Matcha Pound Cake?

This recipe uses:?

Baking mold: 17cm * 7cm * 6cm toast box a (I do not have a pound cake mold, used the toast box instead. The original recipe is 17.4cm*8cm*6cm pound cake mold)?

Baking temperature: 180 (the original recipe is 170, bake for 50-60 minutes)?

Baking temperature: about 45-50 minutes

Ingredients ?

Butter 100g

Powdered Sugar 100g

Whole Eggs 100g

Low Flour 90g

Matcha Tea Powder 1 tbsp

Baking Powder (can be left out when you're skilled at making it) 2/3 tsp

Matcha Pound Cake Directions ?

Preparation ?

1, measure all the ingredients ?

2, soften the butter to room temperature, never whip it in a cold state ?

3, the eggs at room temperature to return to temperature, evenly beaten?

4, greaseproof paper folded, pad into the toast mold?

5, low-flour, matcha powder, baking powder sifted standby (I sifted twice, the first sifted clumps, the second time about 20cm from the basin and sifted again so that the flour with more air)

Whipping butter cream cut small pieces, placed at room temperature after softening, about the temperature back to the degree that the hand gently press will have traces. Mix with a whisk until soft and creamy. I use an electric mixer on low speed. The best whipping is when you pick up the butter with the whisk and the butter attached to it appears to have soft corners.

Add the powdered sugar in two batches, add half of the powdered sugar to the cream, and continue to beat until the whole thing is white and fluffy, so that the cream is well-coated with air

Add the rest of the powdered sugar, and mix carefully until the cream is well-coated with air

Add the eggs in small amounts, in about four batches. Add the creamed eggs and wait until the mixture is completely blended before adding the next egg little by little and repeating the process. This is the state of the first addition of egg mixture after emulsification

The second addition of egg mixture to record a detailed process. First, add a small amount of egg mixture to the cream and mix well with a hand whisk. At first, there will be a little uneven separation. The feel of the whisk is also relatively smooth and easy to stir. As shown in the picture

After stirring carefully for a while, the whisk will slowly become heavy to the touch

And finally, it will become smooth and emulsified. Follow this process with the 3rd and 4th egg additions

Mix in the flour and preheat the oven to 200°C. Then sift the flour and pour it into the oven one at a time. Pour the sifted flour into the butter one at a time. Holding the knife in your right hand, start scraping the bowl from 2 o'clock and scrape as far as you can until you reach the 8 o'clock position, scooping up as much batter as you can, then flip the knife over and shake the batter back into the bowl. At the same time, turn the bowl counterclockwise with your left hand. Repeat. Stir in this way for about 35 times the flour gradually disappears, after the flour disappears, continue to stir in the same way for about 45 strokes, *** counting 80 times. Keep the speed at 10 seconds 6~8 times. Keep the mixing knife close to the wall of the bowl to fill the batter. ps: I counted 80 times directly.

Into the mold Pour the batter into the mold. Use a laminating tape to complete this step. Prepare that large measuring cup that came with your soy milk maker by placing a large laminating tape and turning it around to keep the tape in place. Use a mixing knife to feed the batter into the band one slice at a time. Cut a small opening in the band, then use a spatula to push the batter to the bottom. Finally, cut a larger opening and squeeze into the mold. Shake the mold a few times to disperse the batter evenly into the corners, and scrape the top with a spoon to smooth it out.

Bake: Transfer the molds to a preheated oven, turn the temperature to 180°C and bake for about 45 minutes. Bake until 20 minutes when the surface is hard and slightly browned, you can take out the baking sheet and use a knife moistened with water to make a line in the batter. There is a natural expansion crack even without the slash, and this extra step will allow the crack to split along the slash and bake into a prettier shape. I left this one un-scored.

The way to judge the maturity of a baked product is to make sure that the cracks have no color and are dry and set after taking it out of the oven. Then insert a bamboo skewer into the interior of the cake. If there is nothing on the skewer, it means the cake is cooked. If there is anything on the stick, put it back in the oven and continue baking for another 5 minutes. If you're worried about the crust getting too dark, insert a baking sheet or cover with tinfoil. Remove from the oven, unmold and let cool on a cooling rack. Store at room temperature in an airtight container.

Pound cake mold greaseproof paper folding method, other square can be folded in this way, extend the dotted line cut if the corners are too long can be reduced by a section. Will not draw, so hard to see

Tips

1, whipped butter points?

When making pound cake, whipping the butter so that it is well mixed with air is the point of expansion. Softening the cream will make it easier to involve air, and the most suitable temperature is 13-18℃, about the same as room temperature. Adding caster sugar to cream in this state is called sugar butter.

2, add powdered sugar points?

If you add the powdered sugar all at once, the moisture in the cream will be absorbed by the powdered sugar and it will become hard, making it difficult to mix. So add it in small portions. After adding the powdered sugar to the butter and mixing, the powdered sugar will be partially melted due to the little moisture in the butter, but not completely melted. The point of mixing is not to melt the powdered sugar, but to make the powdered sugar finer and distribute it evenly throughout the butter. From this step of evenly distributing the powdered sugar in the cream, when you add the eggs later, the powdered sugar will absorb the water in the eggs, so that the eggs, which are not easy to mix, can be fully mixed into the cream. The more evenly the powdered sugar is mixed, the more air is encapsulated. This step affects whether the finished product is beautiful.?

3, add the egg mixture points?

This recipe is a small portion, manual whisk can be, by the way, feel the subtle changes and state. If the portion is large, you can directly use an electric whisk to mix. On the Kojima book that is done with an electric whisk, whipping the butter for 5 minutes, and then every time you add the eggs in the subsequent steps continue to whisk for 2-2.5 minutes. Draw in large circles to promote emulsification of the butter. If the room temperature is cold, warm the eggs to room temperature over warm water. If you add the cold eggs all at once, the temperature of the cream will drop and it will stiffen. No matter how much you mix, the eggs and cream will be difficult to blend. It will end up in an uneven separated shape. Mixing the flour in this case will make the cream and eggs combine into a batter, but after baking, the texture will deteriorate and turn into a dry, hard cake. If you use cold cream without bringing it back to room temperature, the above condition will also occur.

4, to avoid the separation of oil and water tips?

Sift a small amount of flour into the butter before adding the egg mixture. In this way, the flour can absorb the water in the egg mixture, so that the egg mixture is easy to mix with the butter evenly, and no longer appear the separation of oil and water.?

5, mix in the flour points?

Mixing the flour with a whisk or a mixing knife is fine. A mixing knife may be easier to master for newbies. Pound cake batter fluidity is relatively weak, using a whisk or mixing knife to turn up the cake batter and then flip the wrist when inverted, the egg net or mixing knife head of the cake batter will not flow down. When mixing, it is a good idea to bump the wire mesh or mixing knife in the mouth of the bowl to get the cake batter on top back into the mixing bowl. If you don't mix the cake batter on the mixer with the cake batter in the mixing bowl in time, it ends up being hard to mix well.