Reference to Serving 5-Star Wheat, Egg, and Dairy-Free Matcha Pound Cake
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To cook an extraordinary Wheat, Egg, and Dairy-Free Matcha Pound Cake, below are the components needed:
- Provide 190 grams of ★ Rice flour.
- Take 38 grams of ★ Soy bean flour (or rice flour).
- Get 38 grams of ★ Almond flour.
- You need 10 grams of ★ Matcha.
- Use 3 grams of ★ Baking soda.
- You need 2 grams of ★ Baking powder (aluminum free).
- Take 66 grams of ☆ Beet sugar (or caster sugar if serving those over 3 year old).
- Use 45 grams of ☆ Olive oil.
- Use 142 grams of ☆ Soy milk (unprocessed).
- Take 180 grams of Carbonated water.
- Take 14 grams of Vinegar.
- Get 76 grams of ★ Dainagon adzuki (large adzuki) (or lightly rinsed amanatto).
After readying the components, next you are good to make your 5-star Wheat, Egg, and Dairy-Free Matcha Pound Cake by following the guidances below:
- Preheat the oven to 190℃. Combine the ★ dry ingredients in a large bowl, and whisk until evenly combined. Make a well in the center..
- In a separate bowl, combine the wet ingredients, heat until about 50℃, then add to the dry ingredients in Step 1. Add the carbonated water and whisk until well incorporated..
- Switch to a rubber spatula, add the vinegar, quickly stir well, pour into the pound cake mold, and pop it into the oven..
- Reduce the oven to 180℃ and bake for about 55 minutes. Once it's finished baking, rap the mold on a hard surface to loosen, then remove the cake from the mold when it cools down..
Recipe : Wheat, Egg, and Dairy-Free Matcha Pound Cake
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