Tea and sugar cream pound cake

fermented butter:115g water:65g sugar:140g egg:1 low gluten flour:150g light cream:65g salt:a few vanilla:2.5g Matcha icing -:8 water:6g Matcha powder:1g sugar powder:30g https://cp1.douguo.com/upload/caiku/3/d/9/yuan_3dabff3ca522d8e481482035a8b5bae9.jpeg

Tea and sugar cream pound cake

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A crown cake that can be held in the palm of your hand. It's delicious and Kawaii with sweet Matcha icing. -

Cooking Steps

  1. Step1:Butter + water + sugar + salt. Heat over low heat until melted (stir continuously

  2. Step2:Preheat the oven 180 degrees first. Pour the cream into a clean container. Knock in the egg. Pour in the vanilla essence. Mix well in the eggbeate

  3. Step3:Add the mixed egg milk liquid into the butter in several times. Stir evenl

  4. Step4:Sift the low powder into the mixed egg oil mixture twice. Mix until there is no dry powder

  5. Step5:Pour the batter into 3 Mini crown cake

  6. Step6:Bake in the middle of the oven for about 50 minutes at 180 degrees up and dow

  7. Step7:Matcha powder + sugar powder + water. Mix with eggbeater until stick

  8. Step8:Spoon the tea cream evenly over the cak

  9. Step9:Pound cake with tea fragrance. Fresh and not greasy. With a cup of strong coffee..

  10. Step10:Sweet taste of afternoon tea

Cooking tips:Mould - three mini golden crown hollow cake moulds for chefs have skills in making delicious dishes.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Tea and sugar cream pound cake

Chinese food recipes

Tea and sugar cream pound cake recipes

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