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Mugwort Pound Cake with Soybean Cream

Custo $15, economizar $10

Fonte: Recommended by CookPal

  • 60 Min
  • 3 Porções
  • $15

INGREDIENTES

  • Mugwort Pound Cake Ingredients

    • 🧈 100g butter
    • 🧂 80g sugar
    • 🥚 2 eggs
    • 🌾 100g flour
    • 15g mugwort powder
    • 3g baking powder
    • 50g sweet red bean paste

  • Soybean Cream Ingredients

    • 🥛 200g heavy cream
    • 25g soybean powder
    • 🧂 20g sugar

PASSOS

1

Whip 100g butter until creamy.

2

Add 80g sugar to the butter and whip until combined.

3

Add eggs one at a time, whipping after each addition.

4

If the mixture separates, place the bowl over hot water and whip until smooth.

5

Sift 15g mugwort powder, 3g baking powder, and 100g flour together.

6

Fold the dry ingredients into the butter mixture gently.

7

Add 50g sweet red bean paste and mix gently.

8

Line a pound cake mold with parchment paper and pour the batter in.

9

Score the center of the batter with a greased spatula and bake at 180°C for 30 minutes.

10

Whip 200g heavy cream, 25g soybean powder, and 20g sugar together to make the cream topping.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 8g
    Proteína
  • 50g
    Carboidratos
  • 25g
    Gorduras

💡 Dicas

Use room-temperature ingredients to ensure smooth mixing.Chill the cream and bowl before whipping for a stable texture.Store the cake in an airtight container to maintain freshness.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.