Name: Double Tea Pound Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g butter; 65g Powdered sugar; 70g egg; 1g Baking powder; 50g Low-gluten flour a; 3g Matcha powder; 50g Low-gluten flour (b); 3g Black tea powder; 10g Caster sugar; 50g water; 100g Light cream; Some chestnut

Double Tea Pound Cake

by MyLiving

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

The small snow-capped mountains that appear in the winter are small and beautiful, eye-catching and pleasant. This double tea pound cake is dense and thick, and each bite tastes full and delicate, which makes people feel very pleasant. The sweetness of chestnut in the cream makes you want to stop it. When paired with a cup of coffee or black tea, it will warm you up immediately even in the cold winter. "

Double Tea Pound Cake

1. The butter is softened in advance and beaten with an electric whisk.

2. Add powdered sugar and continue to beat.

3. Add the eggs to the butter 3-4 times and beat until fully combined.

4. Divide the butter batter into 2 portions.

5. Sift low-gluten flour a+ Matcha powder+0.5g baking powder and mix well.

6. Sift into the butter paste, mix well and set aside.

7. Sift low-gluten flour b+black tea powder+0.5g baking powder and mix well.

8. Sift into the butter paste, mix well and set aside.

9. Put the black tea batter and matcha batter into the piping bag respectively.

10. Put tin foil on the pound cake mold.

11. Squeeze in the matcha batter first.

12. Then squeeze the black tea batter.

13. Put it in the oven, heat up and down at 175 degrees, and bake for 45 minutes.

14. Put the sugar and water in a small pot and boil.

15. The pound cake is out of the oven, brush in the sugar water while it is hot.

16. Keep tightly sealed in the refrigerator overnight.

17. Whipped cream + powdered sugar + crushed chestnuts, beat until 8 minutes.

18. Put it into a piping bag and squeeze it on top of the pound cake.

19. Put on the chestnuts.

20. Continue to squeeze the whipped cream.

21. 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.