【一番簡単】ゴロゴロっとたっぷりフルーツのしっとりパウンドケーキ

【一番簡単】ゴロゴロっとたっぷりフルーツのしっとりパウンドケーキ

Hello! This is Hiro. Today I decided to make a pound cake with plenty of fruit that I wanted to eat asexually . I love this. This time I will make a pound cake with dried fruit. If you can prepare the recipe and dried fruit, the ingredients at home It’s a sweet that can be easily made with daddy. Pound cake, which can be said to be a representative of baked sweets. This time, I will make it by the sugar butter method. This method is absolutely compatible with fruit butter cake. Only the name . It sounds difficult to hear, but it’s very easy, and just using this method will make the dough soft and light. It ‘s a method of mixing sugar and butter, adding air, and adding whole eggs and powder in that order. Since the ingredients are put in one bowl, less equipment and washing is required , so let’s make it. First, return the butter and eggs to room temperature as a preliminary preparation. The points of this method are the temperature of the emulsified putter and the eggs. The temperature of the butter is quite important, so it is necessary to return the egg and butter to room temperature. The hardness of the butter is best to push it with your finger and put it in smoothly. Mix the powder well and shake it. When you’re ready, preheat the oven. Add the dough. First, the butter that has been returned to room temperature is about this. Touch it with a rubber spatula to make it smooth and a little. It’s best to have a glossy finish. Then add granulated sugar and mix until it becomes whitish . This is very important. Let’s mix until it doesn’t become white anymore . The whiteness depends on the type of butter. However, you can feel that it does not turn white anymore as you mix it. Melt the whole egg well. If it is not melted well here, it will not be able to emulsify well with butter . I will add it with the image of gradually increasing the amount of eggs.Every time I add whole eggs, I will mix it well with butter and emulsify it . It is difficult to say emulsification, isn’t it? The butter slips into the bowl. It’s proof that it’s not emulsified while it ‘s slipping.It’s hard to emulsify in the second half. This is the state where it’s slipping into the bowl I mentioned earlier. It’s a guide to what you’re doing. If you mix it while it’s slipping a little, it’s stuck together. .. This is a guideline for emulsification. The point is to put air in the butter and return the butter and whole egg to room temperature . If it becomes a hard dough, if it is emulsified, it will be a plump and light dough, so it will be a perfect match when combined with dried fruits . This time I used a commercially available one to shorten the time . My favorite is to add more fruit and fruit bites. It is recommended to add the fruit bites because it looks very good. Finally, add the shaken powder in two parts. Once the first time is mixed, the second time is the point to mix well . The powder will disappear. Mix it further. Then you can see that the dough has a gloss. Mix it well until it becomes glossy. Then put it in a pound cake. Mold the dough. It is easy to stretch it by raising the outside. If you spread the dough firmly over the entire surface, there may be no dough in the four corners, so pull the paper to remove the corners. Finally , give a shock from above and bake in a preheated oven. The guideline for baking is ok if the dough does not arrive with a bamboo skewer etc. If it is baked, give a shock from above . Remove it and remove the heat. It smells good and makes you want to eat the freshly baked pound cake , but it is better to remove the heat before eating the pound cake. The steam is moisturized and you can eat it more moisturized . The fruit pound cake made this time has a soft and fluffy dough, and the moist fruit is the best balance between the sourness of the fruit and the sweetness of the cake, so please try it . Thank you very much for watching until the end. Thank you for your support.

お家にある材料でパパッと手軽に作れるパウンドケーキ。
柔らかくふっくらとした生地にしっとりフルーツがゴロゴロと☆
フルーツの酸味とケーキの甘さが最高なバランスです！
この作り方、本当に失敗なく美味しいので是非参考にしてみて下さい！

□フルーツパウンドケーキ（22cmパウンド型）
●170℃ 　40分〜50分

【材料】

・無塩バター　110g
・グラニュー糖　90g
・全卵　100g
・ハチミツ　15g
・アーモンドプードル　40g
・レーズン　140g
・フルーツビッツ　60g
・薄力粉　110g
・ベーキングパウダー　3g

▽下準備
・バターと全卵を常温に戻しておく
・パウンド型に紙を敷いておく
・薄力粉とベーキングパウダーは合わせて振るっておく
・オーブン予熱１７０℃

【その他SNS】
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