Matcha Azuki Pound cake

Pound cake tasted suprisingly light in the mouth. Melts in mouth but texture is too grainy and crumbly. Not emulsified enough.

Method used is the sugar batter method from Tsuji

Butter 100g
powdered sugar 100g
egg 100g
flour 90g
BP 2/3tsp
matcha powder 1tbsp
white choc 30g
azuki 50g

170C 50-60 min

1. Mix all the flour together
2. Let the butter come to rtp and then cream it
3. add powdered sugar
4. add egg bit by bit to let it emulsify properly
5. Fold in flour and then fold in melted white choc
6. Fold in azuki
7. pour into pound cake mold and neaten surface
8. Then use 2 hands to hit onto surface
9. Bake for 20 min then take out and use a wet knife to cut the center to beautify it (optional)