Day: April 24, 2020

When talking about the main ingredients for making desserts, many people think of milk, eggs, and butter, which are ingredients with a fragrant and delicious smell. But on the contrary, these ingredients make the body work hard to break them down. Some people may be able to eat them in limited quantities. Moreover, nowadays there are more and more children who are allergic to these foods. Macrobiotic food is another option for this group of people.

Many people may feel that if it is a healthy dessert, 100% fine whole wheat flour must be used to make the dessert. This whole wheat flour is unbleached flour that also contains rice bran. However, this type of cake is often hard and not delicious. In Japan, it is popular to mix cake flour in half of the flour recipe to make the cake soft and fluffy and have the texture of a cake.

This time, we are going to please those who don’t have an oven with a recipe for a soft and fluffy Japanese-style pound cake, which can be made by steaming instead. The pound cake will gradually cook with hot steam, with a soft and moist texture that is smooth on the tongue. The slightly bitter taste of the green tea goes well with the sweet taste of the black beans. Even beginners who are new to baking can do this recipe because all you have to do is beat all the ingredients together well, especially the flour and liquids, which should be mixed together smoothly without stopping. Then pour it into the mold and bake quickly, otherwise the cake will not be soft and fluffy. However, if some steamed cake recipes contain oil and flour, mix the ingredients together until you can’t see any flour grains because if you stir for too long, the cake will not rise as well.

ingredient

1. 100 grams of cake flour

2. Ingredient A

• 50 grams of fine whole wheat flour
• 2 teaspoons baking powder
• Tensai sugar or brown sugar, 40 grams. This helps to balance the intestines. When consumed, blood sugar levels will be lower than other types.
• A pinch of salt

3. Ingredient B

• 2 teaspoons green tea powder
• 1 ⅓ tablespoons soy milk

4. Ingredient C

• 2 tablespoons of corn syrup or baesae is a sweetener that is slowly absorbed by the body, so the body doesn’t have to work as hard.
• 1 tablespoon maple syrup
• 1 tablespoon grapeseed oil
• 100 ml soy milk

5. ¼ cup black beans, boil until cooked and set aside.

method

1. Sift cake flour into a mixing bowl. Add in ingredient A and half of the boiled black beans. Use a hand whisk to mix well and set aside.

2. Pour mixture C into a mixing bowl and use a hand whisk to mix until smooth. Then pour into part 1 and use a rubber spatula to mix until just combined . Do not mix for too long, just until smooth.

3. Mix ingredient B until smooth. Pour into part 2. Mix together quickly because if left for too long, the green tea will clump together, making it difficult to mix all the ingredients together.

4. Pour the mixture into the desired mold or cup. Place the mold on a steamer with boiling water and steam for 30 minutes. When cooked, remove from heat, remove from the pan, and serve. If not eating right away, place on a wire rack to cool completely.

5. After the cake has cooled, wrap the pound cake tightly in clear plastic wrap and refrigerate. It can be kept for up to 3 days. If kept at room temperature, it is recommended to eat within 1-2 days. Or if you want to eat it warm, you can steam the cake again for about 40 seconds after the water boils.

Source

https://cookingwithdog.com/recipe/matcha-mushipan/

www.roof-kitchen.jp

https://www.pinterest.com/pin/654359020846628778/

Article from: Fuwafuwa