スコーン（豆乳バター米粉スコーン）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 35minutes
Victoria cake ｜ Sweets kitchen's recipe transcription
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Ingredients
- Unsalted butter : 200g
- Granulated sugar : 200g
- egg : 200g
- Cake flour : 200g
- Baking powder : 6g
- (A) Frozen berries : 100g
- (A) Granulated sugar : 50g
- Lemon juice : 2 tsp
- (B) Fresh cream : 200g
- (B) Granulated sugar : 15g
Time required
90minutes
Procedure
-
1)
Make the dough
00:25
Put butter in a bowl and whisk until smooth and creamy.
Add granulated sugar and mix until white.
Add the beaten egg little by little and mix well.
Sift the cake flour and baking powder and mix with a rubber spatula until dry. -
2)
Pour the dough into a silicone mold
03:07
Use a rubber spatula to blend the dough into the corners of the mold, and even out the surface so that the overall thickness is even.
Bake in an oven preheated to 170 ° C for about 30-45 minutes. -
3)
Make jam
03:35
Put (A) in a pan and heat over low heat.
Warm while mixing, turn off the heat when thickened, add lemon juice and mix.
Put (B) in a bowl and whisk with a hand mixer to make whipped cream. -
4)
assemble
04:12
Remove the heat and slice the cooled dough into two pieces of even thickness.
Spread the jam on the base dough, put whipped cream on it, and sandwich it with the dough.
Point
・ British cake that has been popular for a long time. Unlike Japanese sponge cake, it has a heavy feel and a finish close to that of pound cake.
・ Because it uses a lot of butter, you can enjoy a sense of satisfaction and happiness with a single bite.
・ Baking two thin doughs saves you the trouble of slicing, so if you have two molds, you should bake two.
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