1. Prepare all materials in advance
2. Add the softened butter and powdered sugar to beat
3. Beat until the butter turns white and the volume becomes larger. Be sure to beat it fully
4. Add the egg liquid in four times, and each time you add egg liquid, the whisk will be sent at the highest speed
5. Whipped butter state, the volume is obviously larger and looks very fluffy
6. Sift in low-gluten flour and baking powder
7. Divide into two evenly after mixing
8. Put the matcha powder into one of the butter batter, be sure to mix the batter as a whole until it appears shiny
9. Another part of butter paste, add vanilla extract, or use vanilla bean pods to take vanilla seeds directly, you can also mix well
10. Put the two batter into a piping bag when ready
11. First squeeze the vanilla pound cake batter in the pound cake mold
12. Then squeeze the matcha pound cake batter. After squeezing, smooth the surface of the cake batter so that the middle is lower and the ends are slightly higher. This will help the appearance of beautiful natural cracks and shake off the bubbles before baking.
13. Put it in the middle and lower layer of the preheated oven, and bake for 50-55 minutes at 170℃.
14. When baking the cake, you need to prepare sugar water: 32g fine sugar + 80g boiling water, stir until the sugar melts, and cool.
15. The cake is baked and unmolded, put on the net, brushed in sugar water while it is hot
16. When it is still warm to the touch, wrap it with cling film or put it in a fresh-keeping bag, keep it in the refrigerator for one day and wait for the flavor to blend before serving, the flavor is best
Tips:1. The key point and difficulty of pound cake is the butter and eggs. It must be carefully and fully dispensed. I can even say that if you don’t hit your arms until your arms become sore and the person is about to collapse, then you have not sent it well~
2. Sugar water is the soul of pound cake and cannot be omitted. The amount of sugar water given is just enough to brush this pound cake. Generally, I will brush the corners and surface several times. The surface of the pound cake after brushing with sugar water will not dry or choke. people
3. The criterion for judging whether the cake is cooked or not: the surface is colored, and a toothpick is inserted from the top of the cake. There is no wet batter to indicate that the cake is ready. It must be baked for enough time, or the pound cake will shrink when it is out of the oven.
4. I use a PE5389 oven, please adjust the baking temperature appropriately when you use other brands of ovens
