Ingredients
- 5 grams plus Matcha
- 45 grams Cake flour
- 1/2 tsp Baking powder
- 1 Egg
- 35 grams Sugar
- 50 ml Heavy cream
- 75 grams... use lots Light green uguisu beans (or kuromame beans
- kidney beans
- or ama-natto)
- 1 (Decoration 1: Cherry Blossoms)
- 1 Whipped cream
- 6 Pickled cherry blossoms
- 1 (Decoration 2: Kinako cream)
- 50 grams Heavy cream
- 5 grams Sugar
- 5 grams Kinako
Instructions
- I used store-bought light green uguisu beans because they were in season.
- You can also use kuromame beans, kidney beans, or ama-natto.
- Add the sugar into the egg.
- Whisk until thickens.
- Use a hand mixer to cut down the time.
- Fold in the heavy cream using a rubber spatula.
- Sift in the ingredients and mix.
- While it's still powdery, add two thirds of the beans and mix in.
- Pour the batter into the muffin molds or tins.
- Scatter the rest of the beans on top.
- Bake for 17-20 minutes in a 170C preheated oven.
- Please adjust the baking time and temperature to your oven.
- While it's still relatively warm, cover with plastic wrap to prevent it from drying up.
- You can enjoy as it is!
- Decoration 1: Wash the pickled cherry blossoms to get rid of excess salt.
- Top the muffins with whipped cream, and decorate the pickled cherry blossoms on top.
- Decoration 2: Serve with kinako cream!
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