Cooking Steps

1. 

   Step1:Butter melts in microwave oven for 30 seconds. Milk melts in microwave oven for 30 seconds. Then all materials are put into the wall breaking machine (vitamin for me) for 30 seconds at a high speed and evenly stirred. Place for half an hour. Sift and pour into the container attached to the spring cake machin

2. 

   Step2:The spring cake machine is preheated. Put it into the paste box from one side. Slowly lay it flat and dip it with a layer of paste. Then the cake skin will be cooked after it has small bubbles. Scrape the edge of the shovel and it will fall down to cool for use. Until the paste is used up.

3. 

   Step3:24 cakes made of all materials. If you make thin enough, you can make several more. This is a 6-inch cake. You can use the mousse mold to cut the surrounding flat and look better. I didn't cut it without the mousse mold. Let it cool and use it directl

4. 

   Step4:500g light cream and 4050g sugar. Depending on your preference, Matcha can neutralize a little sweetness. I use 50g sugar whipped cream here. I just beat it with a block until the pattern doesn't disappear. A layer of Matcha skin and a layer of crea

5. 

   Step5:I have a total of 24 Matcha peels. So each layer should be controlled at about 25 grams of cream. Don't be too thick

6. 

   Step6:If you want to cut it flat, it's easier to smooth it in the mousse circle. What I touch on this edge is a little thin. I touch 24 layers all the time. If you are tired in the middle, you can have a rest. Cream and finished semi-finished products need to be put in the refrigerator

7. 

   Step7:Put them all on. Refrigerate them overnight. Sprinkle them with tea powder

8. 

   Step8:Cut a piece and taste i

9. 

   Step9:Better with coffee or black te