Little fresh series! Matcha mille-feuille cake!
Matcha mille-feuille cake (can make 1 8-inch, about 26 skins)
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Ingredients
Cooking Instructions
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First, prepare the ingredients
and melt the butter in heat -
Pour in the matcha powder and stir well
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Pour in the milk and caster sugar and stir well
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Pour in the cake flour and stir well
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Pour in the whole egg mixture and stir well
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Sieve three times and the flour particles need to be scraped off
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Seal plastic wrap and refrigerate for 2 hours
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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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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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Fry over medium-low heat until the surface is bubbling
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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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To make matcha ganache, pour white chocolate and matcha powder into a bowl and melt it in hot water
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Add the whipping cream and stir to combine
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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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Add matcha ganache and continue to beat evenly
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A layer of mille-feuille and a layer of cream can be layered on top of each other!
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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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Finish!
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