Problems with Poundcake
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Problems with Poundcake
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Okay, I found a recipe for a Green Tea Poundcake that sounded very good, but I have never baked with tea before.  Therefore, I need some advice.  First of all, the recipe did not say how to
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Problems with Poundcake

posted at 11/1/2011 11:02 PM EDT
Posts: 4
First: 10/31/2011
Last: 11/7/2011
Okay, I found a recipe for a Green Tea Poundcake that sounded very good, but I have never baked with tea before.  Therefore, I need some advice.  First of all, the recipe did not say how to use the tea, so I am assuming I would have to grind it to a powder state and just add it to the batter, right?  Secondly, if I wanted to substitute another tea, I could right?

Thanks

Re: Problems with Poundcake

posted at 11/1/2011 11:31 PM EDT
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
Rebecca, I found this how-to video online. In this green tea pound cake recipe they use powdered green tea.
 
http://video.about.com/japanesefood/Japanese-Green-Tea-Pound-Cake.htm

I don't think the type of tea you use would make too much difference, but it may alter the flavor a bit.

Re: Problems with Poundcake

posted at 11/3/2011 4:30 PM EDT
Posts: 16
First: 10/30/2011
Last: 11/17/2011
Rebecca, I have used tea in a few recipe's that i have made experimentally. For chai I have made a sachet of loose spices and steeped them in milk on a high simmer. I have also used loose leaf tea leaves and steeped them in luke warm milk and then baked them into bread. And for the green te I use a powdered Matcha. You can also melt butter and add the leaves and cook them for about 5 minutes or so on low heat. Try using an unsalted butter so you don't get muddled flavor. Remove this mixture from the heat and let stand at room temperature for about 4 or 5 minutes and then press it through a fine mesh sieve using a wooden spoon. It should take on a tinted color. As far as how much to use of what tea, I kind of play around. Usually 1 Tsp. per Tbl. of butter, but this is where you get to play. Black tea you could go a little les, Red tea is less or more depending on taste and green tea the same. My suggestion is play around. Deff try the green tea matcha though. These are all the things that I have done, there may be better ways, but these have worked with great results for me!

Re: Problems with Poundcake

posted at 11/3/2011 6:17 PM EDT
Posts: 3737
First: 9/13/2011
Last: 4/23/2014
      GRANA  here; Hi REBECCA W I make a honey cake w/ tea.I brew the tea & cool it to rom temp beore dding it to the othe i ngredients when called for in therecipe.I use either black tea or Earl grey tea & find the taste difference  subltle. but noticeable. Check your recipe again to see if  you are to brew your tea firstUndecided ( I would think so) Wink

the recipe did not say how to use the tea, so I am assuming I would have to grind it to a powder state and just add it to the batter, right?  Secondly, if I wanted to substitute another tea, I could right? Thanks
Posted by Rebecca W[/QUOTE]

Re: Problems with Poundcake

posted at 11/3/2011 6:48 PM EDT
Posts: 1828
First: 9/9/2008
Last: 4/23/2014
Rebecca, the only time I've used tea in a recipe it was brewed tea.

Joshua, WOW, I am impressed with your knowledge!  I'll bet even "us old bakers" can learn from you.  Thanks so much for sharing.

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