Camouflage Pound Cake

Name: Camouflage Pound Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 240g Fermented butter; 120g Caster sugar; 2g salt; 4 egg; 80g Low-gluten flour; 1.5g Aluminum-free baking powder; 10g Matcha powder; 10g cocoa powder

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Pound cake is also called butter cake, quarter cake, because it has a warm taste, sweet and mellow taste, simple preparation and easy storage, it is very popular with everyone. There are generally two different methods for pound cake: one is the traditional method of adding egg liquid and low-gluten flour after the softened butter is beaten with sugar, and the other is adding the melted butter liquid after the whole egg is beaten. This time I used the method of whipping up the butter. The original flavor, matcha flavor, and cocoa flavor cake batter were squeezed out of the camouflage effect, which enriched the flavor and added interest.

What is marked is the amount of a piece of Xuechu WK9098 long non-stick bread mold. The non-stick effect is good, no need to apply oil and powder, and it can be demoulded directly by inverting. "

Ingredients

Camouflage Pound Cake

1. Weigh various ingredients, cut butter into small pieces, and soften at room temperature

2. Add fine sugar and salt, and mix well with a spatula to avoid splashing when the butter is beaten

3. Use an electric whisk until the color becomes lighter and the volume expands

4. Add the whole egg liquid in portions, and beat until fully integrated each time

5. Until the egg mixture is beaten and blended

6. Preheat the oven, fire up and down 180 degrees, 10 minutes, start

7. Divide the butter paste made in step 5 into three portions, and sift one portion into the low-gluten flour marked A and aluminum-free baking powder

8. Mix well and set aside

9. The other portion is sifted into low-gluten flour, matcha powder and aluminum-free baking powder marked B

10. Put the cake batter into the kitchen decorating bag, cut a small mouth, and exhaust the air

11. Stack the cake batter of three colors in the mold at random intervals

12. Make a few twists to make the cake batter closer

13. Roughly smooth the surface

14. Put it in the preheated oven and bake at 185 degrees for about 35-40 minutes

15. Just take it out and release it directly

16. It can be eaten directly, or brushed with liquor and sugar liquid, wrapped tightly with plastic wrap, and stored in the refrigerator for several weeks before eating

Tips:
When baking, after bulging in the middle of the cake, a knife can be cut longitudinally on the surface to guide the direction of expansion and cracking.