Matcha Two-color Pound Cake
1.
The butter is softened at room temperature in advance to the point where you can easily poke a hole with your fingers. Turn on the whisk to beat the butter evenly.
2.
First add half of the granulated sugar, turn to high speed, and stir well, then add the other half of the granulated sugar until the butter is light in volume, about double the swelling, and the color turns white.
3.
Beat the eggs, add them to the butter batter in 3 times, turn on the whisk and beat evenly at low speed
4.
Each time you must beat until it is completely even before adding the egg mixture again, and remember to use a spatula to stir the butter with uneven edges from time to time.
5.
After mixing low-gluten flour and baking powder, sift into the butter paste and stir evenly with a spatula.
6.
Add matcha powder A to hot water and stir it into a uniform matcha paste state.
7.
Divide the batter into two equal parts, add one part of the matcha paste, and stir evenly with a spatula.
8.
Put both batters into a piping bag, and prepare honey red beans.
9.
Squeeze the matcha batter into the mold evenly and smooth it slightly with a spatula.
10.
Spread the honey red beans and press them lightly.
11.
Then squeeze into the original batter, and also use a spatula to slightly smooth it.
12.
Put it into the preheated oven, heat up and down at 170℃, bake for 33 minutes in the middle layer, and then the whole surface of the cake can be colored.
13.
For the decoration part, mix the matcha B, powdered sugar and water into a piping bag.
14.
Extrude the pattern on the surface of the cake and sprinkle with coconut paste.
Tips:
1. If the eggs are taken out of the refrigerator, they must be restored to room temperature before being added to the butter paste.
2. The baking time and temperature are for reference only and should be adjusted according to your own oven.
3. After the finished pound cake is let cool a little, wrap it in plastic wrap and store it in a cool place.
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