Tea white chocolate pound cake
By VicentaLakin
Unlike the traditional pound cake, it is produced using whole-egg hairs, adding caramel butter. A tea and white chocolate has been added as a dot on the inside. It echoes the decorations。
Recipe Recommendations
- butter 90 grams
- whole egg of 2
- low powder 80 grams
- matcha powder
- white chocolate 20 grams
- sweet fragrance
- baking
- an hour
- simple
Steps for Tea white chocolate pound cake
1
Heat butter to focus and filter the impurities off the fire。
2
The whole egg is placed in the container with a white sugar for distribution。
3
There are visible signs to the surface。
4
Sift low powder in fractions until it is fully filled。
5
It's a bit of corroded butter, and it's evenly mixed。
6
White chocolate is melted and mixed with tea powder。
7
In the moulds, oil sheets are issued, the original paste is squeezed to the bottom of the mold, and the tea chocolate is then squeezed to the middle of the mold, with a simple pick-up of the bamboo, and the original paste is squeezed。
8
The oven is baked at 160 degrees for 30 to 40 minutes, and the specific temperature feels the temper of the oven increases or decreases as appropriate。
9
When you get out of the oven, you disembowel it, tear it off and decorate it。
10
Cut the cracking part of the face of the cake and turn it over。
11
The white chocolate in the decorative part melts and is painted on the face of the cake, pending the condensation of the chocolate, covering the half of the corner and sifting with tea powder。Tea white chocolate pound cake Make Tips
1. Tea and white chocolate has a certain weight and all cakes are too thin to be squeezed at the bottom. 2. Cracked butter and low powder are added in turn. It's a three-time decorating. 4 The formulation is based on 21 cm of cuisine, adjusted as appropriate by the formula of other sizes。