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Little fresh series! Matcha mille-feuille cake! at Little fresh series! Matcha mille-feuille cake! – Authentic Chinese Dish with Bold Flavors and Fresh Ingredients
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Little fresh series! Matcha mille-feuille cake!

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

Little fresh series! Matcha mille-feuille cake!

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

Cooking Instructions

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

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  2. Pour in the matcha powder and stir well

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

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  4. Pour in the cake flour and stir well

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  5. Pour in the whole egg mixture and stir well

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

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  7. Seal plastic wrap and refrigerate for 2 hours

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

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  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

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

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

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

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  13. Add the whipping cream and stir to combine

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  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

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  15. Add matcha ganache and continue to beat evenly

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

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  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!

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  18. Finish!

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