Double Tea Pound Cake
1.
cake:
80g butter
65g powdered sugar
70g eggs
Baking powder 1g
Low-gluten flour a 50g
Matcha powder 3g
Low-gluten flour b 50g
Black tea powder 3g
syrup:
10g caster sugar
Water 50g
decoration:
Whipped cream 100g
8g powdered sugar
Chestnuts
2.
The butter is softened in advance and beaten with an electric whisk
3.
Add powdered sugar and continue to beat
4.
Add the eggs to the butter 3-4 times and beat until fully combined
5.
Divide the butter batter into 2 portions
6.
Low-gluten flour a+ Matcha powder+0.5g baking powder, sieve, mix well
7.
Sift into the butter paste, mix well, set aside
8.
Low-gluten flour b+black tea powder+0.5g baking powder through a sieve and mix well
9.
Sift into the butter paste, mix well, set aside
10.
Put the black tea batter and matcha batter into the piping bag
11.
Pound cake mold with tin foil
12.
Squeeze the matcha batter first
13.
Squeeze the black tea batter
14.
Put it in the oven, fire up and down at 175 degrees, bake for 45 minutes
15.
Put the sugar and water in a small pot and boil
16.
The pound cake is out of the oven, brush in the sugar water while it is hot
17.
Keep tightly sealed in the refrigerator overnight
18.
Whipped cream + powdered sugar + crushed chestnuts, beat until 8 minutes
19.
Put it in a piping bag and squeeze it on top of the pound cake
20.
Put on the chestnuts
21.
Continue to squeeze whipped cream
22.
Finished picture
Tips:
1. When adding powdered sugar to the butter, it is recommended to manually stir a few times before starting the electric whisk to prevent the powdered sugar from splashing.
2. The eggs must be added to the butter in batches, otherwise it is easy to separate water and oil.
3. The pound cake after refrigeration is more delicious.
