Chinese Food
A thousand layers of Matcha
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Recently, the thousand layer cake has become popular. The thousand layer cake, which is made of French kori cake and cream, is a beautiful and delicious dessert that can be done with only one pan. I've made strawberries and mangoes before. Last week I made this Matcha. The Matcha used this time is not a real Matcha. It's a common tea powder made in China. It has the fragrance of tea in the taste. It's slightly bitter at the beginning of the taste. The aftertaste is sweet-
Cooking ingredients
Cooking Steps
Step1:Low gluten powder and Matcha powde
Step2:Mix
Step3:Beat in the egg. Sugar. Mix it first
Step4:Add the milk again
Step5:Mix well. The thickness of the crust is related to the consistency of the batter. If the batter is too thick, the crust will be thick and hard to eat. When spreading the pancake, if you think the batter is too thick, you can add milk to dilute it.
Step6:Sift
Step7:Microwave or heat butter in water until melted
Step8:Add it to the batter. Use chopsticks or egg puffs to quickly mix it with the batter.
Step9:Cover the batter with plastic wrap and let it stand for about 30 minutes.
Step10:24 cm pan. 8-inch shape. Remove the oil from the bottom of the pan. Heat up and reduce the heat. Pour the batter into a pot with a small spoon.
Step11:It's OK to fry slowly until the surface is bulging. Take out the pancakes and put them on the tarpaulin or plastic wrap. I buckled them out directly in the pot. The smooth side is facing down.
Step12:Make all the cakes in turn. Fold them as neatly as possible. Try to fry a cake with a spoon of the right size or a portion of the batter you think is right. Then measure the batter according to the standard you are satisfied with.
Step13:Use a plate of the same size to fasten or cover the pancakes with a cover cloth. Let them cool naturally. Use the plate in two or three parts. Cut off the edges. You can also cut them at will.
Step14:Make it the same size
Step15:Take the cream and add the sugar. Beat it to 8 for distribution. That is to say, beat until the cream surface has obvious lines and disappears slowly. It's better to use iron tower or blue windmill for cream stability. It doesn't matter if you can beat it hard. It's hard to beat. Some people say it's hard to cream. So it's hard to beat. It's more stable. Nestle is not very suitable.
Step16:Put a pad on the top of the pastry. Put the smooth side of the cake up
Step17:Take a part of the cream and spread it evenly. It doesn't need too much cream. Just a thin layer. Finish all in turn.
Step18:Buckle it up and put it in the refrigerator for more than 4 hours.
Cooking tips:The thickness of the crust is related to the consistency of the batter. If the batter is too thick, the crust will be thick and hard to eat. When spreading the pancake, if you think the batter is too thick, you can add milk to dilute it. If you can't eat it, you can keep it for 2 to 3 days. There are skills in making delicious dishes.
