Steps to Prepare Homemade Matcha Chocolate Adzuki Mont Blanc Shortcake

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a special dish, Recipe of Any-night-of-the-week Matcha Chocolate Adzuki Mont Blanc Shortcake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Matcha Chocolate Adzuki Mont Blanc Shortcake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Matcha Chocolate Adzuki Mont Blanc Shortcake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Matcha Chocolate Adzuki Mont Blanc Shortcake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Matcha Chocolate Adzuki Mont Blanc Shortcake using 19 ingredients and 22 steps. Here is how you cook that.

I made anpan (a bread roll filled with anko) and had just a little bit of tsubu-an leftover, so I thought up this cake. I also had sponge cakes in the freezer, so I made this quite easily. If you add more than 2 g of matcha, it will become too bitter. If you accidentally add too much, add a little bit of sugar, taste, and if it's fine, pipe it out. I used tsubu-an, but you could also use koshi-an for similar results. The dark beans in the decoration are adzuki beans. I mention this because they look like raisins. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by nyonta

Ingredients and spices that need to be Take to make Matcha Chocolate Adzuki Mont Blanc Shortcake:

1. Azuki Bean Cream
2. 60 grams Creme Chantilly
3. 20 grams Tsubu-an
4. Creme Chantilly
5. 100 grams Heavy cream
6. 20 grams Sugar
7. Syrup
8. 30 grams Water
9. 10 grams Sugar
10. Sponge Cake
11. 1 Egg
12. 40 grams Caster sugar
13. 30 grams Cake flour
14. 1 tbsp Milk
15. 10 grams Butter
16. Matcha Chocolate Cream
17. 15 grams White chocolate
18. 2 grams Matcha (for baking)
19. 60 grams Creme Chantilly

Steps to make to make Matcha Chocolate Adzuki Mont Blanc Shortcake

1. Make the sponge cake layer. Add the egg white to a bowl. Add the sugar little by little while whipping well with a hand mixer.
2. Switch to a rubber spatula and mix in the egg yolk all at once.
3. Add in the sifted dry ingredients in 4-5 batches. Cut in with a rubber spatula to mix. Add the next batch before the flour completely is incorporated.
4. Heat the milk and butter together in the microwave. Add a small amount of the batter from Step 3 and mix in.
5. Return Step 4 into the bowl and mix it in well. The batter is ready once it is thick like ribbons.
6. Line a pound cake mold with parchment paper and add the mixture. Rap it against a flat surface 2-3 times to release air bubbles. Bake for 20-25 minutes in a 170°C (338 F) oven.
7. As soon as it has finished baking, drop it from a height to release air bubbles. Remove it from the mold and turn it upside down, with the parchment paper to cool.
8. Scrape the browned surfaces on the top and bottom with a knife.
9. Slice into 3 equal pieces. Since it's a pound cake mold, it should be easy to slice. Slice thinly as possible.
10. Add the Creme Chantilly ingredients to a bowl and whip. Transfer 60 g to a different bowl to use for the matcha cream.
11. Put the syrup ingredients in a container and heat up in the microwave to dissolve the sugar. Set aside to cool.
12. On the slice of sponge cake for the bottom, spread on the syrup with a brush and coat with a little bit of Step 10. Place the center slice of cake on top and spread with more syrup.
13. Add anko to the remaining Step 10 creme Chantilly and combine.
14. Spread the anko whipped cream on the second layer, lay the top layer of the cake and spread with syrup. Move to the refrigerator.
15. Melt white chocolate in a bowl, add the matcha and mix together. Mix in the reserved creme Chantilly for the matcha cream.
16. Spread a thin layer of the matcha cream on Step 14.
17. Put the cream in a piping bag and use a Mont Blanc piping tip to pipe on the cake. Once it's all assembled, it's finished. Let cool completely in the refrigerator.
18. Cut the cake into 5 pieces, decorate, and it's done! Enjoy with a cup of tea.
19. Here is the sweet potato version: https://cookpad.com/en/recipes/170951-sweet-potato-mont-blanc-shortcake https://cookpad.com/us/recipes/170951-sweet-potato-mont-blanc-shortcake
20. The strawberry version: https://cookpad.com/en/recipes/170725-strawberry-mont-blanc-shortcake https://cookpad.com/us/recipes/170725-strawberry-mont-blanc-shortcake
21. Here is the Raspberry Cheese version: https://cookpad.com/en/recipes/170975-raspberry-cheese-mont-blanc-shortcake https://cookpad.com/us/recipes/170975-raspberry-cheese-mont-blanc-shortcake
22. This one's orange and chocolate: https://cookpad.com/en/recipes/170952-orange-chocolate-mont-blanc-shortcake https://cookpad.com/us/recipes/170952-orange-chocolate-mont-blanc-shortcake

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