Chinese Food
Matcha, honey bean and pound cake
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Matcha is a part of Japanese tea ceremony. It also appears in Japanese desserts. The most classic match is Matcha + honey beans. The taste of Matcha is fresh and natural. It can relieve the sweetness of honey beans and increase the flavor of sweets. When we brew tea, only 35% of the nutrients in tea can be dissolved in water. The rest is poured out directly with the tea residue. Taking Matcha can make the human body absorb and use these nutrients better. Its rich tea polyphenols, vitamins and minerals can not only beautify the face, but also benefit the skeleton, eyesight, digestive system, cardiovascular and cerebrovascular system. Since eating Matcha has many advantages, let's make this delicious and beautiful Matcha honey bean pound cake with me. The ingredients are very simple. It's not difficult to make them. Novices can make them.
Cooking ingredients
Cooking Steps
Step1:1. Weigh all kinds of food materials. Cut butter into small pieces and soften them at room temperature. Return refrigerated eggs to room temperature. Preheat the oven. Heat up and down 180 degrees. 10 minutes.
Step2:2. Mix the Matcha powder and water to form a smooth paste without particles. Put it aside for use.
Step3:3. Beat the softened butter with an egg beater until smooth. Add sugar twice. Beat until the color is lighter and the volume is larger.
Step4:4. Add the broken egg liquid in three times. Stir each time until it is completely fused. Add the next time until there is no separation of water and oil.
Step5:5. Sift the low gluten powder and the baking powder, then pour them into the butter and mix well.
Step6:6. Roughly divide the batter into two parts. Add the Matcha sauce to one part and mix well.
Step7:7. Put the Matcha pound cake paste into the cutting and mounting bag. Squeeze it into the mold evenly. Sprinkle a layer of honey beans on the surface densely.
Step8:8. Squeeze the rest of the original batter on the honey bean. Use a scraper to wipe the surface to make it look slightly higher on both sides and slightly concave in the middle.
Step9:9. Put it into the middle layer of the preheated oven, and bake for about 50 minutes at 180 degrees.
Step10:10. Put it on the air line to cool after it is put out of the oven.
Step11:11. Back buckle and demould. It can be eaten directly or wrapped with plastic wrap. It will be more delicious if it is kept in the shade for 23 days. There are also wine and sugar on the surface. It can make the cake wet and more flavor.
Step12:Finished product drawin
Step13:Finished product drawin
Step14:Detai
Cooking tips:1. The mold I used is a non stick cake mold for kitchen. The size is 28 × 9.9 × 6. One piece can be made according to the marked amount. After baking, it can be demoulded by directly turning it upside down. If it is an ordinary mold, it needs to be padded with oil paper or coated with oil powder (out of the portion). If a 23 × 4.5 × 6 cake is used, about 3 pieces can be made according to the marked amount. Because of the large capacity of the mould, the baking time is extended properly. If the mold is too small, the batter is only half of the mark. Bake for about 35 minutes. 2. The butter should be softened to a state that will become soft when touched with hands. Refrigerated eggs should be restored to room temperature, and then added to the butter. If the temperature difference is too large, it is easy to separate water and oil. 3. The dosage of Japanese natto used in the original formula is slightly more than that marked. I changed it to red bean according to my taste. There are skills in making delicious dishes.
