ちょっぴりオシャレなキャラメルかぼちゃパウンドケーキレシピ！How to make a stylish squash pound cake!

ちょっぴりオシャレなキャラメルかぼちゃパウンドケーキレシピ！How to make a stylish squash pound cake!

Introduction Hello! Let’s make it right away! First, separate the squash into “seeds, guts, and fruit (with skin).” Place the squash in a heat-resistant container, add about 100ml of water , cover with plastic wrap, and poke a few air holes with a toothpick. Heat in a 1000W microwave for around 8 minutes. The goal is to make the squash skin soft enough to be able to remove it with your bare hands. After removing the plastic wrap, leave it on the plate until all the moisture has evaporated. Separate the seeds and pulp. Add a small amount of water to the guts, cover with plastic wrap, and heat at 1000W for about 2 minutes (before steam starts to come out). Once it’s heated, remove the plastic wrap and leave it aside until the excess water evaporates. Wash squash seeds with water. The seeds are slimy, but they will fall off when roasted, so you only need to wash them lightly. After washing the seeds, remove the moisture with kitchen paper. Place the seeds in the oven. As a guideline, it’s OK when the seeds start making a crackling sound. This is the seed with the shell removed. The part that comes off cleanly will be used for decoration, and the part that is broken will be used as powder. Also, although this was not possible with this species, there are some varieties that can be eaten with the shell on, so in that case, use the whole shell. Grind the cracked seeds into a powder using a miller. Like this! Once the excess water has been removed, separate the squash from the skin and fruit. For the fruit, cut 1/3 into cubes and make 2/3 into paste. Let’s make squash paste! Let’s start with the skin, which is difficult to paste. If the mixer doesn’t spin easily, try adding a little water and getting it running. When the skin becomes a paste, add the fruit and gut and mix again. This paste can be used for many purposes such as puddings and tarts, and it can also be frozen, so it’s very convenient to make a lot at once! Make the unsalted butter at room temperature smooth. When it becomes smooth, add granulated sugar and mix again. Once the eggs are beaten, add them to the butter little by little and mix. Now add the squash paste you made earlier! After mixing the flour and baking powder, pour it through a sieve. Once you have finished sifting, add it to the dough and mix thoroughly until there are no lumps. Once mixed, add the diced pumpkin! Mix it gently so that the squash doesn’t lose its shape and the dough is complete. Apply a small amount of batter between the cake mold and the paper pattern to adhere it so it doesn’t come off. *How to make the pattern is introduced in the previous tea pound cake recipe video. Pour the dough into the mold. It will be difficult to insert the dough into the corners, so make sure to insert it firmly. After spreading the batter evenly, smooth out the surface. Gently drop the mold to remove air and eliminate any gaps in the dough. Let’s bake! Baked! ! Once baked, immediately remove from the mold and place on a wire rack to remove heat. At that time, place a board on top and turn it over to cool down. By doing this, it will form a neat rectangular shape when it cools down. We will make thin cookies using seed powder to decorate. Add the egg whites, flour, and seed powder to the softened butter and mix. Once the ingredients are mixed, add color with food coloring. If you don’t mix it enough, the color will be uneven, so mix it thoroughly until the color is blended throughout. Rub the dough into the silicone mold. If there is batter on any part other than the groove, it will not come out perfectly when baked, so be sure to remove any excess batter from around the edges. Bake in an oven preheated to 170℃ for about 10 minutes. Once baked, remove from the mold while still hot and transform. If you overbake it or if it gets hard after baking, you will have to change the shape in a short time after taking it out of the oven. Thin wires will break easily, so remove them quickly before the dough hardens. Make caramel glasage to coat around. Soak the gelatin powder in advance by adding water. Add water to granulated sugar and heat. When the surrounding area turns a little amber, lower the heat and adjust the color. It’s ok if it turns brown like this! Pour the warmed cream over the caramel and mix thoroughly. Once mixed, add unsalted butter and mix again. Once mixed, add the gelatin powder that has been rehydrated in water and mix thoroughly. Strain the resulting glasage caramel. Stir occasionally and refrigerate until solidified. Apply glasage to the cake. It’s OK when it becomes viscous and leaves some glasage on the spatula. First, go over the entire surface and use a palette to flatten the surface. Paint the sides evenly with the palette. Let’s decorate! First, roasted squash seeds, then roasted green pistachios! Squash seed cookies! Finally, sprinkle some silver foil and it’s done! ! I would like to cut it to see what it looks like inside! It ended up looking pretty good! Thank you for watching until the end. Thank you very much for subscribing to the channel.

この動画では、かぼちゃの実や皮だけでなく、ワタや種も全て使用したしっとり濃厚なパウンドケーキレシピについてご紹介しています。

実はかぼちゃのワタやタネには、ビタミン、ミネラル、食物繊維、リノール酸など不飽和脂肪酸が沢山含まれています。
また、抗酸化作用の強いビタミンEが豊富に含まれているので美肌効果にも期待ができる食品なんです！

【かぼちゃのワタの期待できる効果】
　○ 粘膜の保護や皮膚を健康な状態に保つ
　○ 抗酸化作用
　○ 免疫力向上

【かぼちゃの種の期待できる効果】
　○ 生活習慣病予防
　○ アンチエイジング効果
　○ 血行促進・美肌効果
　○ 骨粗しょう症予防

SDGsの目標12［つくる責任つかう責任］のなかで、食品ロスの削減があるのですが、
かぼちゃの種やわたは80%以上の方が食べずに捨ててしまうそうです。

しかし、このレシピでは
かぼちゃを捨てることなく丸ごと使うため、ロスがほとんどありません。
しかもめちゃくちゃ美味しく健康にいいという、まさに理にかなったレシピとなっております。

高級店で味わうような、しかもサステナブルなお菓子がご家庭で手軽に作れるので、ぜひ試してみてはいかがでしょうか。

［動画で使用している型］
・縦幅 27㎝ × 横幅 5.5㎝ × 高さ 4㎝
　※三辺の合計が36㎝以上の型を使用するとはみ出さずに焼くことができます。

［材料］

●パウンドケーキ本体
　・全卵 ： 60g
　・無塩バター ： 80g
　・グラニュー糖 ： 60g
　・薄力粉 ： 70g
　・ベーキングパウダー ： 3g
　・かぼちゃペースト(皮・わた入り) ： 60g
　・かぼちゃ（角切） ： 120g

●かぼちゃの種の薄焼クッキー
　・無塩バター ： 10g
　・卵白 ： 25g
　・薄力粉 ： 10g
　・粉末にしたかぼちゃの種 ： 10g

●グラサージュキャラメル
　・グラニュー糖 ： 35g
　・水 ： 15g
　・ゼラチン： 1g
　・水(ゼラチンふやかす用) ： 10g
　・生クリーム ： 50g
　・無塩バター ： 2g