Kitty Matcha Melaleuca Cake

Name: Kitty Matcha Melaleuca Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 70g Low-gluten flour; 70g corn starch; 10g Matcha powder; 3g salt; 375g milk; 60g Shimizu; 15g butter; 20g rum; 1 branch Vanilla pods; 400g Light cream; 30g Caster sugar; Some Strawberry

by coldly

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I haven't updated the recipe for a long time, and I seem to be very busy every day. Every day is the same with the baby, the same three meals a day, and then watch TV with the elderly, and then squeeze the time to make baking, the right is to relieve your depressed mood! Recently I started to learn English, I don't know how long I can hold on, I hope I can have a good result!
It's already April, and summer is almost here! I remember wearing short sleeves in the previous Qingming season, but at this time Liuzhou was still exchanging winter, summer, winter and summer. As soon as the cold air left, there was a big wave back to the southern sky. Within two days, there was a level 10 demon wind in the middle of the night. Blown away...
Don't complain, I recommend a good summer dessert, the mille-layer cake. The mille-layer cake made this time is beautiful and delicious, and Kitty's look is also cute. Come and see how to do it. "

Kitty Matcha Melaleuca Cake

1. The first thing to do is to make the crepe peel, prepare the required materials, and mix the low-gluten flour, cornstarch and matcha powder.

2. Heat the butter over low heat until it melts and set aside.

3. Add salt to the eggs and beat them up, split the vanilla pod and scrape into the vanilla seeds, add the milk in two batches and mix well.

4. Sift the mixed flour into the custard liquid, and mix with egg extract until there are no particles.

5. First take a little batter and butter liquid and mix well.

6. Pour back into the batter and stir to mix, then sieve the batter 2-3 times.

7. Cover the prepared batter with plastic wrap and let it stand for 2 hours at room temperature, and then stir with egg soot when using it. Turn the gas stove switch in the direction to be extinguished to a small fire evenly, heat the frying pan to slightly hot, remove the frying pan from the fire, pour half a spoon (large spoon) of the batter, and then turn the frying pan to spread the batter Evenly, reheat and fry until small bubbles appear.

8. When the pancake crust is fried, it will come out when the pan is inverted, so you don't need to uncover it by yourself. Then use 6-inch Kitty mousse ring to shape the cooled melaleuca.

9. Wash the strawberries and cut into thin slices.

10. Whip the whipped cream with confectioner's sugar at a low speed with a whisk.

11. Take a piece of melaleuca and put a little cream on it, then cover the melaleuca → cream → melaleuca → cream......, put on the mousse ring after two or three layers, put the cream in the piping bag, and put it on Squeeze a layer on the skin at will.

12. Lay on the strawberries, cover the melaleuca, press it lightly with your hand, and then continue to spread the cream → melaleuca → cream → melaleuca → cream, strawberry...

13. Finally, after covering the melaleuca, spread the cream, smooth the cream with a spatula (flush with the mold), and keep it in the refrigerator for 3 or 4 hours.

14. Then lightly cover the surface with Kitty spray pattern matching mousse ring, sift matcha powder, and finally blow the mousse ring with a blower to release the mold!

Tips:
1. The main points of frying mullet: When the frying pan is not hot enough, pour the batter into the pan. When the pan is turned, the batter will not stick to the pan, but it will not stick to the frying pan. Generally, when the first cake crust is fried, the batter is poured into the pan after the first crust is fried. At this time, the pan is hot enough. After the batter is poured in, a layer of layer can be immediately attached to the pan. skin. If you want an ultra-thin layered crust, pour in the batter and immediately turn the frying pan to spread the batter and pour out the excess batter. If you don't want it to be too thin, stop for a while and then pour out the excess batter. Remove the frying pan from the fire every time you pour the batter, spread the batter evenly, and fry it again, so that the heat is just right. Since it is to be made into a 6-inch Kitty shape, the melaleuca only needs about 2/3 of the size of the frying pan (8-inch frying pan).
2. Heat the knife (soak in hot water or heat) when cutting the melaleuca, and then cut it directly without sawing back and forth. After cutting, don't lift the knife up, just pull it out directly. Wipe the knife clean so that every piece of melaleuca will be beautiful.