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πŸ“Έ @sweethailey_ [http://bit.ly/2zdyjxf] βœ‰οΈ [sweethiley@gmail.com] / INGREDIENTS 재료 / 1 large, 1 medium pound cakes 1 λŒ€ν˜•, 1 μ€‘ν˜• νŒŒμš΄λ“œμΌ€μ΄ν¬ -22cm pound cake pan νŒŒμš΄λ“œμΌ€μ΄ν¬ 팬 -15cm pound cake pan νŒŒμš΄λ“œμΌ€μ΄ν¬ 팬 *coconut pound cake μ½”μ½”λ„› νŒŒμš΄λ“œμΌ€μ΄ν¬ 170g(12Tbsp) unsalted butter, room temp 무염버터, μ‹€μ˜¨ 255g(1+3/4cup plus 2tsp) cake flour λ°•λ ₯λΆ„ 85g(3/4cup) coconut flour 코코넛가루 8g(2tsp) baking powder 베이킹 νŒŒμš°λ” 4g(1/2tsp) salt μ†ŒκΈˆ 170g(3/4cup plus 4tsp) sugar 섀탕 3 eggs κ³„λž€ 240g(1cup plus 1Tbsp) coconut milk μ½”μ½”λ„› 밀크 *coconut icing μ½”μ½”λ„› 아이싱 80g(1/2cup) icing sugar μŠˆκ°€νŒŒμš°λ” 25g(4tsp) coconut milk μ½”μ½”λ„› 밀크 coconut long μ½”μ½”λ„›λ‘± canned cherries 톡쑰림 체리 1. νŒŒμš΄λ“œμΌ€μ΄ν¬ 틀에 μœ μ‚°μ§€λ₯Ό 깐닀. μ˜€λΈμ„ 섭씨 175도(화씨 350도) 둜 μ˜ˆμ—΄ν•œλ‹€. 2. 그릇에 μ‹€μ˜¨μ˜ 버터λ₯Ό λ„£κ³  νœ˜ν•‘κΈ°λ₯Ό μ΄μš©ν•΄ μ €μ†μ—μ„œ κ°€λ³κ²Œ ν’€μ–΄μ€€λ‹€. 3. 섀탕을 λ„£κ³  μ•½ 1λΆ„ 30μ΄ˆκ°„ μ€‘μ†μœΌλ‘œ νœ˜ν•‘ν•œλ‹€. κ³„λž€μ„ ν•˜λ‚˜μ”© λ„£μ–΄κ°€λ©° νœ˜ν•‘ν•œλ‹€. 4. λ°•λ ₯λΆ„, λ² μ΄ν‚ΉνŒŒμš°λ”λ₯Ό 체쳐 λ„£κ³ , μ†ŒκΈˆ, 코코넛가루, 코코넛밀크λ₯Ό λ„£κ³  슀패좜러둜 μ„žλŠ”λ‹€. 날가루가 보이지 μ•Šμ„ λ•Œ κΉŒμ§€ 슀패좜러λ₯Ό μ΄μš©ν•΄ λ– μ˜¬λ¦¬λ“―μ΄ μ„žλŠ”λ‹€. 5. μœ μ‚°μ§€λ₯Ό 깐 νŒ¬μ— λ°˜μ£½μ„ λΆ“λŠ”λ‹€. λ°˜μ£½μ€ 보트 λͺ¨μ–‘, U자둜 μ±„μ›Œλ„£λŠ”λ‹€. λ‚˜μ΄ν”„ ν˜Ήμ€ 칼을 μ΄μš©ν•΄ 반죽의 ν•œκ°€μš΄λ° μ„Έλ‘œμ„ μ„ κΈ‹λŠ”λ‹€. μ˜ˆμ—΄ν•œ μ˜€λΈμ—μ„œ 45~50λΆ„κ°„ κ΅½λŠ”λ‹€. (μ΄μ‘€μ‹œκ°œλ₯Ό λ°˜μ£½μ— κ½‚μ•˜μ„ λ•Œ 반죽이 λ¬»μ–΄λ‚˜μ§€ μ•Šμ„ λ•Œ κΉŒμ§€). 6. ꡬ운 νŒŒμš΄λ“œμΌ€μ΄ν¬λŠ” μ‹€μ˜¨μ—μ„œ μΆ©λΆ„νžˆ μ‹νžŒ λ‹€μŒ, ν‹€μ—μ„œ λΆ„λ¦¬ν•œλ‹€. 7. μŠˆκ°€νŒŒμš°λ”, 코코넛밀크λ₯Ό 그릇에 λ„£κ³  잘 μ„žλŠ”λ‹€. (μ½”μ½”λ„› 아이싱) 8. μ½”μ½”λ„› 아이싱을 μ½”μ½”λ„› νŒŒμš΄λ“œμΌ€μ΄ν¬ μœ—λ©΄μ— λ°”λ₯΄κ³ , 코코넛둱을 λΏŒλ¦°λ‹€. 체리λ₯Ό μ΄μš©ν•΄ μž₯μ‹ν•œλ‹€. 1. Place parchment paper on the pound cake pan. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). 2. Put room temp butter in a bowl and use a whipper to gently beat it at low speed. 3. Add sugar and whip on medium speed for about 1 min 30 sec. Add eggs one at a time and whip. 4. Sift in the cake flour, add baking powder, salt, coconut powder, and coconut milk and mix with a spatula. Use a spatula to mix until no raw flour is visible. 5. Pour the batter into a pan lined with parchment paper. Fill the batter into a boat-shaped, U-shape. Use a knife to draw a vertical line in the middle of the batter. Bake in a preheated oven for 45-50 minutes. (Until the dough no longer sticks when you insert a toothpick into the batter). 6. After the baked pound cake is sufficiently cooled to room temperature, remove it from the pan. 7. Put icing powder and coconut milk in a bowl and mix well. (Coconut Icing) 8. Apply coconut icing on coconut pound cake and sprinkle coconut long. Garnish with cherries. / MUSIC / Running Errands - TrackTribe
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Ingredients
섀탕170g
κ³„λž€3개
베이킹 νŒŒμš°λ”8g
μŠˆκ°€νŒŒμš°λ”80g
톡쑰림 μ²΄λ¦¬μ λ‹ΉλŸ‰

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Cooking Time 90Min