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60minutes
Break the egg into a bowl and mix.
Place a parchment paper on the mold.
Put unsalted butter in a bowl and mix with a whisk to make it creamy.
Add granulated sugar in two portions and mix until the color turns white.
Add 1 in 4 portions and mix well each time.
Sift (A) into the sieve and mix with a rubber spatula.
When the powder is gone, mix it back from the bottom.
Put 3 in 2 and dent the center of the dough with a rubber spatula.
Bake at 170 degrees for 20 minutes in the oven and make a notch in the middle of the dough with a knife.
Bake in the oven at 170 degrees for 22 minutes.
4を型から取り出す。
クッキングシートをめくり、粗熱をとる。
冷めたら保存袋に入れて保湿する。
お好みのサイズに切り分ける。
・ Return the unsalted butter to room temperature to soften it.
・ Preheat the oven to 170 degrees.
-Uses a 175 mm x 80 mm x 60 mm pound cake.
・ If the dough becomes glossy during step 3, it is a guide to finish mixing.
・ Bake for a total of 42 minutes during step 4.
・ In step 5, when the pound cake has cooled, put it in a bag and store it for 2 to 3 days while moisturizing it to improve the aroma.
・ Add jam or cream to make it more delicious.
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