Matcha layer cake

Ingredients

• Low gluten flour 110g
• Eggs 2
• Milk 250g
• Whip cream 30g
• Powdered sugar 40g
• Matcha powder 6 grams
• Light cream (filling) 300g
• Sugar (stuffing) 28g
• Honey beans Appropriate amount
• Butter 20g

Steps

1. Crack eggs at room temperature into a bowl, add powdered sugar, and beat evenly with a manual egg beater

2. Beat until the powdered sugar cannot be seen

3. Add whipped cream and milk and mix well

4. Melt the butter in water, add matcha powder, and stir evenly with a spatula

5. Sift the low-gluten flour into the egg liquid and stir until there is no dry powder

6. Add butter matcha liquid and stir evenly

7. Sieve the batter, cover with plastic wrap, and refrigerate for 30 minutes

8. Heat a non-stick pan over low heat, scoop an appropriate amount of batter into the pan, and rotate the pan so that the batter evenly covers the entire bottom of the pan

9. Heat over low heat until the batter solidifies and bubbles form. Cool the bottom of the pot first and then bake a piece of skin

10. Place the baked dough on oil paper and set aside, then bake the remaining batter in turn,

11. I baked a total of 18 pieces of skin

12. Beat the light cream with fine sugar

13. Place the pie crusts on top of each other, spread with light cream, and sprinkle with appropriate amount of honey beans

14. Roll it up, roll it up and put it in the refrigerator for more than 2 hours

15. Sprinkle some matcha powder before eating, it’s refreshing!