Mocha and Red Beans are totally in love!!! they should never be separated!!
| Butter 黄油 | 20g |
| Flour 低筋粉 | 20g |
| Almond Powder 杏仁粉 | 15g |
| Mocha Powder 抹茶粉 | 5g |
| Sugar 糖 | 20g |
| Butter 黄油 | 100g |
| Mocha Powder 抹茶粉 | 1 table spoon 一大匙 |
| Sugar 糖 | 50g |
| Egg 鸡蛋 | 2 |
| Flour 低筋粉 | 90g |
| Baking Powder 泡打粉 | 2/3tsp |
| White chocolate 白巧克力 | 30g |
| Sweetened Red Bean 红豆 | 50g |
Mix everything in #Puffy Top and put it into fridge 把酥顶全特么混合在一起，用手捏碎，对用手！冰起来！
Melt white chocolate 白巧克力隔水融化
#Pound Cake: Mix butter + white chocolate + eggs +sugar + red beans in a big bowl 把磅蛋糕里的湿性材料全特么混合起来！！水油分离什么的无视！
sift all flour and powder into the big bowl, blend even and pour them into the model 粉类材料过筛后全特么混入搅拌均匀倒进模具，不用抹平！
Did you forget something in the fridge? Now take it out and use your hand to spread them in little dusts on top of the pound cake 忘记啥了么？ 酥顶拿粗来果断掰碎撒顶上
170 degree, 50-60 minutes 送入170的烤箱烤50-60分钟就好啦！
Open the oven, let it cool down, be patient, put it into the fridge and eat the next day. 放入冰箱过夜更好次
1. no need to whip the butter, I tried both ways, and found out there's no difference.:)
2. Mocha powder has to use really really good brands.
3. White chocolate cannot be missing!!
4. it is normal to have Oil-water separation, when you sift all powders in, in will all be ok.