Chinese Food
Matcha vanilla pound cake cabbage pound
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Matcha vanilla pound cake cabbage pound Matcha vanilla pound cake is also known as cabbage pound . It's really very vivid. Matcha is made of Japanese like bamboo Matcha powder. The color of Matcha powder made in China will be gray. Only Japanese Matcha powder will be greener and more beautiful. I recommend Qinglan, Isuzu and ruozhu. Pound cake I always think it's a very magical thing. It's not as durable as ordinary cakes. There's even a saying that pound cake tastes peak after 2 weeks. Because I haven't put enough for 2 weeks, I can't confirm that. But it's really delicious day by day. The taste is more rich and thick. It's best to refrigerate. After the pound cake is done, I always pack it with plastic wrap and keep it at room temperature for 2 days, then slice it and put it in the refrigerator. Take one piece every day. Pound cakes are very hot. It's better not to have more than one piece a day. I love the double pound cake. Because there is a sense of expectation when I cut it. It's that each piece is different. Detailed
Cooking ingredients
Cooking Steps
Step1:Prepare all the ingredients. Cut the butter into small pieces to soften the room temperature. The eggs also need to be reheated to room temperature. Put the two materials of sugar water into a small pot. Heat on the fire until the sugar melts completely and the water boils. Sugar water can only be used when it is coo
Step2:Low Powder 100g + foam powder 1.5g Mix and sift evenly for three times, reserve 90g of low powder + 10g of Matcha powder + baking powder 1.5g Mix evenly and sieve three times for standb
Step3:Beat the softened butter gently with an egg beater until smooth. Pour in sugar powder twice
Step4:After each time I put sugar powder in, I beat butter until it turns yellow and white, and the volume becomes larger. After that, I can't see sugar powder at all (I beat it at high speed for 1 minute every time I add sugar powder
Step5:Add the whole egg liquid 45 times. The egg liquid must be added slowly several times to prevent oil-water separation. (every time I pour in the egg liquid, I beat it at high speed for 1 minute
Step6:This state is the state of being put into all the egg liquid and then being sent away. There is no separation at all. It's very bulky. It looks very fluffy. It's much bigge
Step7:Divide the butter paste evenly into two parts by electronic scale (at this time, preheat the oven at 170 ℃
Step8:Pour two portions of butter paste into the sifted bowl of low flour + baking powder, low flour + Matcha powder + baking powder without Matcha powder and put vanilla essence or vanilla seeds (vanilla seeds are better
Step9:Use the mixing method to stir. Don't worry about the gluten of the batter. It will swell higher and look better when it's baked. The butter batter is very gloss
Step10:Prepare two mounting bags. Put two pieces of butter batter into the mounting belt respectively. Clamp the seal
Step11:First pour the vanilla batter into the mol
Step12:Then squeeze the Matcha batter on the vanilla batter. Level it with a small spatula
Step13:Put it into the preheated oven and bake it at 170 ℃ for about 55 minutes, then cover it with tin paper after coloring. Avoid over coloring and unsightly appearance
Step14:When the pound cake is out of the oven, it will be demoulded immediately and then the cold sugar water will be applied. The pound cake can only be applied with sugar water when it is hot. It's not good if it's cold
Step15:When the pound cake is still warm, wrap the fresh-keeping film. Leave it for 2 days and wait for the flavor to blend before eating. The flavor is better
Step16:Slice in refrigerator after two day
Step17:There is a saying that a pound of cak
Step18:
Cooking tips:Matcha vanilla pound cake is also known as cabbage pound . It's really very vivid. Matcha is made of Japanese like bamboo Matcha powder. The color of Matcha powder made in China will be gray. Only Japanese Matcha powder will be greener and more beautiful. I recommend Qinglan, Isuzu and ruozhu. Pound cake I always think it's a very magical thing. It's not as durable as ordinary cakes. There's even a saying that pound cake tastes peak after 2 weeks. Because I haven't put enough for 2 weeks, I can't confirm that. But it's really delicious day by day. The taste is more rich and thick. It's best to refrigerate. After the pound cake is done, I always pack it with plastic wrap and keep it at room temperature for 2 days, then slice it and put it in the refrigerator. Take one piece every day. Pound cakes are very hot. It's better not to have more than one piece a day. I love the double pound cake. Because there is a sense of expectation when I cut it. It's that each piece is different. See step 16 in detail. It's me
