Learn to Make Lady M's 24-layer Ultra-thin Gradient Matcha Mille Cake
1.
Melt the butter in insulated water and set aside for later use
2.
Add a small amount of water to the matcha powder, mix well, and set aside for later use
3.
Beat the eggs directly into a bowl, add sugar, salt, and beat them to form egg liquid
4.
Sift the low flour and cornstarch together, and mix well with the egg liquid
5.
Pour the melted butter and mix well
6.
Finally add the milk. Don’t pour it all at once. Stir while pouring. Add the milk several times to mix until the batter is basically smooth.
7.
Filter to remove the undissolved gnocchi. Don't filter all of it, leave 1/3 of the batter
8.
Add matcha to 1/3 of the batter
9.
After mixing well, use another empty bowl to filter the matcha batter. The batter after the sieve is more delicate. At this time, we have made a plain batter and a matcha batter.
10.
Prepare a pan, turn on a low heat, preheat the pan to hot enough, prepare a small dish of oil and a brush, and brush the oil evenly on the bottom of the pan
11.
Scoop a spoonful of the original batter, the spoon must be big enough, not a small spoon, if the batter is too small, the batter will not cover the bottom of the pot quickly
12.
After pouring into the pot, turn the pot immediately
13.
Pour the flowing batter back into the bowl
14.
The rest is a thin piece of skin
15.
When small bubbles bulge on the surface of the batter, the batter is ready to fry
16.
Pry the side with a spatula, buckle the pan upside down on the top of the plate, and gently peel it off. It is very thin and can show fingers.
17.
After spreading the two original noodles, add half a spoon of matcha batter to the original noodles. Stir evenly. Each time you scoop the batter, use a spoon to stir the batter. The bottom should also be stirred, because the powder sinks to the bottom and spreads to the back. The batter will become very thick
18.
Fry two or three more sheets, then add half a spoon of matcha batter, and so on. The last few pieces of dough are pure matcha batter, so that the dough becomes a beautiful gradation. The pan I use is 20 cm in diameter, and 24 sheets of dough are fried in total.
19.
Take five sheets of the fried noodles, use a bowl of suitable size, cover them, use the tip of a knife to make a circle along the edges, remove the irregular edges, do not change the color order, put them on a grid, can To better dissipate heat, cover it with a clean cloth and let it cool down naturally.
20.
Now let’s prepare the cream. I made the most basic original cream. I prepared a pot of ice cubes to help whip the whipped cream more easily. Add 550 grams of whipped cream, add 40 grams of white sugar, and add a few drops of vanilla extract.
21.
Turn on the whisk at low speed, until the lines appear, and you can pull out a small bend when you lift the whisk.
22.
Put the darkest piece of dough on the bottom, put some cream on it, smooth it with a spatula, and then stack a piece of dough. After the dough is neatened, apply a layer of cream. This is the layer by layer. The color From shallow to deep
23.
After folding, find a flat object and flatten it.
24.
Cover with plastic wrap and put it in the refrigerator for 2-3 hours
Tips:
1. Today is a basic type of Melaleuca, you can also add fruit in the interlayer, be careful not to add each layer, you can replace the two layers of cream, one layer of fruit, or the cream in the middle into custard sauce , The layer cake is relatively simple and very delicious
2. The method of frying thin crust is: first preheat the pan until it is hot enough, scoop a spoon of batter, the spoon must be big enough, can not use a small spoon, if the batter is too small, the bottom of the pan cannot be spread quickly, pour it into the pan, immediately Turn the pot, then pour the flowing batter back into the bowl, and the rest is a thin piece of skin
3. Stir the batter with a spoon every time you scoop it, and stir it to the bottom, because the powder sinks to the bottom and spreads to the back, the batter will become very thick
