Chinese Food
Matcha black bean cake
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The price of a good Yuzhi Matcha is not cheap. It hurts a little bit every time you use it. Ha ha. For a long time, I haven't made the dessert with the taste of Matcha. After the beginning of winter, I suddenly miss that taste very much. So I made Matcha Qifeng, Matcha pudding, Matcha pound cake and wanted to make Matcha gukhov. I didn't have time to start. Fruit school's Matcha pound cake is added with a small amount of white chocolate to make the whole cake taste more fragrant and pure. White chocolate alone is thick milk flavor. So if there is no white chocolate, can condensed milk also be matched? It should be reliable. Matcha and black beans are recognized as perfect match. They love each other and glow on all kinds of snacks. This pound cake is no exception. With the fragrance of Matcha, I don't feel bored at all. Take it out of the oven. Heat it to a low temperature. Wrap it in a plastic wrap. Eat it again the next day. The tissue is wet and won't dry out. You can enjoy it with a cup of hot tea. \(^o^)/~
Cooking ingredients
Cooking Steps
Step1:White chocolate melts in water. Soften the salt free butter at room temperature. Beat it loose with a blender. Add sugar in several times and mix well.
Step2:Add one egg at a time. Beat well before adding another.
Step3:Add red beans and melted white chocolate and mix well.
Step4:Add the sifted low powder. Mix the baking powder and Matcha powder.
Step5:Put the batter in the mould. Bake at 170 ℃ for 5060 minutes.
Cooking tips:1) red beans can be bought out of the box or made by yourself. Soak the red beans overnight. Press in a pressure cooker for 15 minutes. Remove the moisture. Mix in the sugar and store it in the fridge. 2) Bake for about 10 minutes. Use a knife to scratch the surface of the cake. Pound cake can crack more beautifully. 3) Heat to a low temperature. Wrap with plastic wrap. Eat again the next day. The tissue is wet. It won't dry out. There are skills in making delicious dishes.
