Double Tea Pound Cake

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.