Chinese Food
Classic delicious - Matcha black bean cake
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Pound cake is a special classic Western dessert. There are only four kinds of ingredients. Flour, butter, sugar and eggs. The original formula is that each material uses one pound. Kwai is known as the pound cake. It is simple and quick to operate. It not only tastes loose and tastes strong, but also can store for 57 days at room temperature. Matcha and black beans are the most classic and delicious pairing. My super love Matcha partner can make them with me today
Cooking ingredients
Cooking Steps
Step1:1. Soften 90g butter at room temperature for standby. Mix 10g of Matcha powder and 15g of boiled water until no granules are left.
Step2:2. Beat the softened 90g butter with electric beater until it is white, fluffy and feathery.
Step3:3. Whisk the butter into 70g sugar for several times until it is completely blended. There is no granule in the basin. If sugar powder is used, it will be easier to beat until it is completely fused. But when you are beating, press the sugar powder with the beater's head and beat it again to prevent the sugar powder from splashing out.
Step4:4. Add 90g egg liquid in several times. Beat it patiently and evenly each time, and then add the next time. The finished product is light and fluffy. There is no oil or water in the bottom of the basin.
Step5:5. Add the prepared Matcha liquid, sieve in 110g of low gluten flour + 1.5g of baking powder, and press with a scraper until there is no dry powder. Try to use pressure mixing method. Do not over mix. Avoid gluten.
Step6:6. Add 60 grams of peas. Stir slightly. Mix well.
Step7:7. Pour the batter into the mold, knock the mold on the table top lightly, so that there is no big gap between the batter and the mold. Only in this way can the finished product be delicate and free of holes. Finish the batter. Make it into a low shape on both sides. Draw a line in the middle. Make sure that the cake cracks according to this crack during baking. Put in the preheated oven. Heat up and down the middle layer for 180 ° 45 minutes.
Step8:8. Perfect cracking. Insert a clean toothpick into the highest part of the cake. Pull out the toothpick without any cake crumbs. It means the cake is ripe.
Step9:9. Demould when it's hot. If you like, you can brush it with sugar water. Let it cool thoroughly. Put it in a fresh-keeping bag and seal it at room temperature. The taste will be better after 24 hours. 48 hours later, the taste is at its peak. In case the temperature is too high. Eat it in a week. Sugar water = sugar + water = 1-
Step10:It's a little high in calories. Even if it's delicious, one or two pieces at a time will be enough
Cooking tips:As long as the butter softens well, it's easy to beat. Sugar and egg liquid should be added in several times, and they must be stirred evenly every time and added again. Pound cake is different from ordinary cake. Because there is no drop of water in it, the taste is more solid than ordinary cake. It's not because you failed to make it, but because it's special. It's also why it can be stored at room temperature for a week. The cake can also be baked for 10 minutes before scribing. Or not scribing. Let it crack naturally. There is no fixed mode. See which way you prefer. My mold is 21.2 * 6.7 * 5.5cm. Please adjust the amount of ingredients according to the size of your mold. You have skills in making delicious dishes.
