This recipe is matcha and adzuki pound cake made with extra egg whites for making sweets.
I used rice flour to make gluten-free pound cake.
You can use canned or instant adzuki beans.
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■ Ingredients of 18 cm pound cake mold
Egg white ... 120 g
Milk ... 20 g
Sugar ... 80g
Rice flour ... 70 g (You can substitute with flour)
Almond powder ... 70 g
Baking powder ... 6 g (1 tsp)
Matcha powder ... 6 g (1 tsp)
Unsalted butter ... 100 g
Adzuki ... 120 g (the weight of adzuki after boiling)
-Dried adzuki bean weighs more than 2 times when boiled. You don't need to measure water to pour. Please put the same amount of sugar as dry adzuki.
Bake in an oven at 170 °C for 50 to 60 minutes
■ Matcha Latte
Put 1/2 teaspoon of matcha powder into 100ml of hot water and whisk well.
Put milk and ice in a glass, pour the matcha on ice, and the layers will separate beautifully.
Recommende Matcha
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