It's been over a month since Ken Hsu brought books back from Taipei. I've only just started browsing 《東京麵包屋: 職人嚴選60款日式手感私家麵包》and the first recipe that caught my eye is the Matcha Pound Cake (page 162). I had asked Maki whether she could buy some matcha powder from Japan. She did so, picking a matcha that was meant specially for baking. I'm holding the cup next to the window so you can check out its gorgeous shade of emerald.
The recipe makes three 8 x 15.5cm cakes. The smallest tins I own measure 8.5 x 17cm. As a result my cakes didn't achieve the height I was expecting. Frankly, I didn't think they looked appealing. The tops were a dull brown and I felt that the emerald hardly came through.
I gingerly cut into one and it was velvety. My father bit into a still-warm slice, grinned and said the texture was light and that he loved the crust. My mother pointed out that the insides has many tiny holes. I wonder if holes are a good thing?
I brough the cake to work and left it at the usual "sharing" table in the centre of the office. At the end of the day, a coworker approached me in the pantry, "Were you the one who brought in the matcha cake? I'm a huge matcha fan and your cake is gorgeous!"
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1 comment:
They look nice!
There is no doubt that people in the office liked your cakes and I wish I was there, too :-)
As you told me, the color of these cakes is nice green!
How about the flavor of green tea?
Can you taste green tea?
Is there any difference between this green tea powder and the other one I sent you before?
For the next time, could you try to bake cream puffs with green tea cream or custard?!?!
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