Roasted Green Tea and White Chocolate Pound Cake ☆Recipe Video☆
Roasted Green Tea and White Chocolate Pound Cake ☆Recipe Video☆

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, roasted green tea and white chocolate pound cake ☆recipe video☆. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Roasted Green Tea and White Chocolate Pound Cake ☆Recipe Video☆ is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Roasted Green Tea and White Chocolate Pound Cake ☆Recipe Video☆ is something which I’ve loved my whole life. They’re nice and they look fantastic.

Put it out of the hot water and set aside. Mix cake flour, roasted green tea powder, and baking powder. Our recipes are for those looking to master the basics, the classics or the I've-never-cooked-this-before-but-really-want-to.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook roasted green tea and white chocolate pound cake ☆recipe video☆ using 10 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Roasted Green Tea and White Chocolate Pound Cake ☆Recipe Video☆:
  1. Prepare 220 g (7.8 oz, 1 cup) unsalted butter, room temperature
  2. Prepare 155 g (5.5 oz, 3/4 cup) granulated sugar
  3. Get 3 eggs (net weight; about 150-160ｇ/ 5.3-5.6 oz), room temperature
  4. Prepare 80 ｇ(2.8 oz) white chocolate
  5. Prepare 10 drops vanilla oil
  6. Get 210 ｇ(7.4 oz, 1.7 cups) cake flour
  7. Make ready 5 ｇ(1.2 tsp) baking powder
  8. Make ready 20 ｇ(0.7 oz) roasted green tea powder
  9. Take 60 ｇ(2.1 oz) mixed nuts
  10. Get ※1cup=235cc(USA)

And this Green Tea (Matcha) Cake with White Chocolate Frosting confirms our addiction. A simple classic, this really is the best pound cake recipe! While pound cake has traditionally been made with a pound each of butter, sugar, eggs, and flour, I've made some small adjustments for the best flavor (hello, vanilla extract!). My recipe has a soft, buttery crumb that's perfectly dense without being at all dry or crumbly and I think you're really going to like it!

Instructions to make Roasted Green Tea and White Chocolate Pound Cake ☆Recipe Video☆:
  1. ★Recipe video★ (my You Tube channel)→https://youtu.be/cjUHxivD_u8
  2. Grease the pan with butter and sprinkle bread flour onto the pan. Tap it with your hand to remove excess flour. Let it sit in a fridge. Preheat an oven to 200℃ / 392 F.
  3. Chop mixed nuts; set aside. Chop white chocolate and put them in a bowl. Put the bowl in hot water (300 ml boiling water + 250 ml water) and melt the chocolate. Put it out of the hot water and set aside.
  4. Mix cake flour, roasted green tea powder, and baking powder. Sift it twice. Set aside.
  5. Cream the butter until soft. Add granulated sugar in 4 parts and mix each time until combined. Mix it with a whisk until it becomes white and fluffy (for 8 mins).
  6. Put eggs in another bowl. Beat it lightly until it gets watery.
  7. Add it to the butter in 5-6 parts. Mix thoroughly after each addition.
  8. Add vanilla oil and mix well. Add the melted white chocolate and mix well until smooth.
  9. Add all of the dry ingredients and fold until smooth and a little glossy.
  10. Put the batter into the prepared pan. Flatten it roughly. Drop the pan lightly. Sprinkle the chopped nuts on the top.
  11. Bake it at 180℃/ 356 F for 43 mins. Drop the pan to prevent the cake from shrinking. Let it cool for 15 mins as it is.
  12. Remove the cake from the pan while it's warm. Wrap it with plastic wrap twice and let it sit 3-6 hours at room temperature. It's all done!

Sift flour, baking powder, and green tea powder together and add the flour to the egg mixture. Pour the batter into a buttered loaf pan. Sift flour, baking powder, and green tea powder together and add the flour to the egg mixture. Pour the batter into a buttered loaf pan. Line the bottom of the pan with a piece of parchment paper.

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