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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