thin pancake

Ingredients: 4 eggs, 50 grams of butter, 500 grams of milk, 50 grams of sugar, low-gluten flour 180 grams, and 8 grams of edible bamboo charcoal powder.

Exercise:

1.？ Melt butter in water, mix it with milk evenly, and then add sugar to mix.

2. Sieve in low powder and bamboo charcoal powder and stir until there are no particles; Pour in the egg mixture, stir well and sieve twice.

3. Preheat the non-stick pan with low fire, pour in a spoonful of batter, shake the pan until the batter is full at the bottom of the pan, pour out excess batter, continue heating until bubbles appear on the dough, take it out and put it in the air to cool.

Sandwich cream

Ingredients: 350g of whipped cream, 25g of sugar, 7g of matcha powder, and green pigment (optional).

Mix all the ingredients and the cream will be ready.

assemble

1.？ Beat the pancakes into cream (leaving the edges), then fold them in half and coat them with a thin layer of cream.

2. Put four pancakes in turn, roll them up and put them on a plate.

3. The remaining pancakes are wrapped outside the flower core one by one, and then fixed with wood silk.

4. Put the rolled ones on the plate. The remaining cake skins are wrapped on the flower core one by one, and then fixed with wood wire. The top half of the crepe is turned over to make a petal shape, and it is refrigerated for 2 hours to set.