Little fresh series! Matcha mille-feuille cake!

Cooking Instructions

1. First, prepare the ingredients
   and melt the butter in heat

   

2. Pour in the matcha powder and stir well

   

3. Pour in the milk and caster sugar and stir well

   

4. Pour in the cake flour and stir well

   

5. Pour in the whole egg mixture and stir well

   

6. Sieve three times and the flour particles need to be scraped off

   

7. Seal plastic wrap and refrigerate for 2 hours

   

8. Preheat the pan over medium-low heat, remove the batter from the refrigerator and stir evenly with a single drawer before use

   

9. Pour the batter into the preheated pan and quickly turn the pan so that the batter is evenly distributed, and pour the excess batter back

   

10. Fry over medium-low heat until the surface is bubbling

    

11. All the same steps, fry the skin, cover with plastic wrap and send to the refrigerator for 30 minutes before use

    

12. To make matcha ganache, pour white chocolate and matcha powder into a bowl and melt it in hot water

    

13. Add the whipping cream and stir to combine

    

14. To make matcha cream, pour whipped cream and powdered sugar into a bowl and beat until the texture is clear and the cream is firm

    

15. Add matcha ganache and continue to beat evenly

    

16. A layer of mille-feuille and a layer of cream can be layered on top of each other!

    

17. After all is made, put it in the refrigerator and freeze for 30 minutes, then sift a layer of matcha powder, and then cut it a little evenly!

    

18. Finish!