1. Put the eggs in a container and beat them up
2. Add the fine sugar and stir evenly
3. After pouring the milk, continue to stir evenly
4. Melt the butter and pour it into the egg mixture, stir evenly until it's all incorporated
5. Sift in the low-powder and matcha powder and stir slowly until there are no particles
6. After that, pass through a sieve twice to filter out the excess gnocchi and put it in the refrigerator for about an hour
7. Take out the refrigerated matcha paste and stir evenly with a spoon
8. Preheat non-stick pan, medium heat
9. Scoop a spoonful of matcha paste and slowly turn it into a circle
10. Turn it to a small fire at this moment, watch it slowly after finishing, wait until the edges are up, and when everything is done, put cream in the middle layer by layer.
11. Finished picture
12. Finished picture
