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11 ingredients, 12 steps, cooking Matcha Pound Cake

Good Evening all, at this time you get present recipe Matcha Pound Cake with 11 ingredients and 12 steps. Next this is how to make it, please pay attention carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 12 stages of easy cooking Matcha Pound Cake.

Ingredients all Matcha Pound Cake

1. You need 120 g (4.2 oz) : unsalted butter, room temperature.
2. Prepare 95 g : (3.4 oz, 10.5 Tbsp) powdered sugar, or 8 Tbsp glanulated sugar.
3. Prepare 2 : eggs, 100g (3.5 oz), room temperature.
4. It’s 85 g : (3 oz, 7/10 us cup) cake flour.
5. Prepare 10 g (5 tsp) : matcha powder.
6. You need 3 g (3/4 tsp) : baking powder.
7. Prepare 15 g : (0.5 oz, 2.5 Tbsp) almond flour.
8. Prepare : Syrup.
9. It’s 1 Tbsp : granulated sugar.
10. Prepare 1.5 Tbsp : hot water.
11. Prepare 1 Tbsp : brandy.

If all main ingredients Matcha Pound Cake it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Stages Cooking Matcha Pound Cake

1. ★Recipe video★ (my You Tube channel)→https://youtu.be/prj4vszYmd4
   
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 it at room temperature beforehand. Prepare room-temperature eggs.
   
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.
   
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.
   
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.
   
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.
   
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.
   
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.
   
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.
   
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.
    
11. Make syrup. Mix granulated sugar and hot water, stir well to melt the sugar thoroughly. Add brandy and mix roughly.
    
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!
    
13. Finish and Enjoy.

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