Cooking Steps

1. 

   Step1:And here's the materia

2. 

   Step2:△ mix the low gluten flour, tea powder and sugar evenly.

3. 

   Step3:△ beat in the egg. Break up the egg with the egg puff. Mix with the flour at the same time. Mix with the milk in three times while stirring. Melt the butter and pour in the batter gently until it is smooth. Sift the flour. Cover with the plastic film and refrigerate for at least one hour.

4. 

   Step4:Find a non stick pot with a flat bottom. Heat up for a while and prepare a small dish of oil and a brush to brush a thin layer of oil on the bottom of the pot.

5. 

   Step5:Pour in the appropriate batter, and immediately shake the pot to make the batter spread into a uniform round pancake. Fry over low heat for about 20 seconds. After the surface of the batter solidifies, turn it over by hand and fry for 810 seconds to get out of the pot. Repeat until the batter is used up. Use a pot with a diameter of 26cm to fry 21 pancakes. The fried cakes should be stacked neatly while they are hot. Cover them with a clean cloth and put them in a cool place.

6. 

   Step6:…

7. 

   Step7:Pour sugar and vanilla into the fresh cream. Beat at low temperature until the surface of the cream is lined, but stop when there is still a little fluidity.

8. 

   Step8:Separate the cooled cakes one by one. Fold them together. Buckle a small plate as a reference.

9. 

   Step9:Cut off the irregular edges.

10. 

    Step10:Take a piece of cake, spread it with whipped cream, smooth it with a knife, fold it on top of the next one, and continue until the thousand layers of cake are finished.

11. 

    Step11:Put it in the refrigerator and refrigerate for at least 3 hours. Take out the tea powder on the sieve and cut into pieces with a sharp knife.

12. 

    Step12:After that.

13. 

    Step13:Tea powder can be used. I like it.

14. 

    Step14:Perfect.