Скачать или смотреть Black sesame matcha pound cake 黑芝麻抹茶磅蛋糕

Hey guys! Black sesame is such a lovely flavour, I've been so in love with it lately. Black sesame paste is so easy to make, and it is so delicious in desserts in drinks. Pound cake is a cake that requires patience, you have to wait for a few days so that it becomes moist. Hope you guys enjoyed this video, see ya!

Recipe (21x5.5x5.5 cm pound cake mould)
90g butter (softened)
80g powdered sugar
75g beaten egg
35g +45g cake flour
1g + 2g baking powder
5g matcha powder
20g black sesame paste

Black sesame paste
200g toasted black sesame
40g sugar

Syrup:
25g water +5g sugar
Grind 200g toasted black sesame seeds and 40g sugar in a food processor/ blender until it forms a paste. (if you are toasting your own sesame seeds, heat the seeds on a pan on low heat until it smells fragrant, and the sesame can be easily crushed between your fingers)
Butter cake mould
Mix together softened butter and sugar using a spatula, then using an electric mixer beat till butter is pale and fluffy.
Add beaten eggs bit by bit, about 4-5 times. Beat well after each addition and do not add too much at once or it will curdle. Continue beating for 2 mins after adding in all the eggs.
Split batter in half. In one half, sift in 35g cake flour, 5g matcha powder, and 1g baking powder. Fold till incorporated.
In the other half sift in 45g of cake flour, 2g baking powder, and 20g black sesame paste. Fold till incorporated.
Pour each batter into piping bags and pipe into cake mould. Pipe black sesame batter first, then smooth out. Pipe matcha batter on top then smooth out batter, pile the batter higher on the short sides of the pan, and the centre lower.
Bake in an oven preheated 175C (345F) for 40 mins or until cake tester comes out clean.
Boil together syrup before cake is done
Unmould cake immediately and brush on syrup. Wrap with cling wrap after brushing on syrup. Refrigerate for at least 2-3 days before serving.

食谱
90g 黄油
80g 糖粉
75g 鸡蛋液
35g +45g 低筋面粉
1g + 2g 泡打粉
5g 抹茶粉
20g 黑芝麻酱

黑芝麻酱
200g 熟黑芝麻
40g 糖

糖水:
25g 烧开水+ 5g 糖

熟黑芝麻和糖一起倒进料理机搅打至出油成酱（自己炒黑芝麻的话用小火在平底锅上炒至有香味，芝麻可以碾碎就行了）
模具刷黄油
黄油和糖粉先用硅胶刀搅拌后用电动打蛋器把黄油打发至发白有蓬松感
鸡蛋少量多次加入，每次加完后都得完全搅拌均匀再加下一次，避免水油分离。鸡蛋加完后继续打2分钟
面糊分一半，一半筛入35g 低筋面粉, 5g 抹茶粉, 1g 泡打粉， 翻拌均匀
另一半筛入45g 低筋面粉， 2g 泡打粉。这里也加入20g 黑芝麻酱 翻拌均匀
面糊各自倒进裱花袋里， 先挤入黑芝麻糊，铺平，再挤抹茶糊铺成凹型，两边比中间高
在预热175C (345F)烤箱里烤40分钟
蛋糕烤好前把糖水烧开
蛋糕烤完后立即脱模每一面都刷上糖水。用保鲜膜把蛋糕包起来冷藏2-3天回油后再切开来吃