1, low-gluten powder mixed with matcha powder.
2. Beat in the eggs, simply mix them first, then pour in the milk in several times and stir well.
3. Then sieve (the thickness of the crust is related to the thick batter. If the batter is too thick, the crust will be thick and hard to eat. If you think the batter is too thick, you can add some milk to dilute it)
5. Melt the butter in microwave or water.
6. Add the melted butter to the batter, and stir it quickly with chopsticks or egg pumping until it blends with the batter.
7. Cover the mixed batter with plastic wrap and let it stand for 30 minutes.
8. Rub a layer of oil on the pan, turn the heat down, put the batter into the pan with a small spoon, lift the pan by hand, and quickly shake it to the bottom of the pan evenly.
9. Fry on low fire until the surface is slowly bulged. Take out the fried cake and put it on oil paper or plastic wrap. Make multiple crust in the same way.
10, the size and thickness of the crust should be almost the same, and it should be divided into two or three portions. Each crust should be stacked together, covered with a plate about the same size, and let it cool naturally.
1 1, cut off the extra edges and arrange them into a uniform size.
12, first take light cream and add sugar, and beat it to 8 to distribute, that is, until the surface of the cream has obvious lines and slowly disappears.
13, spread the pad on the dough table, and put the smooth side of the crepe up.
14, take a part of the cream and spread it evenly, not too much cream, just a thin layer, and finish everything in turn.
15. Buckle it with a container and put it in the refrigerator for more than 4 hours.
16, finished.