1. Prepare the required materials
2. Beat in the eggs, pour the sugar into the whole egg liquid
3. Melt the prepared butter with water and heat insulation
4. Stir the whole egg liquid and sugar, then pour the milk and whipped cream and stir evenly, then pour the melted butter and stir well
5. Pour in the low-gluten flour and matcha powder. I didn’t use a sieve, because I tried it before and it didn’t make much difference. Then I took out the electric whisk and used the whisk to spread the powder into the liquid and stirred the powder with a whisk Evenly
6. Use a sieve to filter the Melaleuca 2-3 times
7. I just took it out for frying. I tried to put it in the refrigerator for a period of time and it didn’t make any difference. Heat it in a non-stick pan, then add an appropriate amount of liquid with a spoon, and leave the fire source when it bubbling. You can take it down and put it on the prepared greased paper. Put a layer of greased paper to isolate it. When all is fried, use a six-inch cake mold to mark out a regular circle.
8. Then add all the sugar and matcha powder to the prepared cream, turn on the whisk to the maximum gear, and turn the whisk until the cream has obvious lines, then turn to a small gear and beat until the cream is at a small right angle when you pick up the whisk, and then put the cream in one layer. Add the layer to the melaleuca, sprinkle the matcha powder on the top, the melaleuca is done
9. Results
10. If you like to eat sweeter ones, you can put more sugar in the cream, because I don’t like sweet ones very much, so in all my cakes, I put 5% of the sugar in the cream.
