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Puffy top Mocha Red Bean Pound Cake 抹茶金寶頂紅豆磅蛋糕
8.3萬 熱度 49 收藏
千菱最初的模樣

Mocha and Red Beans are totally in love!!! they should never be separated!!

食材
Butter 黃油 20g
Flour 低筋粉 20g
Almond Powder 杏仁粉 15g
Mocha Powder 抹茶粉 5g
Sugar 糖 20g
Egg 雞蛋 2
Baking Powder 泡打粉 2/3tsp
White chocolate 白巧克力 30g
Sweetened Red Bean 紅豆 50g
顯示所有食材
烹飪步驟
  • 步驟 1/7
    Mix everything in #Puffy Top and put it into fridge 把酥頂全特麼混合在一起，用手捏碎，對用手！冰起來！
  • 步驟 2/7
    Melt white chocolate 白巧克力隔水融化
  • 步驟 3/7
    #Pound Cake: Mix butter + white chocolate + eggs +sugar + red beans in a big bowl 把磅蛋糕裡的溼性材料全特麼混合起來！！水油分離什麼的無視！
  • 步驟 4/7
    sift all flour and powder into the big bowl, blend even and pour them into the model 粉類材料過篩後全特麼混入攪拌均勻倒進模具，不用抹平！
  • 步驟 5/7
    Did you forget something in the fridge? Now take it out and use your hand to spread them in little dusts on top of the pound cake 忘記啥了麼？ 酥頂拿粗來果斷掰碎撒頂上
  • 步驟 6/7
    170 degree, 50-60 minutes 送入170的烤箱烤50-60分鐘就好啦！
  • 步驟 7/7
    Open the oven, let it cool down, be patient, put it into the fridge and eat the next day. 放入冰箱過夜更好次
小貼士

1. no need to whip the butter, I tried both ways, and found out there's no difference.:)

2. Mocha powder has to use really really good brands.

3. White chocolate cannot be missing!!

4. it is normal to have Oil-water separation, when you sift all powders in, in will all be ok.

釋出於 2018-10-10
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