1. Prepare the ingredients in advance (remember to add 25g corn oil).
2. Beat the eggs in 3 times and add the icing sugar, and stir evenly with a manual whisk.
3. Pour in corn oil and stir evenly.
4. Heat 300g of pure milk (just boiling).
5. Sift it twice with Uji matcha powder for a more delicate taste.
6. Pour the pure milk into the matcha powder bowl and stir evenly.
7. Stir until there is no particles, and you can also use a sieve to filter.
8. Pour in the egg batter and continue to stir evenly with a hand-held whisk.
9. Sift the low-gluten flour in 2 times, mix well and add the second time to blend better.
10. Here you can use the filter to filter again (you can also omit this step).
11. Xuechu 6-inch pan is heated on an induction cooker lower than 800W.
12. Place the pan on a wet towel for about 10 seconds.
13. Pour a small spoonful of batter, shake the pan to spread it evenly, and spread it out to cool after frying.
14. Use 250ml whipped cream and 15g icing sugar to make invagination.
15. Send it until there are lines in the picture to stop.
16. I use 600W pancakes, and the time is slightly longer (it feels more delicious when cooked).
17. Spread cream on 3 matcha pancakes spread on oil paper (the shape is like Li Bai).
18. Fold the sides of the pie inward one by one to prevent the cream from leaking out.
19. Put one side of the oily paper in advance and roll it up until the other end is wrapped and put in the refrigerator in the shape of a candy wrapper for 2 hours.
20. Appreciation of the finished product.
Tips:1. If you want to make the matcha color particularly beautiful, it is recommended to use Uji or Iorei etc.;
2. Remember to sprinkle an appropriate amount of matcha powder after taking it out.
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