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Blueberry butter cake | Transcript of cook kafemaru's recipe

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cook kafemaru

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Ingredients

Unsalted butter : 100g
Granulated sugar : 40g
卵黄 : 2個(40g)
卵白 : 2個(60g)
きび砂糖 : 40g
(A)薄力粉 : 100g
(A)アーモンドプードル : 20g
(A)ベーキングパウダー : 3g
冷凍ブルーベリー : 80g
(B)薄力粉 : 3g

Time required

100minutes

Procedure

1) Preparation of flour and egg yolk dough 00:08
Sift (A) and set it aside. Put unsalted butter in a bowl and mix with a spatula, add granulated sugar and mix until whitish. Add egg yolk in 4 to 5 portions and mix to emulsify.
2) Make meringue 01:42
Put egg whites in a bowl and mix to make meringue. Add millet sugar in 3 portions and mix further.
3) Make dough 02:40
Add 1 flour, 1 egg yolk dough, and 2 meringue alternately and mix.
4) 型に入れる 04:36
冷凍ブルーベリーに(B)をまぶす。型に生地を入れて間にブルーベリーを入れる。
5) 焼いて寝かせる 05:30
170度に予熱したオーブンで50分焼く。焼き上がったら、触れるくらいまで20分ほど冷まし、その後ビニール袋に入れ室温で一晩寝かせたら完成。

Point

・ Bring egg yolk and butter to room temperature.
・ Put a cooking sheet on the mold.
・ Preheat the oven to 170 ℃.
・ In step 3, mix the egg yolk dough with meringue and the shaken flour alternately. Egg yolk dough → meringue (1/3) → flour (1/2) → meringue (1/3) → flour (1/2) → meringue (1/3) When gloss comes out, mixing is complete.
・ If the dough is dented in the center in 4, it will be easier for the fire to enter evenly.