Tea and bean pound cake
By VicentaLakin
motcha is part of the japanese tea lane and is often found in japanese sweets, the classic combination of which is tea plus honey beans. it's fresh and natural to rub tea, to ease the sweetness of honey beans, and to add to the taste of dessert. when we do tea, only 35% of the nutrients in the tea are soluble in water and the rest fall directly with the slag. the use of tea makes it possible for humans to better absorb and use these nutrients, which are rich in tea polyphenols, vitamins and minerals, and which not only provide beauty, but also benefit bones, vision, digestive systems and cardiovascular vessels. now that you've had a lot of good taste for tea, i'd like to make this delicious and beautiful "cake of bean." the food is simple, it's not too difficult to make, and the new guy can handle it。
Recipe Recommendations
- matcha powder 10 grams
- water 36 grams
- unsalted butter 180 grams
- fine sugar 180 grams
- eggs 180 grams
- low-gluten flour 190 grams
- honey beans 120 grams
- baking powder 3 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Tea and bean pound cake
1
Quantification of various food items, with small butter cutlets softening under room temperature and refrigerated eggs returning to room temperature. The oven is preheated, 180 degrees up and down, 10 minutes。
2
The tea powder and water will be mixed into a smooth, non-particle-free ointment and placed in reserve。
3
Soft butter is smoothed with an egg-pumper, which is added to the fine sugar twice, which is sent to light colour and larger size。
4
In three stages, the eggs were added to the dispersed fluid, each time to complete integration, and then to the next, until there was no separation。
5
After mixing low-banded powder and powdered powder, they are mixed into butter。
6
The pasta is roughly divided into two, one of which is mixed with tea sauce。
7
Scrambled tea-pounded cakes are packed into a cutter's bouquet, evenly squeezed into the moulds, with a secret layer of honey beans。
8
The rest of the original face is then squeezed on the bean, and the surface is covered with razors slightly higher and slightly dents in the middle。
9
Put it in the middle of a pre-heated oven and roast it up and down at 180 degrees for about 50 minutes。
10
It's cool when it's out。
11
Unbuttoned. It's more delicious when it's cold, it's cold, it's ready to eat, or it's wrapped in a shampoo, and it's two to three days in the shade. There's wine and sugar on the surface, which makes the cake wetter。Tea and bean pound cake Make Tips
I am using a non-compassed cake model of 28 x 9.9 x 6, which is marked to produce one piece of cake and which can be removed by a direct rebutting after the roast. In the case of ordinary molds, a sheet of oil paper or powdered oil is required (out of weight). If 23 x 4.5 x 6 fine pounds of cake are used, the amount indicated can produce about three. Due to the size of the mould, the bake time was extended. If the mold is small, the pasta is only half the mark and baked for about 35 minutes. 2. Butter shall be softened to the extent that it is softened by the touch of its hand. The refrigerated eggs are to return to room temperature and then be added to the distributed butter, which is easily separated if the temperature is too different. The original formulation uses Japanese nanobeans, which are slightly larger than indicated. I changed it to honey beans based on a population。