Matcha two-color pound cake
Overview
When the weather gets cold, I miss pound cake very much, but I am afraid of its sweetness. This time I made a matcha two-color pound cake. It tastes not sweet or greasy, with the fragrance of matcha. This winter, it will keep you warm. The recipe can be used to make 6 consecutive cups of Feinan snow mold.
Tags
Ingredients
Steps
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The butter is softened to room temperature in advance to the point where you can easily poke a hole with your fingers. Turn on the mixer and beat the butter evenly.
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First add half of the caster sugar, turn to high speed and beat until evenly mixed. Then add the other half of the caster sugar and beat until the butter is light in volume, approximately doubled in size, and turns white in color.
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Beat the eggs, add them to the butter paste in 3 batches, start the egg beater at low speed and beat evenly
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Beat until completely uniform each time before adding the next egg liquid, and remember to use a spatula from time to time to stir down the uneven butter paste around the edges.
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Sift the low-gluten flour and baking powder into the butter paste and mix evenly with a spatula.
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Add matcha powder A to hot water and stir it into a uniform matcha paste.
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Divide the batter into two equal portions, add matcha sauce to one portion, and mix evenly with a spatula.
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Put both batters into piping bags and prepare honey red beans.
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Pour the matcha batter evenly into the mold and smooth it out slightly with a spatula.
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Spread the honey red beans and press them gently.
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Then pour in the original batter and smooth it out slightly with a spatula.
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Put it into the preheated oven, set the upper and lower heat to 170°C, and bake the middle layer for 33 minutes until the entire cake surface is colored.
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For the decoration part, stir the matcha B, powdered sugar and water evenly and put them into a piping bag.
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Pipe patterns on the surface of the cake and sprinkle with coconut.
