フォークが吸い付くほど！もっちりプリンケーキ　｜　How To Make Chewy Caramel Custard Cake

How To Make Chewy Caramel Custard Cake

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こんにちは。デリッシュキッチンです
Hello, this is Delish Kitchen.
もっちりプリンケーキを作ります
Today, I will make Chewy Caramel Custard Cake.
ボールに卵3個
Add 3 broken eggs,
グラニュー糖80g
80g of granulated sugar,
塩ひとつまみを入れ混ぜ合わせます
a pinch of salf into a bowl and mix well.
牛200 cc を少しずつ加えながら混ぜましょう
Add 200 cc of milk little by little while mixing.
生クリーム200 cc も少しずつ加えながら混ぜます
Add 200 cc of fresh cream little by little while mixing.
これに薄力粉120g をふるい入れ
Sieve 120g of wheat flour to the mixture.
混ぜ合わせましょう
Mix well,
型にクッキングシートを敷き
Coat the cooking mold with cooking sheet.
解凍した冷凍ミックスベリー60g
Add 60g of thawed frozen mixed berry.
生地を流し入れ天板に置き
Pour the mixture and put on a baking sheet.
200度に予熱したオーブンで50分焼きます
Bake for 50 mins at 200 degrees in a preheated oven.
竹串をさして生地がつかなくなるまで焼きましょう
Use a bamboo chopsticks, if the dough does not stick to it, then the cake is finished.
取り出したら溶かしバター20g を熱いうちにぬり
After taking it out, coat 20g of melting butter when it is still hot.
粗熱がとれたら粉砂糖を振って完成です
After the temperatue is possible to touch, shake powdered sugar and finish.
濃厚なぽっちりケーキ
Very perfect cake.
ぜひお試しください
Let try it.

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