a beanbag pound cake
I found a pile of beans while organizing bread ingredients for the first time in a while. I think I used it here and there for a long time and put it in the freezer, but I made a pound cake with bean powder, which is fun to use these days. It's a moist and sweet pound cake if you ripen it overnight. Rather than eating it right away because of the smell of olive oil, I recommend eating it after aging it overnight. A savory yet sweet beanbag pound cake! Let's make it
4 serving
Within 60 minutes
초록바람N
Ingredients
  • Butter
    150g
  • Sugar
    150g
  • olive oil
    50g
  • egg
    200g
  • Soft flour
    120g
  • Strong flour
    70g
  • bean powder
    70g
  • Baking powder
    3g
  • Milk
    35g
  • a bowl of beans
    200g
  • olive oil
    little
  • Water
    50g
  • Sugar
    25g
  • rum
    25g
  • a bowl of beans
    60g
Cooking Steps
STEP 1/7
Measure the syrup ingredients in a saucepan and simmer until the sugar melts and cool. When cool, add rum and mix well. Remove the water from the bowl of beans that will go into the dough and mix it lightly with the extra powder.
STEP 2/7
Gently dissolve butter at room temperature, add sugar and whip sufficiently. Add olive oil to this and whip enough for about a minute.
STEP 3/7
Add eggs at room temperature three times and mix well. When creamy, add sifted flour, bean flour, baking powder, and mix until no powder is visible. I used bean powder with sweet and salty flavors, and I think it would be good to use various bean powder at home.
STEP 4/7
Then add milk and mix until dough is smooth.
STEP 5/7
Add the pre-prepared beanbags and mix lightly.
STEP 6/7
Pan the finished dough about 80% in a parchment pan and place on both ends. Spread olive oil on the spatula, cut half of the dough, and top with a topping bowl.
STEP 7/7
Bake in a preheated oven at 175 degrees for about 30 minutes. If you poke it with a skewer and it's clean, it's all cooked. As soon as the finished pound cake is baked, apply plenty of prepared syrup to the top, then remove from the mold and cool. It's done!
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