vol.221【リピ確定❗️】18cmパウンド型で作る❗️芳香な香りのバニラケーキ How to make Vanilla Pound Cake.

vol.221【リピ確定❗️】18cmパウンド型で作る❗️芳香な香りのバニラケーキ How to make Vanilla Pound Cake.

#18cm pound mold #pound cake #vanilla beans #rum #vanilla cake This time, I will publish a holiday recipe. It is a “vanilla cake” made with an 18 cm pound mold. A pound cake that both adults and children will love. “This recipe was actually a pound cake that everyone was happy to serve to customers.” Weighing is the key to making desserts. The bowls and other items to be used are a little bulky, but if you prepare them properly in advance, all you have to do is make them all at once. “In order to make the work good and easy to make, the preparation contents and procedures are explained in detail.” Adult taste? If you think about it, the scent of “vanilla and rum” that children will love. A special our recipe. Please take a look to the end. In the second half, please take a look at the 30-second sui-sui column. Gekkeikan Okura Memorial Hall, Fushimi-ku, Kyoto If you want to increase your cooking repertoire, please subscribe to our channel. Vanilla cake : measuring and preparation of ingredients Prepare unsalted butter, cut it thinly, and put 100g in a bowl. Bring back to room temperature. “This is because the larger and thinner the surface, the easier it is to return to room temperature.” In the meantime, spread a thin layer of butter on the inside of an 18 cm pound mold. In addition, if you put an oven sheet on it, it will be easier to take it out after baking. “Let’s Cut the oven sheet leaving a margin of about 1 cm in height.” Add 1/2 vanilla bean to the bowl of butter. “Vanilla beans from Madagascar.” Split the vanilla pod in half and use the back of a knife to scoop out the vanilla beans. The remaining pods are a waste, so save them. It’s also good to flavor hot milk or put it in granulated sugar to make vanilla sugar. In this state, let the butter come to room temperature. In another bowl, add 110g of powdered sugar. In another bowl, 110g of almond poodle. In another bowl, add 25g of granulated sugar. Set a flour sieve in a bowl and add 75g of cake flour. Sieve it. In a bowl, add 40g of Myers rum. Gently drop 3 eggs (M) into a large bowl. Separate the egg yolks and egg whites using your hands in a separate bowl. That’s all for preparation. Now, let’s make the dough. vanilla cake：
How to mix dough to pour It is made by pouring dough. Stir the egg whites with a whipper. Add the granulated sugar to the slightly foamed mixture and stir further. If you add granulated sugar to the egg whites, you will get firm peaks and a moist meringue. If there is a little bit of oil or water in this, no matter how much you try, you won’t be able to make a meringue, so be careful. “Even if the whipper is lifted, the meringue will stand up and will not leave.” Use the whipper as it is. Mix vanilla and butter. Add powdered sugar and mix well until white and thick. When well mixed, add the egg yolk. Then add the almond flour, Add cake flour. Switch the cake flour to a rubber spatula and mix thoroughly. Then mix the meringue in 3 batches. The dishes come out more and more, but I wash them all at once while they are baking in the oven. Dessert making is important to prioritize. “Alright! Beautifully mixed!” This is the pouring dough for this time. Pour into a mold and bake. Vanilla cake： bake in a pound mold Let’s pour the dough to be poured into the mold. Add all at once, level the whole, Hit the pound mold about 3 times to even out the cake dough. Then use a knife to make an incision about 1 cm deep. These cuts are similar to bread coupes and help the dough rise. Steam is dispersed in the dough and the shape is baked beautifully. “Now let’s bake.” Place a baking sheet and preheat the oven to 180°C. After preheating is completed, lower the temperature to 160°C and bake for 60 minutes. “Well, let’s finish washing the dishes at once at this time?” 60 minutes have passed. Leave it in the oven and set the timer for 10 minutes. “This 10 minutes of residual heat will make the vanilla cake fluffy.” Remove from oven. I have one more thing to do while the cake is hot. “Plump and beautiful baked color.” While the vanilla cake is hot, brush the surface with rum. By soaking in rum while it is hot, it not only adds fragrance, but also gives the cake a moist feeling. When the heat is removed, cover with plastic wrap and refrigerate overnight. Vanilla cake：enjoy with black tea I put it in the refrigerator overnight. Let’s cut. Good cross section. The shape is perfect. “Cut to desired thickness.” Vanilla cake finished! “I prepared Earl Gray tea.” Thank you for watching our recipe video.I want to make it! looks delicious! If you think so, please press the high rating button! “I’ll enjoy this tasting.” Also, for those who would like to continue to see “HISUI Couple’s SuiSui Recipe”,I would appreciate it if you could subscribe to the channel! It will be encouraging! Munch, munch, munch…. “No whipped cream or powdered sugar required. Vanilla and rum spread in your mouth. It’s the best feeling with tea. It’s so delicious.” “Luxurious tea time!” The SuiSui column
Reason why “Vanilla” is expensive Vanilla is the second most expensive spice in the world after saffron. It is now very expensive, worth more than silver. The reason it is expensive is that it requires a lot of manpower and work to produce. Because vanilla seeds look like green beans. Called vanilla beans. Among them, products from Madagascar are already branded products. Each ripe vanilla is hand-picked, Fermented, aged, and dried. It takes 9 months for it to become black, lustrous and fragrant. It takes time and effort to harvest and after harvest, and the amount of production is small. The current situation is that demand is far outpacing supply and demand. It makes sense that vanilla beans are an expensive spice. Vanilla beans are now more expensive than silver.
Madagascar production is among the best. It’s usual calculator time. Costing is in progress. …. One vanilla cake was ¥808.

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第２２１回目のレシピ動画です。
休日にプチ贅沢できるパウンドケーキレシピを
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家族と一緒に楽しんでいただきたいです。

バニラとラムが香る『バニラケーキ』です。

しっとりとした完成度の高いパウンドケーキです。
18cmパウンド型を使用します。
デザート作りは計量が命。
作業を効率よくできるよう計量に工夫を加え、
一気にアパレイユ（生地）作りです。
そして、焼成後に、、

今回の作り手は、妻ヒスイです。🙋‍♀️
一度作ったら、何度も作りたくなるパウンドケーキ
です。是非とも作ってみてくださいね。

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◾️バニラケーキ レシピ (18cmパウンド型)
‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾
・卵黄（M）　‥‥‥　3個分
・卵白（M）　‥‥‥　3個分
・無塩バター　‥‥‥　100g
・バニラビーンズ　‥‥‥　1/2本分
・粉糖　‥‥‥　110g
・グラニュー糖　‥‥‥　25g
・アーモンドプードル　‥‥‥　110g
・薄力粉　‥‥‥　75g
・マイヤーズラム　‥‥‥　40g

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◾️Vanilla Cake recipe (18cm Pound)
‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾
・Egg yolk (M) ‥‥‥ 3 pieces
・ Egg white (M) ‥‥‥ 3 pieces
・Unsalted butter 100g
・Vanilla beans ‥‥‥ 1/2
・Powdered sugar 110g
・Granulated sugar 25g
・Almond Poodle ‥‥‥‥110g
・Weak flour: 75g
・Myers Lamb ‥‥‥‥40g

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0:00 『バニラケーキ』はこんなレシピ
1:00　材料の計量と準備
3:17　アパレイユの合わせ方
5:55　パウンド型で焼成
7:49 紅茶とともに楽しむ
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