Chinese Food
Matcha cake
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Cooking ingredients
Cooking Steps
Step1:Add flour, sugar, salt, egg, softened butter and tea powder. I didn't put tea powder because this is the material I used to make thousand layers of frui
Step2:Milk three time
Step3:Filter after mixing evenl
Step4:It's better to keep in mind the amount of each time. Scoop it with a spoon. It's just a thin layer. It's not too little. It's too crispy to fry. It's a little thick. My pan is 26 inches
Step5:After frying, put it on a cold towel to cool it down so that it can be taken down. I'll take it by hand. Otherwise, it will damage the shape
Step6:Spread. Beat cream. 250g light cream with 18G suga
Step7:Skin and crea
Step8:It's just like this. I spread it in a round way. I didn't use a knife to cut off the edge. It's pretty and doesn't waste
Step9:Finally, put a little tea powder into the sieve and sift it on the surface of the cake.
Step10:The first time I did it, it was so successful. Perfect.
Cooking tips:The towel is too hot to work. It's better to cool it and wash it once. It's better to take a thousand layers of leather. It's better to fry it over a small heat without oil. It's like this for 12 minutes. Watch the fire. Put more cream on it. Don't put too much Matcha. If you put too much Matcha, you'll have skills in making dishes.
