Salut! Emojoie here. Today, I want to introduce you to the recipe for pound cake made using egg white that is often left over in making sweets. I started cooking adzuki beans that are added into the pound cake dough later.
Dry adzuki beans must be simmered at least 1 hour. But, you can use canned adzuki beans. After simmered for about 10 minutes, replace with fresh cold water, and bring to a boil again. If you boil adzuki beans with too long, the azuki bean will lose its shape, so reduce to simmer with extremely low heat.
Drop a piece of cooking paper or something directly on the adzuki beans to cover it entirely. If the water becomes low, add water and simmer slowly. After simmering for 1 hour, check adzuki beans have become tender enough.
If the beans are not tough, discard the hot water. You need to simmer until tender if it is still tough. Rinse the broth away with fresh water. Use sugar that is the same weight as dry adzuki beans. Pour water over the adzuki beans and sugar till it just covered them, and bring it to a boil.
Once boiling, turn off the heat, let it cool and store it in a refrigerator overnight. I cooked this like “Boiled Adzuki Beans in Syrup” to keep the shape of beans. The reason why I kept the bean shape is I add these beans into cake dough.
Drain the syrup from as many adzuki beans as you need. Let’s start making a pound cake. I will use 120 g egg white equivalent to 3 eggs. To make the cake dough moist, add milk and soymilk a little. Are you laughing at me? I just want to make you laugh.
That was in purpose.haha Add sugar, mix it until dissolved. Any type of suger you can use. You don’t have to stir up until bubbling. Once the sugar is dissolved, it is ok. This time, I use rice powder.
And almond powder as well. It tastes like a financier. Add baking powder, and matcha as well. I just imported this matcha from Japan. The Matcha of this brand have so bright color, I recommend to use this for making sweets.
Of course, the scent is great. Sift matcha once because it tends to become go lumpy. Add softened butter, and mix all of the ingredients. Leave some adzuki beans for later. Do not put all of the adzuki beans into a bowl.
Pour dough into a pound cake mold. Put the remaining adzuki beans on top, and bake it in an oven. Once the cake is baked, remove it from mold and let it cool. Wrap the cake while it is still slightly warm.
Let the cake stand overnight at room temperature to make it moist. It is better to eat baked sweets after the next day than freshly made. Matcha green color is remaining well. Adzuki beans are also faced on the cross section.
Matcha latte again. I made this in the last tapioca video too. The dough is moist, matcha smells well, and adzuki beans texture is good. Matcha and adzuki beans must be a perfect match. I think the almond powder is also a point of this good taste.
For the remaining adzuki beans, so I will make rice-flour dumplings. It is similar to tapioca recipe in the last video. My grandma used to make rice-flour dumplings for me. But this is the first time to make it by myself.
Rice-flour dumpling is usually made from glutinous rice powder, but I cannot get it in France. So I used normal rice powder. Press rice-flour dumplings to heat them evenly. Once the dumplings float on the surface of the hot water, keep boiling them for 2 – 3 mins more, but none of them didn’t float.
Cool them with cold water. Well, It’s not chewy enough because of the normal rice powder. I should have used tapioca starch? Thank you so much for watching today.