1. Mix the matcha powder and white sugar.
2. Mix milk and whipped cream, stir evenly, add a small amount of matcha white sugar to dissolve it.
3. Add the white sugar to the egg whites and whip until wet foaming. After lifting the whisk, pull out a sharp corner with a slight bend at the top of the corner. This state is fine.
4. Add the white sugar to the egg whites and whip until wet foaming. After lifting the whisk, pull out a sharp corner with a slight bend at the top of the corner. This state is fine.
5. Add the whipped egg whites to the matcha mixture and mix well to form an ice cream stock.
6. Pour the original liquid of matcha ice cream into the ice cream bucket, start the machine and stir for 15 minutes.
7. Pour in the original liquid and stir for fifteen minutes.
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11. Dorayaki production steps~
12. Beat the eggs into the conditioning basin, add white sugar to beat until white, lift the whisk, the dripping egg batter will not disappear immediately, and you can draw clear lines on the surface of the egg batter in the basin.
13. State diagram
14. Then add the condensed milk and water, and mix well.
15. Sift in low-gluten flour and baking powder, and mix until there are no particles or lumps. Put the small red pot on the baking tray and finish preheating at the highest temperature. Use a scooping spoon to scoop in about 45g of batter, let the batter flow into a circle, and cover it with a lid.
16. Little red pot MAX is good for preheating at the highest temperature
17. Scoop into the batter
18. Bake for 2-3 minutes and turn over~
19. Alright~
