【南国気分！】トロピカルパウンドケーキを作りたい！【#料理 #お菓子 #cooking #sweet】
[Music] Hello. It’s Shie-chan. This is my assistant, Gumiji. This time, I’m making a tropical pound cake with a north-south vibe. To create a tropical vibe, I bought some fashion fruit syrup. [Music] I’m also buying a lot of things for the tropical elements. I’m going to add a variety of fruits. Check the description for ingredients. Please watch until the end. First, prepare your butter. [Music] You can microwave it as long as it doesn’t melt. A consistency similar to mayonnaise is best. Next, mix the pancake mix and almond powder in advance and combine. Mix slowly. Once the syrup is gone, loosen the mixture and mix in 23 batches. If you add it all at once, it will melt. Be careful. Once mixed, add Monin Fashion Syrup. It has a tart yet refreshing taste . Shake well before use. It’s a special syrup, so it also acts as a sugar substitute. It’s alcohol-free and easy to use. [Music] You can find this Monin syrup at retailers like Tomioka Shoten. [Music] You can also order it online. And oh my. Adding bananas adds a chewy, rich sweetness. [Music] Try to use bananas that have sugar spots and are slightly flaked. It completely changes the sweetness. Cut them into roughly 5mm pieces and add them to the batter. If you prepare them in advance, they’ll brown and discolor, so it’s best to prepare them just before . Mix and mix. And then… Okay, let’s add some dried mango. So much! Dried fruit is pretty expensive, but 100-yen shops sell just the right amount to use up in one baking session, which is great. Delicious. What are you snacking on naturally? The mango is delicious, too. Roughly chop it into small pieces, and it’s easy to cut the mango with kitchen scissors. Then add it to the bread. Give it a final mix. That’s it. The bread is now complete. [Music] It already looks delicious. No fresh batter. Then I summon a pound cake pan. I pour the batter in and tap it to make sure there are no large gaps. Gaps tend to form in some places. I’ll squeak the surface and tell you the temperature. [Music] [Applause] [Music] [Applause] Here we go. Yes. It’s done. Wow. Looks delicious. The aromas of banana, mango, and passion fruit blend together to create a mellow, tropical aroma that fills the room. [Applause] [Music] The everyday aromas of baking are great, aren’t they? It feels like a special holiday. Right. A true tropical summertime celebration. [Music] I want to add the syrup while it’s still hot, so I’ll take it off my shoulder. Be careful not to burn yourself. Here’s the syrup we’ll be adding. Mix it together before use. Adding it while it’s hot will help it soak in better. It’s fine to add it to one side of the surface. Once you’ve added the syrup, here’s a key point: Seal it in plastic wrap while it’s still warm to prevent it from drying out unnecessarily and allow the syrup to soak in , resulting in a very moist found cake . Be sure to wrap it gently without crushing it. Be careful, as any gaps will trap air and cause bacteria to grow . Leave it to cool slightly and let it blend. Then decorate the surface as you like and it’s done. Now, let’s eat. Delicious. Ah, this is a tropical country. [Applause] It’s a book. It’s been hot in Japan lately, too. That’s true. That aside. With just one bite, the fragrant flavor of banana and mango fills your mouth. By placing mango and mango underneath the mala, the flavor changes with each bite, which is interesting. I added dried fruit, but the dough rehydrated nicely, creating a texture that’s perfect for the moist dough. [Music] [Applause] [Music] The moist dough was a huge success. The passion fruit and rum syrup at the end really brings it all together. I can’t stop eating this. [Music] Before I knew it, I’d even added banana chips. I’ve really upped the tropical element. The banana chips are also crunchy and delicious, but personally, I ate them after letting them sit in the fridge together. I think it had a more Japanese feel when they were a little softer. This time, I think it was a tropical pound cake. [Music] I used a variety of fruits to create a complex yet cohesive pound cake. The moist texture is especially great. It’s my confidence this summer. [Music] Store in the fridge and eat within a few days. You can also freeze it. You can bring it back to room temperature when you’re ready to eat, or since it’s summer, it’s delicious chilled too. It’s firm even when cold, so I recommend it. [Music] Please give it a try. It was a feast. Thank you for watching until the end. [Music] I’d love to hear your thoughts on the video and your experience making it. Please subscribe to my channel and click the like button. I upload videos around 11am and 7pm. Check out my other sweets videos too. I’m also looking forward to your comments. See you in another sweets video. Until next time. [Music]
こんにちは！しえるちゃんです！
このチャンネルはしえるちゃんが気ままに
お菓子を作るチャンネルです！みんなもお菓子作ろ♪
美味しそう！作ってみたい！
しえるちゃんかわいい！って人は
よかったらチャンネル登録、高評価で
応援をお願いします！励みになります！
https://www.youtube.com/channel/UCpWlcli1KzJY0gk59v4k9GQ
動画の感想、作ってほしいお菓子、質問など
ぜひ気軽にコメント頂けると嬉しいです！
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こんにちは！
今回はトロピカル要素たっぷり！の
パウンドケーキだよ
久々のパウンドケーキだね！
しっとり食感に仕上げるポイントがあるから
ぜひ動画を見てみてね♪
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◎トロピカルバナナパウンドケーキ
18センチパウンド型
無塩バター100g
ホットケーキミックス80g
アーモンドパウダー20g
全卵50g(1個)
パッションシロップ30g
バナナ50g(小さめ1本くらい)
ドライマンゴー25g
ドライパイナップル30g
◇焼成 オーブン180℃28分くらい
⚪︎焼き上がりシロップ
パッションシロップ10g
ラム酒10g
⚪︎飾り
バナナチップなど お好み
15センチパウンド型でも少し厚めにできるよ。
焼き時間は調節してみよう。
お箸刺してべちゃついてなければOK！
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#しえるお菓子 #料理
#お菓子 #スイーツ #VOICEVOX:四国めたん
#cooking #sweet #sweets