Two-color Matcha Pound Cake for spring picnic, vegetable oil reduced version can be made without whipping and stirring. With the addition of matcha powder and cranberries, the color is fresh, and the cut surface is amazing, so it is called the "only green" in the pound cake. The texture is fluffy, creamy and sweet, and you'll fall in love with it once you've eaten it. Quickly arrange up

Inputs: 80 grams of low-flour milk powder 20 grams of baking powder 2 grams of corn oil 50 grams of powdered sugar 50 grams of eggs 2 matcha powder 5 grams

Operation:

1. Prepare the ingredients, the mold is paved with greaseproof paper spare. Will be low-flour + milk powder + baking powder weighed together and mixed well

2. Bowl add corn oil + powdered sugar mixed well add the egg, also whisked well. Sift in the powder mixture and mix well until smooth and grain-free (at this point, preheat the oven at 165°)

3. Divide the cake batter into two parts. Melt the matcha powder with a little corn oil and add it to one half of the cake batter and mix well, add cranberries to the other half of the cake batter and mix well. Moulds lined with greaseproof paper poured into the matcha flavor smoothing, and then poured into the original flavor smoothing

4. Put the mold into the preheated oven, upper and lower heat 165 ° baking 30 minutes. (Bake for 15 minutes, then remove from the oven and make a cut in the center to help expand the mold)

The baking temperature and time should be adjusted flexibly according to the difference in temperature of your own oven.