It's been over a month since Ken Hsu brought the book back from Taipei! It’s really a book about breads but the first recipe which caught my eye is one for Matcha Pound Cake. 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?
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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