1. Add the eggs to the powdered sugar and beat evenly
2. Pour the milk and stir well
3. Low-gluten flour and matcha powder, mix well, sift in, mix gently
4. The butter melts into a liquid state. After cooling, add it to the batter and stir evenly, then let it sit for about 20 minutes
5. Sift the rested materials, the batter is now very delicate
6. Heat a pan on a low heat, pour a large spoonful of batter, turn the pan to spread the batter into a round cake, and wait until the surface has condensed into a translucent shape.
7. Put the dough in the air to cool
8. At this time, put the whipped cream in an oil-free and water-free basin, add fine sugar and beat with a whisk. Lift the whisk to have a small sharp corner
9. Peel the kiwi peach and cut in half
10. Add a spoonful of whipped cream on the cooled milk skin, and put half a monkey on top
11. Then fold it in half twice and wrap it up
12. Turn it upside down and close the mouth down
13. When eating, use a knife to gently cut in the middle to show a perfect cut.
14. If you have time to put it in the refrigerator, it is better to cut it out!
