Matcha And Adzuki Poundcake Recipe by cookpad.japan
Cooking Instructions 1 Bring the butter and eggs to room temperature. Combine the cake flour, baking powder, and matcha and sift. 2 Preheat the oven to 170℃. Line the pound cake mold with parchment paper, or grease thinly with butter (not listed). 3 Mix the butter and sugar in a bowl. Mix well to incorporate air until it's thick and creamy. 4 Add beaten eggs in 5 to 6 batches. Mix thoroughly. 5 Add the sifted dry ingredients in batches and cut in until it's not powdery. 6 Add the boiled adzuki beans and mix lightly. Pour the batter into the mold. Spread out evenly, then drop the mold on your work space a few times to remove air bubbles. 7 Bake for 40 minutes in a 170℃ preheated oven. Test the cake with a skewer. If the skewer comes out clean, it's done. 1 Bring the butter and eggs to room temperature. Combine the cake flour, baking powder, and matcha and sift. 1 Bring the butter and eggs to room temperature. Combine the cake flour, baking powder, and matcha and sift. 2 Preheat the oven to 170℃. Line the pound cake mold with parchment paper, or grease thinly with butter (not listed). 2 Preheat the oven to 170℃. Line the pound cake mold with parchment paper, or grease thinly with butter (not listed). 3 Mix the butter and sugar in a bowl. Mix well to incorporate air until it's thick and creamy. 3 Mix the butter and sugar in a bowl. Mix well to incorporate air until it's thick and creamy. 4 Add beaten eggs in 5 to 6 batches. Mix thoroughly. 4 Add beaten eggs in 5 to 6 batches. Mix thoroughly. 5 Add the sifted dry ingredients in batches and cut in until it's not powdery. 5 Add the sifted dry ingredients in batches and cut in until it's not powdery. 6 Add the boiled adzuki beans and mix lightly. Pour the batter into the mold. Spread out evenly, then drop the mold on your work space a few times to remove air bubbles. 6 Add the boiled adzuki beans and mix lightly. Pour the batter into the mold. Spread out evenly, then drop the mold on your work space a few times to remove air bubbles. 7 Bake for 40 minutes in a 170℃ preheated oven. Test the cake with a skewer. If the skewer comes out clean, it's done. 7 Bake for 40 minutes in a 170℃ preheated oven. Test the cake with a skewer. If the skewer comes out clean, it's done. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls BEST Hot Wings Avocado And Banana Smoothies 3 Ingredients Gravy Baked Breakfast Cup Curry Chicken BEST Hot Wings Avocado And Banana Smoothies 3 Ingredients Gravy Baked Breakfast Cup Curry Chicken You Especially Want To Eat These If You Live Overseas! Soy Sauce Rice Crackers Only Mix and Bake!! Matcha Cake with White Chocolate Non-fried Japanese-style Tonkatsu Made with Thinly Sliced Pork Belly Deep Fried Sandwiched Lotus Root and Chicken Bento Matcha Cake with Okara (Soy Pulp) and Soy Milk Easy and Authentic Using Pancake Mix! Matcha Pound Cake Healthy Banana Berry Smoothie chicken fingers parmesan Curry Chicken Instant fruity cereal breakfast You Especially Want To Eat These If You Live Overseas! Soy Sauce Rice Crackers Only Mix and Bake!! Matcha Cake with White Chocolate Non-fried Japanese-style Tonkatsu Made with Thinly Sliced Pork Belly Deep Fried Sandwiched Lotus Root and Chicken Bento Matcha Cake with Okara (Soy Pulp) and Soy Milk Easy and Authentic Using Pancake Mix! Matcha Pound Cake Healthy Banana Berry Smoothie chicken fingers parmesan Curry Chicken Instant fruity cereal breakfast