Matcha Honey Bean Pound Cake

Name: Matcha Honey Bean Pound Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 10g Matcha powder; 36g water; 180g Unsalted butter; 180g Caster sugar; 180g egg; 190g Low-gluten flour; 120g Honey bean; 3g Baking powder

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Matcha (motcha) is part of the Japanese tea ceremony and often appears in Japanese desserts. The most classic combination is matcha + honey beans. The matcha has a fresh and natural taste, which can relieve the sweetness of honey beans and increase the flavor of desserts.

When we usually brew tea, only 35% of the nutrients in the tea can be dissolved in water, and the rest are dumped directly with the tea dregs. Eating matcha can make the human body better absorb and utilize these nutrients. Its rich tea polyphenols, vitamins, and minerals can not only beautify the skin, but also benefit the bones, vision, digestive system, and cardiovascular and cerebrovascular diseases.

Since there are so many benefits to eating matcha, let's make this delicious and beautiful "Matcha Honey Bean Pound Cake" with me. The ingredients are very simple, the preparation is not difficult, and novices can handle it. "

Ingredients

Matcha Honey Bean Pound Cake

1. Weigh various ingredients, cut the butter into small pieces and soften it at room temperature, and return the refrigerated eggs to room temperature. Preheat the oven and fire up and down 180 degrees for 10 minutes.

2. Mix matcha powder and water, stir into a smooth, particle-free paste, set aside for later use.

3. Beat the softened butter with a whisk until it is smooth, add the fine sugar in two portions, and beat until the color becomes lighter and the volume becomes larger.

4. Add the beaten egg liquid three times, each time until it is completely combined, and then add the next time until there is no separation of water and oil.

5. Sift the low-gluten flour and baking powder, pour it into the butter and mix well.

6. Divide the batter roughly into two portions, add matcha paste to one portion and mix well.

7. Put the matcha pound cake batter into a cut-out piping bag, squeeze it into the mold evenly, and sprinkle a layer of honey beans densely on the surface.

8. Then squeeze the remaining primary color batter on the honey beans, and use a spatula to wipe the surface into a slightly higher side and a slightly concave middle.

9. Put it in the middle of the preheated oven, and bake at 180 degrees for about 50 minutes.

10. After being baked, put it on the drying net to cool.

11. It can be demoulded by inverted button. The cold pound cake can be eaten directly or wrapped in plastic wrap. It will be more delicious if it is left in the shade for 2-3 days. There is also a brush with liquor and sugar liquid on the surface, which can make the cake body moist and more flavorful.

Tips:
1. The mold I use is a non-stick pound cake mold with a size of 28×9.9×6. The indicated amount can be made into one. After baking, it can be released by inverting it. If it is an ordinary mold, you need to put a layer of oiled paper, or apply oil and powder (except the amount). If you use 23×4.5×6 thin and tall pound cakes, about 3 pieces can be made with the indicated amount. Because the capacity of this mold is too large, the baking time is appropriately extended. If the mold is too small, the batter volume is only half of the marked amount, and bake for about 35 minutes.
2. The butter should be softened to the point that it will become soft by touching it with your hands. After the refrigerated eggs return to room temperature, add them to the whipped butter. If the temperature difference is too large, the water and oil will separate easily.
3. The amount of Japanese natto used in the original formula is slightly more than the stated amount. I changed it to honey red beans according to my personal taste.