๐Ÿ“ธ @sweethailey_ [http://bit.ly/2zdyjxf] โœ‰๏ธ [sweethiley@gmail.com] / INGREDIENTS ์žฌ๋ฃŒ / 1 large, 1 medium pound cakes 1 ๋Œ€ํ˜•, 1 ์ค‘ํ˜• ํŒŒ์šด๋“œ์ผ€์ดํฌ -22cm pound cake pan ํŒŒ์šด๋“œ์ผ€์ดํฌ ํŒฌ -15cm pound cake pan ํŒŒ์šด๋“œ์ผ€์ดํฌ ํŒฌ *coconut pound cake ์ฝ”์ฝ”๋„› ํŒŒ์šด๋“œ์ผ€์ดํฌ 170g(12Tbsp) unsalted butter, room temp ๋ฌด์—ผ๋ฒ„ํ„ฐ, ์‹ค์˜จ 255g(1+3/4cup plus 2tsp) cake flour ๋ฐ•๋ ฅ๋ถ„ 85g(3/4cup) coconut flour ์ฝ”์ฝ”๋„›๊ฐ€๋ฃจ 8g(2tsp) baking powder ๋ฒ ์ดํ‚น ํŒŒ์šฐ๋” 4g(1/2tsp) salt ์†Œ๊ธˆ 170g(3/4cup plus 4tsp) sugar ์„คํƒ• 3 eggs ๊ณ„๋ž€ 240g(1cup plus 1Tbsp) coconut milk ์ฝ”์ฝ”๋„› ๋ฐ€ํฌ *coconut icing ์ฝ”์ฝ”๋„› ์•„์ด์‹ฑ 80g(1/2cup) icing sugar ์Šˆ๊ฐ€ํŒŒ์šฐ๋” 25g(4tsp) coconut milk ์ฝ”์ฝ”๋„› ๋ฐ€ํฌ coconut long ์ฝ”์ฝ”๋„›๋กฑ canned cherries ํ†ต์กฐ๋ฆผ ์ฒด๋ฆฌ 1. ํŒŒ์šด๋“œ์ผ€์ดํฌ ํ‹€์— ์œ ์‚ฐ์ง€๋ฅผ ๊น๋‹ค. ์˜ค๋ธ์„ ์„ญ์”จ 175๋„(ํ™”์”จ 350๋„) ๋กœ ์˜ˆ์—ดํ•œ๋‹ค. 2. ๊ทธ๋ฆ‡์— ์‹ค์˜จ์˜ ๋ฒ„ํ„ฐ๋ฅผ ๋„ฃ๊ณ  ํœ˜ํ•‘๊ธฐ๋ฅผ ์ด์šฉํ•ด ์ €์†์—์„œ ๊ฐ€๋ณ๊ฒŒ ํ’€์–ด์ค€๋‹ค. 3. ์„คํƒ•์„ ๋„ฃ๊ณ  ์•ฝ 1๋ถ„ 30์ดˆ๊ฐ„ ์ค‘์†์œผ๋กœ ํœ˜ํ•‘ํ•œ๋‹ค. ๊ณ„๋ž€์„ ํ•˜๋‚˜์”ฉ ๋„ฃ์–ด๊ฐ€๋ฉฐ ํœ˜ํ•‘ํ•œ๋‹ค. 4. ๋ฐ•๋ ฅ๋ถ„, ๋ฒ ์ดํ‚นํŒŒ์šฐ๋”๋ฅผ ์ฒด์ณ ๋„ฃ๊ณ , ์†Œ๊ธˆ, ์ฝ”์ฝ”๋„›๊ฐ€๋ฃจ, ์ฝ”์ฝ”๋„›๋ฐ€ํฌ๋ฅผ ๋„ฃ๊ณ  ์ŠคํŒจ์ถœ๋Ÿฌ๋กœ ์„ž๋Š”๋‹ค. ๋‚ ๊ฐ€๋ฃจ๊ฐ€ ๋ณด์ด์ง€ ์•Š์„ ๋•Œ ๊นŒ์ง€ ์ŠคํŒจ์ถœ๋Ÿฌ๋ฅผ ์ด์šฉํ•ด ๋– ์˜ฌ๋ฆฌ๋“ฏ์ด ์„ž๋Š”๋‹ค. 5. ์œ ์‚ฐ์ง€๋ฅผ ๊น ํŒฌ์— ๋ฐ˜์ฃฝ์„ ๋ถ“๋Š”๋‹ค. ๋ฐ˜์ฃฝ์€ ๋ณดํŠธ ๋ชจ์–‘, U์ž๋กœ ์ฑ„์›Œ๋„ฃ๋Š”๋‹ค. ๋‚˜์ดํ”„ ํ˜น์€ ์นผ์„ ์ด์šฉํ•ด ๋ฐ˜์ฃฝ์˜ ํ•œ๊ฐ€์šด๋ฐ ์„ธ๋กœ์„ ์„ ๊ธ‹๋Š”๋‹ค. ์˜ˆ์—ดํ•œ ์˜ค๋ธ์—์„œ 45~50๋ถ„๊ฐ„ ๊ตฝ๋Š”๋‹ค. (์ด์‘ค์‹œ๊ฐœ๋ฅผ ๋ฐ˜์ฃฝ์— ๊ฝ‚์•˜์„ ๋•Œ ๋ฐ˜์ฃฝ์ด ๋ฌป์–ด๋‚˜์ง€ ์•Š์„ ๋•Œ ๊นŒ์ง€). 6. ๊ตฌ์šด ํŒŒ์šด๋“œ์ผ€์ดํฌ๋Š” ์‹ค์˜จ์—์„œ ์ถฉ๋ถ„ํžˆ ์‹ํžŒ ๋‹ค์Œ, ํ‹€์—์„œ ๋ถ„๋ฆฌํ•œ๋‹ค. 7. ์Šˆ๊ฐ€ํŒŒ์šฐ๋”, ์ฝ”์ฝ”๋„›๋ฐ€ํฌ๋ฅผ ๊ทธ๋ฆ‡์— ๋„ฃ๊ณ  ์ž˜ ์„ž๋Š”๋‹ค. (์ฝ”์ฝ”๋„› ์•„์ด์‹ฑ) 8. ์ฝ”์ฝ”๋„› ์•„์ด์‹ฑ์„ ์ฝ”์ฝ”๋„› ํŒŒ์šด๋“œ์ผ€์ดํฌ ์œ—๋ฉด์— ๋ฐ”๋ฅด๊ณ , ์ฝ”์ฝ”๋„›๋กฑ์„ ๋ฟŒ๋ฆฐ๋‹ค. ์ฒด๋ฆฌ๋ฅผ ์ด์šฉํ•ด ์žฅ์‹ํ•œ๋‹ค. 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
๐ŸŒด ์ฝ”์ฝ”๋„› ํŒŒ์šด๋“œ ์ผ€์ดํฌ ๋ ˆ์‹œํ”ผ ๐Ÿฅฅ Thumbnail

๐ŸŒด ์ฝ”์ฝ”๋„› ํŒŒ์šด๋“œ ์ผ€์ดํฌ ๋ ˆ์‹œํ”ผ ๐Ÿฅฅ

avatarSweetHailey
sparkleRecipe organized by AI
Cooking Time 90Min
Ingredients
์„คํƒ•170g
๊ณ„๋ž€3๊ฐœ
๋ฒ ์ดํ‚น ํŒŒ์šฐ๋”8g
์Šˆ๊ฐ€ํŒŒ์šฐ๋”80g
ํ†ต์กฐ๋ฆผ ์ฒด๋ฆฌ์ ๋‹น๋Ÿ‰

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