Cooking Steps

1. 

   Step1:Prepare the ingredients.

2. 

   Step2:Pour 480ml of milk into the container. Sift 200g of low powder and 20g of white sugar into the milk.

3. 

   Step3:Add another 10g of Matcha powder.

4. 

   Step4:Stir evenly until no particles are found.

5. 

   Step5:Add 2 whole eggs.

6. 

   Step6:Continue mixing evenly.

7. 

   Step7:Sift the mixed powder paste for 4 times. The number of times depends on the situation.

8. 

   Step8:Put the sifted powder and paste into the refrigerator and refrigerate for 20 minutes.

9. 

   Step9:Pour the cream into the container. Add 20g sugar.

10. 

    Step10:Send. Wake up a little.

11. 

    Step11:Take half of the whipped cream. Add 80g of honey beans.

12. 

    Step12:Stir well to make a filling of honey soybean milk oil. Cream for the other half.

13. 

    Step13:Take the batter out of the refrigerator. Stir it again.

14. 

    Step14:Spoon into a non stick pan. Spread the batter evenly over the pan (my 6-inch pan. One spoon is about 50g

15. 

    Step15:It's OK to fry it over low heat until it's blistering. You don't need to fry it on the other side.

16. 

    Step16:Put the fried dough aside to cool.

17. 

    Step17:Evenly spread honey soybean milk oil filling on the first layer of dough.

18. 

    Step18:Cover it.

19. 

    Step19:Even the picture again with pure cream.

20. 

    Step20:One layer of skin, one layer of honey soybean oil filling, one layer of skin, one layer of pure cream. Stack well.

21. 

    Step21:Then put it in the refrigerator and refrigerate it for 4 hours to taste the best.

22. 

    Step22:Finished product.

23. 

    Step23:Finished product.