｛おうちカフェ企画｝sweets vlog & recipe 栗パウンドケーキで秋満喫🌰肌寒くなった今日は家にこもって…☕🫖秋の味覚を楽しもう🌰

｛おうちカフェ企画｝sweets vlog & recipe 栗パウンドケーキで秋満喫🌰肌寒くなった今日は家にこもって…☕🫖秋の味覚を楽しもう🌰

The sky has become completely autumnal. If every day is busy, it seems that enjoying the season will be postponed. I have a friend who always teaches me how to enjoy seasonal things. Last year, the child made chestnut simmered in astringent skin. It was so delicious that I was looking forward to making it myself this year. The shibukawani I made for the first time was easier to make than I had imagined. Now is the time to order anything online. But I feel the joy of making things by hand again. On this day, I made a chestnut pound cake using boiled chestnuts. I greedily put a lot of whipped cream on it. Sprinkle with cinnamon powder. Finished with chestnuts and herbs. You can have a good time with the feeling of being in a cafe. I would be happy if you could enjoy autumn together with this video. Place eggs and sugar in a bowl and mix. Add salad oil in several batches and mix well each time. Add the milk in two batches and mix well. Add the cake flour and baking powder through a sieve and mix with a spatula. Add rum and mix well. Put the dough in the bottom of the mold lined with a cooking sheet. Arrange the simmered astringent skins that have been cut in half. Place the dough on top of the arranged chestnuts. Add chestnuts. If there are few chestnuts, just the bottom one is fine. Put the dough on top and arrange it. Bake in an oven preheated to 170°C for 40 minutes. Wrap the dough in plastic wrap as soon as it is baked. This will make the dough moist.

【材料】
卵　１個
砂糖　６０ｇ
サラダ油　６０ｍｌ
牛乳　６０ｍｌ
薄力粉１５０ｇ
ベーキングパウダー　1.5ｇ
栗の渋皮煮

ホイップクリーム　100ｍｌ
砂糖　20ｇ
シナモンパウダー

170℃で40分焼く。

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