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.
