Cooking Steps

1. 

   Step1:Prepare materials and tools neede

2. 

   Step2:Food materials gatherin

3. 

   Step3:Hot water emulsified butte

4. 

   Step4:Standby after liquefactio

5. 

   Step5:I choose Yuzhi's Matcha powder. The color is good. Add the Matcha powder into a small amount of water and mix it evenly

6. 

   Step6:Beat the eggs into a bowl, pour in sugar and stir wel

7. 

   Step7:Sift corn flour and low flou

8. 

   Step8:Sieve in and mix wel

9. 

   Step9:Mix the flour and the egg mixture evenl

10. 

    Step10:Add liquefied butter and stir evenl

11. 

    Step11:Sift the egg batter to filter the granule

12. 

    Step12:Add one third of the batter to the tea batter and stir wel

13. 

    Step13:Sifted Matcha batte

14. 

    Step14:Do not stick the surface of the pot with butter (vegetable oil is OK

15. 

    Step15:Use a big spoon to pour the batter into the pan, turn around the bottom of the pan, and spread it round, and pour out the extra batter

16. 

    Step16:Spread out 56 pieces of batter, then change to Matcha batter, and spread out 56 pieces of batter as wel

17. 

    Step17:Mix the rest of the original batter and Matcha batter evenly. Spread the pancake in the same wa

18. 

    Step18:Finally, when the skin is cool, cut the uneven part along the edge with a 6-inch mousse mold (or other container

19. 

    Step19:Circle cutting reserv

20. 

    Step20:The cream can be whipped until it is soft and foamy (i.e. when the eggbeater is lifted up, it is better to pay attention to the indoor temperature when whipping the cream. If possible, it is better to refrigerate the whipping container and the cream to be whipped for 510 minutes before whipping

21. 

    Step21:Cream in layer

22. 

    Step22:The finished product needs to be sealed in the refrigerator for 34 hours, with the best tast

23. 

    Step23:The first time you upload a recipe, there must be a lot of bad things. You have to wait a lot

24. 

    Step24:If there's anything not detailed, you can add m