Matcha Melaleuca Cake

Matcha Melaleuca Cake

1. There is a large collection of ingredients. The dragon fruit here can be replaced with your favorite fruit. I only have dragon fruit in my house. Matcha powder can also be replaced with cocoa powder, or you can leave it alone. If you don’t have powdered sugar, you can replace it with white sugar. Stir it for a while.

2. I whipped the whipped cream first. Pour the powdered sugar as the auxiliary material into the whipped cream. Use an electric whisk to beat at low speed and then high speed until the cream on the whisk has resistance and unfortunately it can’t stand up. The spoon can easily make lines. .

3. This is the whipped cream and put it in the refrigerator.

4. Add powdered sugar to the eggs and mix well.

5. Sift the flour two or three times into the egg mixture.

6. The matcha powder is also sifted into the egg liquid. The matcha powder and flour must be sifted.

7. Slowly add milk and stir.

8. The butter melts in the heat insulation water, and the butter is added to the batter and stirred.

9. Stir well and put it in the refrigerator for 20 minutes.

10. Take out the batter and stir it again, as long as it is gently stirred.

11. Pour the batter into a non-stick pan, shake it gently, and fry slowly on a low fire. Be sure to cook on a low fire.

12. The bubbling in the middle is fine, you can take it out and continue to the next one. Wipe the pot with a damp cloth to prevent it from getting too hot.

13. It's best to keep each pastry open and cool. I don't have a place to put it, so I use plastic wrap to prevent it from sticking together.

14. After the dough cools, apply the cream.

15. I am a layer of cream and a layer of fruit.

16. This amount is six inches, and the plate is also put down.

17. The first time I did it, the shape was not so good.