How to make Matcha Pound Cake

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  1. Prepare the required materials

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  2.Soften the butter at room temperature and beat with an electric egg beater at low speed

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  3.Add the powdered sugar in two batches, first add half the amount of powdered sugar and beat until the whole thing is white and fluffy state, then add the remaining powdered sugar and continue to beat

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  4.Add eggs in four times Add the liquid, beat each time until completely combined before adding the next one

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  5. Low-gluten flour , Matcha powder and baking powder are mixed and sieved

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  6.Add into the beaten butter egg batter

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  7. Stir evenly with a rubber spatula until it becomes a uniform batter without dry powder, and stir The resulting batter is smooth, soft and shiny

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  8. Line the mold with oiled paper and pour the flour batter into it Place the mold covered with oil paper and shake it a few times to spread the bottom batter evenly into the corners.Smooth the surface with a spatula.It is best to have the four corners higher and the middle lower

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  9.Put it into the preheated oven at 160 degrees and bake for about 40 minutes.Bake until the surface hardens and changes color slightly after 20 minutes.You can take out the baking pan and use a knife dipped in water to draw a line in the batter.Even if you don't draw a knife, there will be natural expansion cracks.This extra step can make the cracks split along the scratches, and the baked shape will be more beautiful

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  10. During baking, heat water, sugar and matcha powder together and stir into syrup.After the cake comes out of the oven, brush it with syrup while it's still hot.After unmoulding, brush all over the cake

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  11.Cut, Plating

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  12.After cooling, wrap it in plastic wrap and refrigerate it overnight.The taste will be better