Pistachio Matcha Melaleuca
1.
Beat the eggs, add white sugar and continue to beat until melted.
2.
Cocoa powder/Matcha powder, heat water to melt (Matcha powder: 80℃, Cocoa powder: 100℃).
3.
Add 100g of milk to the egg liquid.
4.
Sift in low flour and stir well.
5.
Add the remaining milk and stir well; strain the batter at least twice.
6.
Pour into the matcha liquid and stir well.
7.
Filter the batter more than 2 times.
8.
Melt the butter with hot water in advance; add the butter and stir well.
9.
Preheat the electric ceramic stove.
10.
Scoop a tablespoon of batter on the preheated pan.
11.
Pour out the excess, and there will be a molded skin.
12.
Fry until the crust blisters.
13.
Take out the cake crust by inverted button, press out a 6-inch circle with a mousse ring, and cover the cake crust with wet gauze to prevent moisture loss and drying.
14.
Whip whipped cream (whipped cream + sugar + pistachio jam), whip it until eight is distributed, with small upright corners.
15.
Spread a layer of skin with light cream.
16.
Repeat the previous step until the skin is laid.
17.
Wipe the noodles.
18.
Decorate with lime.
Tips:
hint:
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.
