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Hello everyone:)
This week's video is a chocolate-matcha marble pound cake.
I've posted a plain version of a marbled pound cake a long time ago.
So I also tried a chocolate and matcha version this time:)
If you put matcha powder or cocoa powder in a normal pound recipe,
It is easy to become dry because these materials have the property of absorbing a lot of moisture.
So I put several ingredients and adjusted the recipe so that you can feel the rich taste of matcha and chocolate, but also have a moist texture.
The important keys for making pretty marble are also included in the video in detail.
Please watch until the end!
Enjoy!:)
▶Material (width*length*height 15.5*7.5*6.5cm for 1 pound mold)
100 g Unsalted butter
83g Granulated sugar
12g Honey
1g Salt
80g Eggs
20g Egg yolk
3g Vanilla extract
75g cake flour
30g Almond flour
3g Baking powder
40g Heavy cream
7g Matcha Powder
12g Cocoa powder
1) Lightly beat butter at room temperature.
2) Add sugar, honey, and salt and whip until the color is bright and the volume increases by about 1.5 times.
3) Add eggs, yolk, and vanilla extract mixture at room temperature into the batter several times while whipping the batter.
4) Add sifted flour, almond flour, and baking powder and mix lightly with a spatula.
5) Add heavy cream at room temperature and mix until smooth.
6) Divide the batter into two halves and mix the matcha powder and cocoa powder in each batter.
7) Put the finished matcha batter and chocolate batter into piping bags.
8) Put the batter in a buttered mold, making the surface a concave shape with a spatula, then pipe room-temperature butter thinly in the middle.
9) Bake in a preheated oven at 160 degrees Celcius for about 40 minutes. (Wiswell Lumi Oven/top and bottom heating wire + convection function)
Baking time and temperature may vary depending on the oven.
To check if it's done, look at the crack in the middle and take it out when it feels dry and cooked.
10) When the baked cake is hot, take it out of the mold and cool it completely on a cooling rack.
When it cools completely, wrap it or seal it and leave it for a day to make it more moist.
You can store it for about 5 days in a cool place. If you want to keep it for a long time, cut it into pieces, wrap it individually, and freeze it.
instagram: / jadore________
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20 окт 2024
