コーヒーパウンドケーキ 辻口シェフ最高のレシピ！ バレンタインにもオススメ Coffee Pound Cake by Japanese Master Chef !

Coffee enthusiasts will love this! Utilizing edible coffee beans, this pound cake captures the aroma and flavor of coffee! Provided by: Gunma Flour Mill ↓↓↓ English Below [Home Cooking with Pastry Chef Hironobu Tsujiguchi] I made a pound cake using Gunma Flour Mill's "Cafeline," an ultra-fine powder that preserves the original aroma and flavor of coffee beans, and rice flour "Re-Faline." Add orange jam for an added touch! *Products used in the video: Cafeline: http://www.5783.jp/product_f01.htm Re-Faline: http://www.5783.jp/product_f02.htm Home Cooking not only teaches you recipes, but also teaches you useful cooking tips and tricks from the world's top pastry chefs. Please give it a try! 00:00 Opening 00:27 Dough 04:20 Finish 05:59 Glaze 07:27 Tasting 08:14 About Caferine ============================================================================== Ingredients [Dough] 18g Caferine (can substitute ground coffee beans) 36g Rice Flour 90g Cake Flour 180g Whole Eggs 135g Granulated Sugar 135g Butter Orange Marmalade Jam Appropriate amount [Glacage] 300g Powdered Sugar 20g Water *Add more water if too thick. [Preparation] Room temperature butter Sift together Caffèline, Li Farine, and cake flour. Preheat oven to 160°C [Directions] 1. Mix the room temperature butter, then add the granulated sugar and mix again. 2. Add the eggs to Step 1 little by little and mix well. 3. Add the sifted Caffèline, Li Farine, and cake flour to Step 2 and mix roughly with a rubber spatula. 4. Fill the mold about 80% full and gently tap on a counter to remove any air bubbles. 5. Bake at 160°C for 30 minutes. 6. Cut the cooled pound cake into V-shaped pieces. Spread orange jam on the cut portions. 7. Gradually add powdered sugar and water until a spreadable consistency is achieved. Spread a glaze over the top and bake at 180°C for 2 minutes. A pound cake that will convince even coffee fanatics! Using edible coffee beans, the aroma and flavor of coffee is made directly into the pound cake! [Pastry Chef Hiro Tsujiguchi's Home Cooking] Coffee pound cakes using Gunma Flour's "Caferine," which has the original aroma and flavor of coffee beans ground into a super fine powder, and "Riz Farine," which is rice flour. Adding orange jam adds an accent! In home cooking, you will learn not only recipes for sweets, but also useful knowledge and tips for cooking from the world's best pastry chefs. Please try making them! @htsujiguchi ● Ingredients (for 2) Dough 18g Ground coffee beans (We use Caferine brand) 36g Rice flour (We use Riz-Farine brand) 90g cake flour 180g whole egg 135g Granulated sugar 135g Unsalted butter Orange marmalade jam, to taste Glaze 300g powdered sugar 20g Water *If it is too hard, add more water. ● Preparation Let the butter come to room temperature. Sift together ground coffee beans, rice flour and cake flour. Preheat the oven to 160°C. ● How to Make (1) Mix the room temperature butter, add the granulated sugar and mix further. (2) Add the eggs a little at a time and mix well. (3) Add the sieved ground coffee beans, Rice flour and cake flour to (2) and mix roughly with a rubber spatula. (4) Pour the mixture into the mold to about the eighth part, and press it lightly onto the mold to release the air. (5) Bake at 160℃ for 30 minutes. (6) Cut the cooled pound cake into a V-shape. Spread orange jam on the cut part. (7) Add a little powdered sugar and water at a time to make it easy to spread, then smear the top with glass and bake at 180°C for 2 minutes. ======================================================================== #Cafeline #LiFarine #RiceFlour #PoundCake #FOODMASTERJAPAN #FoodMasterJapan Pastry Recipes, Masterchef, Master Chef, Chef Tsujiguchi