We baked the dough in a mini muffin mold with mixed fruit into the dough so you don’t have to pickle the fruit yourself.
- Unsalted butter 36g
- Fine granulated sugar 32g
- Whole egg 36g
- Soft flour 28g
- Almond powder 8g
- Baking powder 0.7g
- Mixed fruit 34g
- Rum 3g
- Put the butter at about 22 degrees Celsius and fine granulated sugar in a bowl and cream it with a rubber spatula.
- Mix with a hand mixer until it becomes white and fluffy.
- Add the beaten eggs that have been brought to room temperature into in several batches, and mix well with a hand mixer each time.
- Make sure the eggs and butter are evenly emulsified before adding the next egg. *Be careful not to add too many whole eggs at once, as they will easily separate.
- Add the sifted flour, and at first mix the flour and butter, imagining that you are dispersing the flour into the butter as if you are cutting it.
- Once the flour is dispersed to some extent in the butter, add the mixed fruit sprinkled with rum.
- Next, scoop the dough from the bottom of the bowl with a rubber spatula and mix by turning the dough, and at the same time, rotate the bowl counterclockwise about 60 degrees at a time until the dough is mixed. It’s OK when it becomes smooth and shiny.
- Put the batter from step 7 into a piping bag and set aside.
- Lower the preheated oven to 180 degrees and bake for about 10 to 12 minutes. It’s ok if you insert a bamboo skewer and nothing sticks to it. When it’s done baking, tap it lightly on the counter to release the hot steam.
- Remove from the mold and cool on a cake cooler.