Making pound cake with black beans and brown sugar. This time, I added 10g of black bean and brown sugar powder.
The finished product had an enhanced kinako (roasted soybean flour) aroma, and the sweetness was stronger than when 5g of powder was used. Also, this time, I added about two pinches of baking soda, which resulted in a very fluffy texture (the baking soda smell wasn’t noticeable in the pound cake). It was slightly misshapen, so it seems a little less baking soda would be better.
Japanese link: Pound Cake with Black Beans and Brown Sugar Recipe
Pound Cake with Black Beans and Brown Sugar Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | M size, 1 egg |
| 2 | Flour | 50 | 184 | ¥10 | |
| 3 | Sugar | 50 | 194 | ¥15 | |
| 4 | Canola oil | 20 | 184 | ¥7 | |
| 5 | Milk | 10 | 7 | ¥2 | |
| 6 | Black bean brown sugar powder | 10 | 35 | ¥60 | Kurogonomi |
| 7 | Baking soda | 0.5 | 0 | ¥0 | Two pinches |
| (Total) | 200.5g | 695kcal | ¥114 |
Calories and prices are approximate values.
Pound Cake with Black Beans and Brown Sugar Recipe (Instructions)
(1) Separate the egg into egg white and egg yolk.
(2) Whisk the egg white with a hand mixer for about 2-3 minutes, then add 10g of sugar and mix for about 1 minute until white and glossy. This completes the meringue.
(3) In a separate bowl from the meringue, combine 1 egg yolk, 40g sugar, 15g oil, and 10g black bean brown sugar powder, and mix with a hand mixer for about 2-3 minutes.
(4) Add 50g of flour to (3) and mix with a spatula. (The batter will be quite stiff)
(5) Add the meringue to (4) and mix again with a spatula until the batter is uniform (relatively smooth). This completes the batter.
(6) Pour (5) into a cake pan, tap the bottom of the pan about a dozen times (to release air), and place in the oven (preheated to 180℃). Bake at 180℃ for 10 minutes, then at 160℃ for 20 minutes until baked.
(7) After cooling slightly, remove the pound cake from the pan and cut. The finished product had an enhanced kinako (roasted soybean flour) aroma, and the sweetness was stronger than when 5g of powder was used.
Also, this time, I added about two pinches of baking soda, which resulted in a very fluffy texture (the baking soda smell wasn’t noticeable in the pound cake). It was slightly misshapen, so it seems a little less baking soda would be better.
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