1. raw material.
2. Mix the flour with matcha powder and sugar
3. Add eggs, lightly beat and mix with flour
4. Add the milk in portions, then add the melted butter
5. Add melted butter.
6. Stir gently until there are no particles
7. Sieved
8. Heat a non-stick pan on low heat
9. Add an appropriate amount of liquid, turn the pan quickly, let the liquid evenly spread over the bottom of the pan, and fry it on one side. After the surface is bubbling, gently wave the edge of the cake and pour it out.
10. At the beginning, the noodles are not good-looking. After the temperature of the pan is stable, the better it will be. Each piece of dough is flattened and stacked neatly. Wrap it in oil paper and put it in the refrigerator to cool
11. Add the right amount of sugar to whip the whipped cream to the decorating state
12. Take out the pie after cooling down, five neatly overlapped, find a plate to cover, cut off the excess edges
13. After trimming, fry so that the beautiful side is up, spread the cream, and be careful not to have too much edge
14. Spread another layer of crust, spread the cream, repeat three to four layers, then spread the cream and put on the blueberries
15. Spread cream on the blueberries so that they are just over the blueberries
16. Cover the dough with cream. After the third layer, you can put blueberries again. Finally, cover the dough with cream and find a flat bottom to press the cake to make it smoother, and then put some blueberries to decorate
17. Garnish with mint leaves, finish
