Ingredients for Matcha Cheese Pound Cake: Unsalted butter 80g, cream cheese 80g, white sugar 80g, eggs 2, cake flour 150g, matcha powder 12g, baking powder 4g, heavy cream 50g, cream cheese (for filling) 150g, powdered sugar 70g, lemon juice 15g.
Method:
1. Unsalted butter 80g and cream cheese 80g, softened at room temperature, white sugar 80g, beaten until the color lightens and the volume increases.
2. Room temperature eggs 2, beaten, added in 3 portions.
3. Add after each beating is even.
4. Sift in cake flour 150g, matcha powder 12g, baking powder 4g.
5. Mix with a spatula until the color is even.
6. Add heavy cream 50g.
7. Mix with a spatula until the color is even.
8. Fill half of the batter into a piping bag, with the mold lined with parchment paper in advance.
9. Pipe the batter and smooth it out.
10. Cut cream cheese 150g into small cubes and place evenly.
11. Pipe another layer of batter and smooth it out.
12. Make a groove in the middle.
13. Preheat the oven to 170°C and bake for 30 minutes.
14. Remove from the oven, demold, and let it cool completely.
15. Powdered sugar 70g, lemon juice 15g, mix well and apply evenly.
16. Pour the sugar solution over the cake and let it set.
17. Cut into pieces.
18. Matcha Cheese Pound Cake, completed O(∩_∩)O.
19. The tea fragrance and cheese blend, a soft and dense texture, triple enjoyment in one bite.
20. The cake is moist and dense, with a rich cheese filling hidden inside, and a sugar glaze like light snow covering the surface, with three layers of taste blooming on the tip of the tongue.
21. The first taste is the slight bitterness of matcha, followed by the rich cheese wrapped around the taste buds, with a faint sweetness lingering, and a pot of fried tea makes for a perfect Japanese-style afternoon tea.
Cooking Tips: 1. Choose high-quality matcha powder and cheese for a more beautiful color and purer flavor in the finished product. 2. Soften cream cheese at room temperature in advance; if the weather is too cold or time is tight, you can use a microwave to soften it, but be careful not to overdo it. Generally, check the softness every 10 seconds to avoid melting into a liquid.
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