Pistachio Matcha Melaleuca
1.
Melaleuca leather (25-32 skins)
Original cake crust (6 inches) 8 inches eggs 2 3 sugar 45g 67g
Butter 15g 22g
Low-gluten flour 80g 120g
Milk 400g 600g
Water 30g
Other flavors of Melaleuca, can add 6g (matcha powder, cocoa powder, coconut powder)
Stuffing whipped cream 700g
Sugar 65g
Pistachio jam 50g
2.
Beat the eggs, add white sugar and continue to beat until melted
3.
Cocoa powder/Matcha powder, heat water to melt (Matcha powder: 80℃, Cocoa powder: 100℃)
4.
Add 100g milk to the egg liquid
5.
Sift in low powder and stir well
6.
Add the remaining milk and stir well; filter the batter at least twice
7.
Pour into the matcha liquid and stir well
8.
Filter the batter more than 2 times
9.
Melt the butter with hot water in advance; add the butter and stir well
10.
Preheating electric ceramic stove
11.
Scoop a tablespoon of batter on the preheated pan
12.
Pour out the excess, and there will be a molded skin
13.
Fry until the crust is bubbling
14.
Take out the cake crust by inverted button, press out a 6-inch circle with mousse ring, cover the cake crust with wet gauze to prevent moisture loss and drying
15.
Whip whipped cream (whipped cream + sugar + pistachio jam), whipped up to eight, with small upright corners
16.
Spread a layer of skin and light cream
17.
Repeat the previous step until the skin is laid
18.
Wipe the surface
19.
Put on the lime garnish
Tips:
1. The batter must be sieved several times so that there will be no particles in the dough.
2. It is recommended to stir the matcha powder with a tea pot.
3. Stir well before scooping the batter to prevent sedimentation.
4. The electric ceramic stove uses a medium and small fire for frying. The temperature of the stove must be mastered. It should not be too hot or too cold. Too hot will easily batter, and too cold will not hold the crust.
5. Electric ceramic stove and open flame can be used, but induction cooker is not available.
