🎧解説付 【紅茶とオレンジのケーキ】【Tea & Orange cake】の作り方/パティシエが教えるお菓子作り！

This time, we'll be introducing a pound cake made with plenty of Earl Grey tea and orange peel. This cake is incredibly fragrant because the tea leaves are opened beforehand! Please use small tea bags, not full-leaf tea. Watch the version without audio commentary here: ↓    • 【紅茶とオレンジのケーキ】【Tea & Orange cake】の作り方/パティシエ...   *********************************************** We offer online baking classes open to people all over Japan and overseas! Online Sweets School Saki.+ Official Website: http://saki-plus.com/ "From homemade baking to a more sophisticated baking experience" Free Email Newsletter: http://saki-plus.com/maillesson/ Instagram: https://www.instagram.com/saki.plus/?... I also serve as an advisor and recipe developer. 《Sub-Channel》 Pastry Chef Camp! [Serious Camping Meals]    / @pattisiere-camp   *********************************************** [Table of Contents] 00:00 Opening 0:26 Recipe 0:36 Mold Preparation 1:12 Making Dough 5:38 Orange Slices 6:40 Syrup 8:17 Cut Ingredients: Makes 1 16.5x7cm pound cake pan Dough 80g unsalted butter 65g granulated sugar 70g whole eggs 25g almond powder 3g Earl Grey tea leaves 8g boiling water (for black tea) 80g plain flour 1.5g baking powder 60g orange peel 4 orange slices (I used orange slices preserved in light syrup.) Fresh oranges are recommended as they will dry out. No mess. ■ Black Tea Infusion 50g Water 1g Earl Grey Tea Leaves *Make a stronger black tea fusion with boiling water. ■ Syrup 20g Black Tea Infusion 13g Granulated Sugar 3cc Grand Marnier [Preparation] Line the mold with paper. Bring the butter and eggs to room temperature. Preheat the oven to 170°C before starting the batter. Prepare the syrup. [Directions] 1. Pour boiling water over the black tea leaves, cover with plastic wrap, and let steam. 2. Whisk the butter until smooth, then add the granulated sugar and whip. 3. Add the whole eggs in 4.5 batches, emulsifying thoroughly each time. *If you're not confident about your emulsification skills, adding the almond powder mentioned above will help prevent separation! 4. Add the almond powder and mix. 5. Add the black tea steamed in step 1. This is to open up the tea leaves, so there should be almost no water left. ⑥ Sift the cake flour and baking powder into the mixture all at once. ⑦ Start by mixing in a cutting motion with a rubber spatula, and once the flour is gone, mix thoroughly until the mixture is shiny. ⑧ Add the orange peel, mix, and pour into the mold. Arrange the orange slices on the surface, avoiding the crack in the center. ⑨ Bake at 170°C for approximately 45 minutes. While baking, make the syrup with the tea liquid, granulated sugar, and Grand Marnier. ⑩ Once baked, remove from the mold and allow to cool. Brush the syrup all over, wrap in plastic wrap, and leave to rest overnight. 【Ingredients】1 pound mold　16.5✕7cm ■Dough 80g unsalted butter 65g granulated sugar 70g whole eggs 25g almond powder 3g Earl Gray tea leaves 8g boiling water (for tea) 80g cake flour 1.5g baking powder 60g orange peel 4 orange slices *I used slices in light syrup. Fresh oranges are not recommended because they dry out. ■Tea liquid 50g water 1g Earl Gray tea leaves *Make a thick black tea liquid with boiling water. ■Syrup 20g black tea liquid 13g granulated sugar 3cc Grand Marnier [Preparations] ・Line a mold with paper. ・Let the butter and eggs come to room temperature. ・Preheat the oven to 170°C before starting to make the dough. ・Preheat the oven to 170°C. Make the syrup. 【How to make】 ①Pour boiling water over the black tea leaves, cover with plastic wrap and leave to steep. ②Whip the butter to a smooth consistency with a whipper, then add the granulated sugar and whip. ③ Add the whole eggs in 4 or 5 portions, making sure to emulsify them thoroughly each time. If you are not confident about the emulsification, add the almond powder first to prevent separation. ④Add the almond powder and mix. ⑤ Add the black tea that has been steeped in step ①. The tea leaves will open up, so the water will be almost gone. ⑥Sift the flour with the baking powder at once. ⑦At first, mix with a rubber spatula as if fold it, and when the flouriness disappears, mix thoroughly until it becomes glossy. ⑧Mix in the orange peel and pour into the mold. Arrange the orange slices on the surface, avoiding the crack in the center. ⑨Bake at 170℃ for about 45 minutes. While baking, make a syrup with tea liquid, granulated sugar, and Grand Marnier. ⑩Remove from the mold after baking and remove from heat. Spread the syrup all over the cake, wrap it in plastic wrap, and let it rest overnight. ≪Tools Used≫ ■Sharp 31L Convection Oven Range, 2-Tier Cooking, White RE-SS10-XW →https://amzn.to/3iJzDO9 ■Tin Pound Stamp Pan →https://www.cotta.jp/products/detail.... ■Pure White Roll, White, 8-Cut (394 x 272 cm) →https://www.cotta.jp/products/detail.... ■HARIO (Hario) Katakuchi Bowl, Heat-Resistant Glass, Made in Japa...