碧根核桃綠茶蛋糕 ~ 脆脆核桃綠茶蛋糕香!
Pecan Green tea cake, a good mix!

yield : One 15x15cm cake | 1個 15x15cm 方形蛋糕
(A)
200g Cake flour, sieved | 低根麵粉,過篩
5g Green tea powder, sieved | 綠茶粉,過篩
3/4 teaspoon baking powder | 泡打粉 3/4茶匙,過篩
(B)
120g Unsalted butter, room temperature | 無鹽牛油 (室溫回溫)
80g Milk, room temperature | 鮮奶 (室溫)
70g Red sugar | 紅糖
2 Eggs, beaten (100-110g), room temperature | 室溫雞蛋 2只
1/8 teaspoon salt | 鹽 1/8 茶匙
10 pcs pecan | 碧根核桃 10片
Pecan Green tea cake, a good mix!

(A)
200g Cake flour, sieved | 低根麵粉,過篩
5g Green tea powder, sieved | 綠茶粉,過篩
3/4 teaspoon baking powder | 泡打粉 3/4茶匙,過篩
(B)
120g Unsalted butter, room temperature | 無鹽牛油 (室溫回溫)
80g Milk, room temperature | 鮮奶 (室溫)
70g Red sugar | 紅糖
2 Eggs, beaten (100-110g), room temperature | 室溫雞蛋 2只
1/8 teaspoon salt | 鹽 1/8 茶匙
10 pcs pecan | 碧根核桃 10片
Steps | 做法 :
- Weigh ingredients. Preheat oven to 210C 20 minutes before baking
- Whisk butter, add salt, add red sugar in portion and whisk well after each addition
- Add beaten egg in portions, whisk well after each addition
- Add 1/3 portion sieved powder (A), 1/3 portion milk
- Scrapper well
- Add remaining milk, scrapper well
- Add remaining sieved powder (A)
- Scraper well until completely mixed
- The batter is well mixed and smooth
- Transfer to a mold with baking parchment, level until even, place pecans on top
- Bake at 190C for about 30 min until a tester comes out clean
- Serve with a cup of coffee or Hong Kong milk tea !
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