Little fresh series! Matcha mille-feuille cake!

Matcha mille-feuille cake (can make 1 8-inch, about 26 skins)

Ingredients

Matchamille-feuille:

Unsaltedbutter 55 gram

Matchapowder 8 gram

Milk 300 gram

Castersugar 105 gram

Cakeflour 115 gram

WholeEggWash 340 gram

MatchaGanache:

WhiteChocolate 50 gram

Matchapowder 10 gram

Whippingcream 30 gram

Matchacream:

Whippingcream 600 gram

Powderedsugar 60 gram

Matchaganache all

First, prepare the ingredients
and melt the butter in heat
Pour in the matcha powder and stir well
Pour in the milk and caster sugar and stir well
Pour in the cake flour and stir well
Pour in the whole egg mixture and stir well
Sieve three times and the flour particles need to be scraped off
Seal plastic wrap and refrigerate for 2 hours
Preheat the pan over medium-low heat, remove the batter from the refrigerator and stir evenly with a single drawer before use
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
Fry over medium-low heat until the surface is bubbling
All the same steps, fry the skin, cover with plastic wrap and send to the refrigerator for 30 minutes before use
To make matcha ganache, pour white chocolate and matcha powder into a bowl and melt it in hot water
Add the whipping cream and stir to combine
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
Add matcha ganache and continue to beat evenly
A layer of mille-feuille and a layer of cream can be layered on top of each other!
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!
Finish!