastic wrap and leave to steep.
②Whip the butter to a smooth consistency with a whipper, then add the granulated sugar and whip.
③ Add the whole eggs in 4 or 5 portions, making sure to emulsify them thoroughly each time.
If you are not confident about the emulsification, add the almond powder first to prevent separation.
④Add the almond powder and mix.
⑤ Add the black tea that has been steeped in step ①. The tea leaves will open up, so the water will be almost gone.
⑥Sift the flour with the baking powder at once.
⑦At first, mix with a rubber spatula as if fold it, and when the flouriness disappears, mix thoroughly until it becomes glossy.
⑧Mix in the orange peel and pour into the mold. Arrange the orange slices on the surface, avoiding the crack in the center.
⑨Bake at 170℃ for about 45 minutes. While baking, make syrup with tea liquid, granulated sugar and Grand Marnier.
⑩Remove from the mold after baking and remove from the heat. Spread the syrup all over the cake, wrap it in plastic wrap, and let it rest overnight.
Hi! I’m Mariko from Paris.
This time,I made japanese style no beke cheese cake.
It’s one of the world’ favorite dessert！
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