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Ingredient
Matcha Pound Cake
Introduce
Ingredient
Food ration :
18cm, 7-inch loaf pan
120 g (4.2 oz)
unsalted butter, room temperature
10 g (5 tsp)
matcha powder
3 g (3/4 tsp)
baking powder
1 Tbsp
granulated sugar
1.5 Tbsp
hot water
1 Tbsp
brandy
Cooking instructions
* Step 1
★Recipe video★ (my You Tube channel)→youtu.be/prj4vszYmd4
* Step 2
Grease the pan with butter. Sprinkle bread flour onto the pan. Tap it with your hand to remove excess flour. Let it sit in a fridge. Soften unsalted butter at room temperature beforehand. Prepare room-temperature eggs.
* Step 3
Put matcha powder into a bowl while sifting with a tea strainer. Add cake flour and baking powder to the matcha powder. Stir it until evenly, and sift it; set aside. Preheat an oven to 190℃ / 374°F.
* Step 4
Cream the butter until smooth. Add powdered sugar in 3 parts. (If the powdered sugar form lumps, you should sift it before adding.) Mix well each time. You can replace it with granulated sugar.
* Step 5
Mix it with a hand mixer on low speed until white and fluffy (for 4 mins). Use a spatula to transfer the edge butter into the center and mix evenly. If you use a whisk, mix it 7-8 mins.
* Step 6
Beat egg lightly until watery. You should warm the egg in hot water to 35℃ / 95 F if your room is cold. Add it to the butter in 4-5 parts. Mix thoroughly after each addition until creamy. I use a whisk to mix, but it's okay to use a hand mixer (low speed). I think using a whipper will emulsify more than using a mixer.
* Step 7
Sift almond flour over the batter. Mix well with a spatula until smooth. It's okay to put it in without sifting. If you do so, please mix while crushing the lumps.
* Step 8
Add dry ingredients while sifting again to prevent matcha lumps from forming. Fold it until powderiness disappears. Please scrape the edge flour off, and fold it into the batter.
* Step 9
Put the batter into the pan without gaps, as possible. Flatten roughly, and give light shocks to remove gaps. Draw a line with butter. (omittable) If you draw a butter-line on the center, the cake will crack and be baked well. Bake it at 170℃ / 338 F for 30 mins, 160℃ / 320 F for 10 mins.
* Step 10
Drop the pan to prevent the cake from shrinking. Let it cool for around 20 mins, and remove the cake while it's warm.
* Step 11
Make syrup. Mix granulated sugar and hot water, stir well to melt the sugar thoroughly. Add brandy and mix roughly.
* Step 12
Brush all sides with syrup (twice on each side). Double-wrap it with plastic wrap. Let it sit overnight at room temperature. (You should let it sit for at least 3 hours.) Done!
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