Matcha Melaleuca Cake

Matcha Melaleuca Cake

1. Low-gluten flour and matcha powder.

2. Low-gluten flour and matcha powder.

3. Beat in the eggs and mix first.

4. Beat in the eggs and mix first.

5. The thickness of the crust is related to the consistency of the batter. If the batter is too thick, the crust will be thick and hard to eat. If you feel that the batter is too thick when spreading the cake, you can add milk to make it thinner.

6. The thickness of the crust is related to the consistency of the batter. If the batter is too thick, the crust will be thick and hard to eat. If you feel that the batter is too thick when spreading the cake, you can add milk to make it thinner.

7. Heat the butter in a microwave or over water until it melts.

8. Heat the butter in a microwave or over water until it melts.

9. Cover the mixed batter with plastic wrap and let it stand for about 30 minutes.

10. Rub the oil on the bottom of the pan, turn the heat to low after heating, put the batter into the pan with a small spoon, lift the pan with your hands and shake it quickly until the pan is evenly filled.

11. Rub the oil on the bottom of the pan, turn the heat to low after heating, put the batter into the pan with a small spoon, lift the pan with your hands and shake it quickly until the pan is evenly filled.

12. Make all the cakes one by one and stack them as neatly as possible. Try to make the dough as thin as possible and keep the same thickness. Find a spoon of a suitable size or take a portion of the batter that you think is suitable and try to fry a cake first, and then take the batter according to the standard amount you are satisfied with.

13. The finished noodles are buckled with a plate of the same size or covered with a drape and left to cool naturally.

14. Use the plate in two or three portions, cut off the sides, and organize them into a uniform size.

15. First take the whipped cream and add white sugar, and beat until 8 is distributed, that is, beat until the surface of the cream has obvious lines and disappears slowly.

16. Lay a board on the surface table and place the crepes with the smooth side up.

17. Take a part of the cream and spread it evenly. Do not use too much cream, just a thin layer and finish all in order.

18. Buckle the container and put it directly in the refrigerator for more than 4 hours.

19. That's it for cutting!