Like the expected muffin! The amount of recipe: just the Pak-muff muffin die 6 only. Matcha powder: the green barley of Maruyama Hill Park.
The butter softens at room temperature, adds white sugar, and whipped until the fluffy color turns white. (I am a hand, I can use an electric egg beater, not so tired.)
Add the egg mixture several times, and then mix it all at once, then add it again, and then whipped until it is smooth.
Pour in light cream, then add the mixture of low-powder, baking powder, matcha powder, and mix up and down.
Pour in honey beans and walnuts and mix well. (You can leave a little, and finally put it on the batter surface)
Load the batter into the paper cup 2/3 full. (The surface can be decorated with preserved honey beans and walnuts)
The oven is preheated to 180 degrees Celsius in advance.
Bake for about 25 minutes.
1. The ready-made honey bean, the red bean honey bean bought in the kitchen market, although it is a bit sweet, but always feels very delicious, so the white sugar in the cake can be added to the muffin normally 40-45g, so it is reduced 30g. 2. Then I think that adding the muffin of the matcha powder and the muffin without the matcha powder will make the cake taste different. I used the same amount, did not add matcha, it will be more moist; add a little matcha powder feel sacrificed a little bit of taste, dry loose, but also okay! It may be related to the current humidity, the water absorption of the flour, etc., and it is also unclear!