2010年8月5日星期四

macha pound cake


Cake Au Macha

Ingredients

For the Macha Cake

Egg 375g

Invert Sugar 150g

Sugar 225g

Flour 405g

Baking Powder 7.5g

Green Tea Powder 16g

Milk 150g

Clarified Butter 250g

Apricot Jam As needed

Macha Syrup As needed

Method

Preheat the oven to 170℃

Cook the butter to 50℃

Sift the flour with green tea powder and baking powder

Combine the eggs, the invert sugar, add the flour mixture,

Heat the milk and add it to the mixture, pour in the butter, emulsify well.

Pipe into the cake mould and bake about 25-30 mins

Infuse with Macha Syrup and brush with apricot jam and leave to dry or while

For the Macha Syrup

Water 150g

Sugar 200g

Kirsch 60 g

Green Tea Powder 8 g

Method

Bring the water and sugar to boil, remove from heat, add green tea powder and Kirsch

For the Macha Water Icing

Icing Sugar 125g

Water 27g

Green Tea Powder 5 g

Method:

Mix all ingredients together and heat to 35℃

Finished

Glaze the cakes with the Macha water icing and place them in the 200℃ oven to bake for 20 seconds to dry.

Approx. 21 pieces

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