Chinese Food
Matcha white chocolate pound cake
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Another way to make pound cake. It's different from the traditional way to make pound cake. It's the way to beat the whole egg and add coking butter. The white chocolate of Matcha is added as the embellishment of the inner taste. Echo with surface decoration.
Cooking ingredients
Cooking Steps
Step1:Heat the butter to coking. Filter out the impurities after leaving the fire for standb
Step2:Put the whole egg in a container. Add sugar and bea
Step3:Clear lines on the surfac
Step4:Sift the low powder in several times until all the low powder is adde
Step5:Add coked butter in batches. Stir evenl
Step6:White chocolate melt in water. Add tea powder. Stir wel
Step7:Place oil paper in the 21cm mold of the chef. First squeeze the original batter into the mold for bottoming. Then squeeze the Matcha chocolate into the middle of the mold. Simply pick and mix with a bamboo stick. Squeeze the original batte
Step8:Bake the oven at 160 ℃ for 30 to 40 minutes. The specific temperature will increase or decrease your oven temper
Step9:9. Demould immediately after discharging. Tear off the oil paper and decorate after coolin
Step10:10. Cut off the cracked part on the front of the cake and decorate it upside dow
Step11:11. After the white chocolate in the decoration part melts in water, apply it on the surface of the cake. When the chocolate solidifies, cover the half of the side diagonally. Spread the tea powder on the sieve
Cooking tips:1. Matcha white chocolate has a certain weight. The cake paste at the bottom of all cakes can't be squeezed too thin. 2. Coked butter and low flour are added in several times. 3. The surface decoration can feel that you like to decorate at will. 4. The mold used for the formula is 21cm for the chef. There are skills to adjust the formula of other sizes to make dishes delicious.
